Recipe Found HERE
2 medium yellow onions (or one large onion)1 red bell pepper
6 garlic cloves (frozen garlic cubes work well)
2 Tablespoons vegetable oil
¼ cup chili powder (I use Pendery's original blend)
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-oz) can kidney or black beans, drained and rinsed
1 (28-oz) can diced tomatoes
1 (28-oz) can crushed tomatoes
2 cups chicken broth, plus extra as needed
1¾ teaspoons salt
For Serving (optional)
cilantro
lime wedges
sour cream
cheese
avocado
scallions
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.
Notes:
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/Freezing Instructions: The chili can be made up to 3 days ahead. Let it cool slightly, then refrigerate uncovered until cold. Once chilled, cover and keep in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months. Defrost in the refrigerator for about 12 hours before reheating on the stovetop over medium heat until hot.
