Slow Cooker Turkey Chili with Cornbread Dumplings

Combine the ground turkey, onion, bell peppers, garlic, crushed tomatoes, black and pinto beans, corn, chili powder, pepper, and salt in the bowl of a slow cooker.

Cook on low for 6-8 hours or high for 4 hours.

Once the chili has cooked for 6-8 hours, make the dumplings: Combine the eggs, melted butter, milk, and brown sugar in a large bowl.

Add the flour, cornmeal, baking powder, and salt and stir until smooth. Fold in the cheese.

Using a small ice cream scoop, dollop the batter on top of the chili and cook for 2 more hours on low or 1 hour on high, until the dumplings are puffed and tender.

If using, garnish the chili with jalapeño, cilantro, and green onions.

Enjoy!