Adding the spices to the pot along with the vegetables helps elevate the spices and give this chili that long simmered deep flavor you crave from a pot of chili.
2 medium onions, chopped fine (about 2 cups)
1 bell pepper (red or green), cut into 1/2-inch cubes
6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
¼ cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
½ – 1 teaspoon red pepper flakes
1 teaspoon dried oregano
¼ – ½ teaspoon cayenne pepper
2 pounds SLAP Farms’ ground turkey
2 (15.5-ounce) cans dark red kidney beans, drained and rinsed
1 (28-ounce) can diced tomatoes, with juice
1 (28-ounce) can crushed tomatoes
2 cups chicken broth
2 teaspoons kosher salt
2 limes, cut into wedges
Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. 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. Increase heat to medium-high and add the ground turkey; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
Add beans, diced tomatoes, crushed tomatoes, chicken broth, and 2 teaspoons kosher salt; bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally, for 1 to 1-1/2 hour, until turkey is tender and chili is dark and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments of your choosing.
Good choices for condiments include diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro leaves, sour cream, and shredded Monterey Jack or cheddar cheese. If you are a fan of spicy food, consider using a little more of the red pepper flakes or cayenne—or both.