This is my favorite turkey chili recipe - its easy to make - but takes a while to simmer. It's relatively spicy - so you can adjust the cayenne and red pepper to suit your tastes.
- 2 tbsp. vegetable oil
- 2 medium yellow onions - diced
- 1 red bell pepper - cut into chunks
- 6 garlic cloves - minced through a garlic press
- 1/4 cup chili powder
- 1 tbsp. ground cumin
- 2 tsp. ground coriander
- 1 tsp. crushed red pepper flakes
- 1 tsp. dried oregano
- 1/2 tsp. cayenne pepper
- 2 lbs. 93% lean ground turkey
- 2 (15.5 oz cans) (light or dark) kidney beans, drained and rinsed
- 1 (28 oz can) diced tomatoes in juice
- 1 (28 oz can) crushed tomatoes
- 2 cups of low-sodium chicken broth
- salt, pepper
- lime wedges
- chopped fresh cilantro
- shredded cheddar cheese
- diced avocado
1. Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes.
2. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes.
3. Increase heat to medium-high and add half the turkey; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
4. Add beans, diced tomatoes, crushed tomatoes, chicken broth, and 1 teaspoon salt; bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally, for 1 hour.
5. Pat remaining 1 pound turkey together into ball, then pinch off teaspoon-sized pieces of meat and stir into chili. Continue to simmer about 40 minutes longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until turkey is tender and chili is dark and slightly thickened.
6. Adjust seasoning with additional salt and pepper. Serve with lime wedges and other condiments as desired.
from Cooks Illustrated