Turkey Chili

Ingredients

• 2 tablespoons olive oil
• 2 cups yellow onion – finely chopped
• 1 cup red bell pepper – diced
• 1 jalapeño pepper – seeded and finely minced
• 4 cloves garlic – minced
• 1.5 pounds ground turkey
• 2 teaspoons kosher salt
• 0.5 teaspoons black pepper
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 2 tablespoons tomato paste
• 28 ounces canned diced tomatoes
• 2 cups chicken broth
• 15 ounces kidney beans – drained and rinsed
• 15 ounces black beans – drained and rinsed
• cilantro leaves – for serving
• lime wedges – for serving
• sour cream – for serving
• sharp cheddar cheese – shredded (for serving)
• scallions – thinly sliced (for serving)

Instructions

1. Heat the olive oil in a large heavy pot over medium heat until shimmering, 1 to 2 minutes; add the yellow onion, red bell pepper, and jalapeño pepper and cook, stirring, until softened, 5 to 7 minutes, then stir in the garlic and cook until fragrant, about 1 minute.
2. Add the ground turkey, increase heat to medium-high, and cook, breaking it up, until no longer pink and most moisture has evaporated, 6 to 8 minutes; season with the kosher salt and black pepper.
3. Stir in the chili powder, ground cumin, dried oregano, and smoked paprika and cook to bloom the spices, about 1 minute.
4. Add the tomato paste and cook, stirring, until it darkens slightly and coats the meat and vegetables, 1 to 2 minutes.
5. Pour in the canned diced tomatoes and chicken broth and bring to a lively simmer, 3 to 5 minutes, scraping up any browned bits.
6. Stir in the kidney beans and black beans, reduce heat to maintain a gentle simmer, and cook partially covered, stirring occasionally, 30 to 40 minutes, until the chili is thick and glossy and a spoon dragged across the surface leaves a brief trail.
7. Remove from heat and let rest 5 minutes; taste and adjust seasoning if needed.
8. Serve hot with cilantro leaves, lime wedges, sour cream, sharp cheddar cheese, and scallions as desired.