Turn the slow cooker on. Season the turkey meat. In a large frying pan heat one tbsp of the olive oil. Add the turkey pieces and brown on two sides. Remove from the pan and add to the cooker.
Using the same frying pan add the remaining 2 tbsp oil and sauté onions and garlic with some salt and pepper. Sauté for 7 minutes and then add the spices, tomatoes, hot sauce, cider vinegar, sugar and a little more salt. Stir well and add to the slow cooker along with the turkey meat and beans.
Cook for 4 hours on high heat or 8 hours on low heat. Do not lift the lid while cooking or it will take longer to finish.
Serve the chilli with your choice of basmati rice, shredded red Leicester cheese, diced red onion and sour cream.
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Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.