Turkey Chili
 A lighter twist on my classic beef chili recipe, this hearty turkey chili brims with rich, spicy flavor—perfect for cozy nights or game day gatherings. Ingredients 2 medium yellow onions 1 red bell pepper 6 garlic cloves 2 tablespoons vegetable oil ¼ cup chili powder (see note) 1 tablespoon ground cumin 2 teaspoons ground coriander ½ teaspoon red pepper flakes (add up to 1 teaspoon for a spicier chili) 1 teaspoon dried oregano ½ teaspoon cayenne pepper 2 pounds 93% lean ground turkey, divided (see note) 1 (15-ounce) can kidney beans, drained and rinsed 1 (28-ounce) can diced tomatoes 1 (28-ounce) can crushed tomatoes 2 cups chicken broth, plus extra as needed 1¾ teaspoons salt 2 medium yellow onions 1 red bell pepper 6 garlic cloves 2 tablespoons vegetable oil ¼ cup chili powder (see note) 1 tablespoon ground cumin 2 teaspoons ground coriander ½ teaspoon red pepper flakes (add up to 1 teaspoon for a spicier chili) 1 teaspoon dried oregano ½ teaspoon cayenne pepper 2 pounds 93% lean ground turkey, divided (see note) 1 (15-ounce) can kidney beans, drained and rinsed 1 (28-ounce) can diced tomatoes 1 (28-ounce) can crushed tomatoes 2 cups chicken broth, plus extra as needed 1¾ teaspoons salt For Serving (Optional) Cilantro, lime wedges, sour cream, cheese, scallions Cilantro, lime wedges, sour cream, cheese, scallions Instructions Roughly chop the onions, bell pepper, and garlic and place in the bowl of a food processor fitted with the steel blade. Pulse, scraping down the sides as necessary, until the vegetables are finely chopped. Do not over-process; the vegetables should not be puréed. (Alternatively, finely chop the onions, bell pepper, and garlic by hand.) Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped vegetables, chili powder, cumin, coriander, red pepper flakes, oregano, and cayenne pepper and cook, stirring often, until the vegetables are softened, about 10 minutes. Add about 1¼ pounds of the turkey, increase the heat to medium-high, and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes. Stir in the beans, diced tomatoes and their juice, crushed tomatoes, broth, and salt and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until the chili has begun to thicken, about 1 hour. Pat the remaining ¾ pound turkey together into a ball, then pinch off teaspoon-size pieces of meat and stir into the chili. Continue to simmer, stirring occasionally, until turkey is tender and chili is slightly thickened, about 40 minutes. (If the chili begins to stick to the bottom of the pot or looks too thick, stir in extra broth as needed.) Taste and adjust seasoning, if necessary, and serve. Note: Use American-style chili powder, which is a mild spice blend including paprika, cumin, and garlic (not pure ground chiles). Note: Be sure to use 93% lean ground turkey, which is a combination of light and dark meat, rather than 99% lean ground turkey breast. (The 99% lean ground turkey breast will have a dry texture.) Make Ahead: Cool slightly, and then refrigerate uncovered until cold. Cover and refrigerate for up to 3 days. Freezer-Friendly Instructions: The chili can be frozen for up to 3 months. Before serving, defrost it in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Roughly chop the onions, bell pepper, and garlic and place in the bowl of a food processor fitted with the steel blade. Pulse, scraping down the sides as necessary, until the vegetables are finely chopped. Do not over-process; the vegetables should not be puréed. (Alternatively, finely chop the onions, bell pepper, and garlic by hand.) Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped vegetables, chili powder, cumin, coriander, red pepper flakes, oregano, and cayenne pepper and cook, stirring often, until the vegetables are softened, about 10 minutes. Add about 1¼ pounds of the turkey, increase the heat to medium-high, and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes. Stir in the beans, diced tomatoes and their juice, crushed tomatoes, broth, and salt and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until the chili has begun to thicken, about 1 hour. Pat the remaining ¾ pound turkey together into a ball, then pinch off teaspoon-size pieces of meat and stir into the chili. Continue to simmer, stirring occasionally, until turkey is tender and chili is slightly thickened, about 40 minutes. (If the chili begins to stick to the bottom of the pot or looks too thick, stir in extra broth as needed.) Taste and adjust seasoning, if necessary, and serve. Note: Use American-style chili powder, which is a mild spice blend including paprika, cumin, and garlic (not pure ground chiles). Note: Be sure to use 93% lean ground turkey, which is a combination of light and dark meat, rather than 99% lean ground turkey breast. (The 99% lean ground turkey breast will have a dry texture.) Make Ahead: Cool slightly, and then refrigerate uncovered until cold. Cover and refrigerate for up to 3 days. Freezer-Friendly Instructions: The chili can be frozen for up to 3 months. Before serving, defrost it in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Nutrition Information Powered by Per serving (6 servings) Calories: 466 Fat: 21g Saturated fat: 4g Carbohydrates: 37g Sugar: 15g Fiber: 12g Protein: 39g Sodium: 1484mg Cholesterol: 114mg Per serving (6 servings) Calories: 466 Fat: 21g Saturated fat: 4g Carbohydrates: 37g Sugar: 15g Fiber: 12g Protein: 39g Sodium: 1484mg Cholesterol: 114mg