Overnight Turkey Chili(No Beans)

This no-bean turkey chili cooks low and slow in the crockpot overnight, so you wake up to a pot of deeply flavored, thick chili ready to serve. Turkey thighs are the move here instead of ground turkey. They hold up through the long cook and shred into tender, meaty chunks.

The secret weapon is unsweetened cocoa powder with a touch of cinnamon. Neither one tastes like dessert in the finished bowl. Instead, they add a dark, earthy richness that rounds out the heat from fresh jalapeños and cumin. It’s the same trick behind a good mole.

Just dump everything in the crockpot, set it on low, and walk away. After 14 to 16 hours, the tomatoes break down into a thick sauce and the turkey practically falls apart.

Pro Tips

• Use turkey thighs, not breasts. Dark meat has more fat and connective tissue, which means better flavor and texture after a long braise.
• If you prefer a thicker chili, remove the lid for the last hour to let some liquid cook off.
• Doubles easily. Freeze individual portions in zip-top bags laid flat so they stack in the freezer.
• Fresh jalapeños vary wildly in heat. Taste a sliver before adding all three.

Variations

• Stir in a can of fire-roasted tomatoes instead of plain for a smoky backbone.
• Add diced sweet potatoes for bulk and a slight sweetness that pairs well with the cocoa.
• Top with pickled red onions, sour cream, and extra cilantro.