This recipe is courtesy one of my co-workers, who entered it in a chili cook-off at work back in 2012.
1 tbsp vegetable oil
2 lbs ground turkey
4 green onions, finely chopped
1 tbsp chili powder
1/2 tsp dried oregano
Pinch cayenne pepper
2 roasted red bell peppers, diced (available in a jar)
2 tbsp pickled jalapeno peppers, finely chopped
3 cloves garlic, minced
1 bay leaf
1 can navy beans or white kidney beans, rinsed & drained
1 can garbanzo beans, rinsed and drained
1.5 cups frozen corn kernels
1.5 cups chicken stock
1/2 cup chopped fresh cilantro
2 tbsp lime juice
1 tbsp granulated sugar
** a few dashes of liquid smoke (optional)
In a nonstick skillet, heat oil over medium-high heat. Add ground turkey and green onions; cook, breaking up meat with spatula, 4 to 6 minutes or until turkey is no longer pink.
Add chili powder, oregano and cayenne; cook 1 minute longer. With a slotted spoon transfer mixture to slow cooker.
Add red peppers, jalapeno peppers, garlic, bay leaf, beans, corn, and stock; stir to combine. (optional liquid smoke)
Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
Discard bay leaf. Stir in cilantro, lime juice, and sugar, and salt to taste. Cover and cook on High 10 minutes longer or until heated through. Ladle into bowls and garnish with a dollop of sour cream.