Step 1

Tear the bread into pieces and place into a large bowl. Pour the milk over the bread and mash it together with a fork to make a paste. Add the turkey, 1/2 teaspoon of the salt, and pepper and mix together gently but thoroughly with your hands; set aside.

Step 2

Heat the oil in a large skillet over medium-high heat until shimmering. Add the onions, garlic, chili powder, oregano, and cumin and cook, stirring frequently to keep the spices from burning, until slightly softened, about 8 minutes. Push the vegetables to the side and add the tomato paste. Cook, stirring, until fragrant and a shade darker, about 2 minutes, then stir the tomato paste into the vegetables to combine.

Step 3

Add half of the turkey mixture and cook, breaking it up with a wooden spoon, until no longer pink, 3 to 4 minutes. Add the remaining turkey mixture and cook until no longer pink. Transfer to a 6-quart or larger slow cooker.

Step 4

Add the sweet potatoes, beans, diced tomatoes and their juices, chipotles, coffee, water, and remaining 1 teaspoon salt, and stir to combine. Cover and cook on the LOW setting for 6 to 8 hours. Taste and season as needed with more salt and pepper. Serve with the shredded cheese, chopped onion, and cilantro.