Crock Pot Turkey Chili

Oh chili. I have a love/hate relationship with chili. I always hated chili when I was growing up. And even now, if I have another choice I will usually pick something else.
THIS CHILI THOUGH---wow. I really enjoyed this and will definitely be making it again as soon as the weather cools down (dips below 100). I like this chili because the flavor is great and a little different then your average chili. This recipe didn't call for any beans....which is why I think I liked it so much. Usually, for me, chili's have way to many different kinds of beans in them that all I get is one massive bite full of beans...beans...beans.
I did adapt this recipe just a smidge and yes I did add a can of beans haha. I know I know...call the police because Im such a hypocrite!
This is a kid friendly chili as well because it isn't spicy but yet still has so much flavor jam packed into it. Adding the ground turkey instead of ground beef also helps cut out some unnecessary calories!
I served mine up with a huge side of Corn Bread.

This recipe came from my always favorite SkinnyTaste. I am seriously soo sooo sooo soooooo in love with her website. 95% of the things I have tried from her site have been absolutely fantastic! I originally was looking at the recipe she had on there for putting this chili over some baked potatoes, but my potatoes weren't done on time and needed another 15-20 minutes by the time my whole family was starving so we ended up just having the chili plain and potatoes later...but I think this would be EXCELLENT on top of potatoes!

1.3 lbs 99% lean ground turkey
1 teaspoon oil
1 medium onion, minced
1 red bell pepper, diced fine
1 garlic clove, minced
1 1/2 cups frozen corn kernels
10 oz can Rotel Mild Tomatoes
8 oz small can plain tomato sauce
1/4 cup low sodium chicken broth
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1 bay leaf

Optional Toppings:
diced avocado
reduced fat sour cream
reduced fat shredded cheese
baked tortilla chips

Heat a large skillet over medium-high heat, add the turkey, season with salt and cook, breaking up with a spoon until turkey browns and is no longer pink; place into the slow cooker. Add the oil to the skillet and sauté the onion, garlic and bell pepper over medium heat for about 4 to 5 minutes. Spoon over turkey into the slow cooker and stir in corn and tomatoes, tomato sauce, cumin, chili powder, paprika and salt, mix until well blended. Pour chicken broth into the crock pot and add the bay leaf.
Cover and cook on HIGH 4 hours or LOW 6 hours. Serve with desired toppings.

**Randi's Side Notes**
~ I loved the avocado for a topping. It adds a nice fresh taste to the chili. I also stirred in some sour cream and cheese which was awesome.
*AS NOTED* I did add 1 can of Great Northern Beans to this chili because lets be honest it isn't chili if it doesn't have beans right...so these beans were great, but any kind of bean would be good.