A comforting and flavorful turkey chili with brown rice, perfect for a cozy meal.
Heat a skillet over medium heat and cook the ground turkey until browned.
Ensure the skillet is hot before adding the turkey to get a good sear.
Add the diced onion to the skillet and sauté until softened.
Stir frequently to prevent the onion from burning.
Transfer the cooked turkey and onion to a slow cooker.
Use a slotted spoon to transfer, leaving excess fat behind.
Add the diced tomatoes, pinto beans, green chilies, water, sugar, chili powder, cumin, and salt to the slow cooker.
Stir well to ensure all ingredients are evenly mixed.
Cover and cook on low for 8 hours or on high for 4 hours.
Check occasionally to ensure the chili is not drying out; add water if needed.
Stir in the cooked brown rice and cook on high for an additional 15 minutes.
Ensure the rice is evenly distributed throughout the chili.
Serve the chili topped with crushed tortilla chips and a dollop of sour cream.
Add a sprinkle of chopped cilantro for a fresh touch.
