SERVES 6
Ground spices do most of the heavy lifting flavor-wise in this turkey chili, transforming the tomatoes, vegetables, beans, and meat into a big pot of nuanced flavor. Some favorite additions to serve alongside the chili include shredded cheddar cheese, sour cream, and chopped cilantro. Put the garnishes in small bowls and let diners help themselves.
1 tablespoon extra-virgin olive oil
2 pounds lean ground turkey
1 large onion, finely chopped
1 cup finely chopped yellow bell pepper
2 tablespoons minced garlic
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can reduced-sodium chicken broth
2 cups dried black beans, soaked in water overnight and drained
2 tablespoons chili powder
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon ground cumin
Freshly ground pepper
1. In a large stockpot, heat the oil over medium-high heat. When the oil is hot, add the turkey and cook, stirring, until just browned. Add the onion, bell pepper, and garlic and continue to cook until the vegetables are softened, about 5 minutes.
2. Add 4 cups water, the tomatoes, chicken broth, black beans, chili powder, paprika, oregano, cumin, and pepper to the pot and increase the heat to high. When the chili begins to boil, reduce the heat to maintain a low simmer and cook for about 30 minutes, stirring frequently. The chili is ready when the beans are firm to the bite and creamy inside. Serve immediately.