Prep all your ingredients and add everything except the ground turkey and salt & pepper to the slow cooker. Give it a good stir then add the turkey and stir it again so it's all coated. Wait until it's cooked before adding the salt because chili powder contains salt, and you don't want to over salt it.
Cook for 8 hours on low.
Serving ideas: over rice, with pasta, and/or topped with sliced avocado, Greek yogurt or sour cream, cilantro, cheddar cheese, tortilla chips, or sliced jalapeno peppers. It freezes well.
This chili does have a fair bit of liquid. I know some people like that, and others don't. If you want less liquid, you can cook it with the lid off for the last hour or two (you might want to increase the heat to high at that point), or transfer it to a pan and bubble some of it off. Also keep in mind that it'll get drier each time you reheat it.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.