Ground turkey and canned kidney beans combine in this easy slow-cooker turkey chili. A tomato base, plus cumin and garlic powder, supplies plenty of flavor, while jalapeño and chili powder bring on the heat.
Add turkey, onion, garlic and jalapeño to a large nonstick skillet. Cook over medium-high heat, stirring often, until the turkey is browned, about 6 minutes. Transfer to a 6-quart slow cooker.
Stir in kidney beans, tomato sauce, diced tomatoes, chili powder, cumin, garlic powder, salt and pepper. Cover and cook on Low until the flavors meld, about 4 hours. Serve topped with avocado, cheese and red onion, if desired.
Refrigerate chili in an airtight container for up to 5 days or freeze for up to 2 months.