Ingredients
2medium yellow onions
1red bell pepper
6clovesgarlic
2tbspvegetable oil
¼cupchili powder
1tbspground cumin
2tspground coriander
½tspred pepper flakes
1tspdried oregano
½tspcayenne pepper
2lbs93% lean ground turkey,divided
15ozkidney beans,(1 can) drained and rinsed
28oztomatoes,(1 can) diced
28oztomatoes,(1 can) crushed
2cupschicken broth,plus extra as needed
1¾tspsalt
cilantro
lime wedges
sour cream
cheese
scallions
Preparation
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.
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, for about 10 minutes until the vegetables are softened.
Add about 1¼ pounds of the turkey, increase the heat to medium-high, and cook, breaking up the meat with a wooden spoon, for about 4 minutes until no longer pink.
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, for about 1 hour until the chili has begun to thicken.
Pat the remaining turkey together into a ball, then pinch off teaspoon-sized pieces of meat and stir into the chili. Continue to simmer, stirring occasionally, for about 40 minutes until turkey is tender and chili is slightly thickened.
Taste and adjust seasoning, if necessary, and serve.
