1 15-ounce can Great White Northern Beans, drained
1 15-ounce can pinto beans, drained
1 15-ounce can kidney beans, drained
1 15-ounce can black beans, drained
1 15-ounce can diced tomatoes, drained
habanero pepper, diced (for additional spice)
shredded cheese, for garnish
green onions, for garnish
Heat olive oil in a deep skillet over medium heat. Add the turkey when the oil is hot. Use a wooden spoon the break the turkey into small pieces and let it cook for about 2 minutes. Season with salt and pepper.
Move the turkey to the edges of the pan and add all fresh vegetables (onion, pepper, jalepeño). Stir until well mixed with the ground turkey. Cook for another 7-8 minutes, stirring occasionally, until all the meat is cooked through and onions are beginning to turn translucent. Drain additional liquid from the pan.
Add cumin, chili powder, smoke seasoning and minced garlic. Stir to combine. Add entire mixture to the crock pot.
To the crock pot, add green chilis, all beans, and tomatoes. Stir to combine.
Set the slow cooker on LOW for 6-8 hours, or HIGH for 3 hours.
The chili is best when consumed the next day. Store in airtight containers (I like Pyrex) and enjoy within 4 days. Freeze a portion if you prefer, instead of letting it sit for more than 4 days.