Heart Smart Turkey Chili

• 2 tablespoons extra  virgin olive oil, divided
• 4 pounds lean ground turkey (7% fat)
• 6 garlic cloves, peeled and finely chopped
• 1½ pounds Spanish onions, peeled and chopped
• ¹∕³ cup chili powder
• 1 tablespoon ground cumin
• 1½ teaspoons ground allspice
• 1½ teaspoons ground cinnamon
• 1½ teaspoons ground coriander
• 1½ teaspoons oregano
• 2 cans (14 ounces each) diced tomatoes
• 1 red bell pepper, cut into 1½ x ¼-inch strips
• 1 yellow bell pepper, cut into 1½ x ¼-inch strips
• 1 cup low-sodium chicken stock
• 2 tablespoons wine vinegar
• 1 bay leaf
• 1 teaspoon kosher salt

Per 1 cup: Calories 323 (51% from fat) • carb. 10g • pro. 30g • fat 18g • sat. fat 5g • chol. 78mg • sod.301mg • calc. 68 mg • fiber 3g

1. Heat one teaspoon olive oil in a Cuisinart® 12-inch skillet over medium-high heat. Add ¹∕³ of the turkey to the pan and cook until brown, breaking up clumps with the back of a spoon, about 7 minutes. Transfer to the ceramic pot of the Cuisinart® Slow Cooker. Brown the remaining meat in two more batches each with one teaspoon of oil. 
2. Heat the remaining one tablespoon of oil over medium heat in the same pan; add the garlic and onion and cook until translucent and softened, about 5 minutes. Add chili powder, cumin, allspice, cinnamon, coriander, and oregano; cook over low heat until fragrant, about 5 minutes.
3. Transfer onion mixture to the slow cooker. Stir in diced tomatoes, peppers, chicken stock, wine vinegar, bay leaf and kosher salt. Cover and press the on/off button to turn the unit on. Set time to 6 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. 
4. Serve with chili condiments shredded lowfat Cheddar or Monterey Jack cheese, diced avocado, chopped tomato, chopped onions, chopped peppers and warm cornbread.