This quick and spicy chili made with ground turkey lies somewhere between a hearty, rib-sticking beef chili and a lighter vegetarian version. First, ground turkey is cooked with red bell pepper, onion, and garlic. Chili powder, cayenne, cumin, and little bit of cinnamon are added to give warm spice and heat, then tomatoes and white beans are stirred in and left to simmer until the flavors mingle. In about an hour, this satisfying weeknight meal is ready to be ladled into bowls and topped with crumbled tortilla chips.
For the chili:
2 tablespoonsvegetable oil
1 medium red bell pepper, medium dice
1 medium yellow onion, medium dice
2 medium garlic cloves, coarsely chopped
1 poundground turkey
3 tablespoonschili powder
2 teaspoonskosher salt, plus more as needed
1/2 teaspoondried oregano
1/2 teaspoonground cumin
1/8 teaspooncayenne pepper
1/8 teaspoonground cinnamon
1 (28-ounce) candiced tomatoes
1 cup low-sodium chicken broth or stock
2 (14-ounce) canscannellini beans, drained and rinsed
Shredded cheddar cheese
Heat the oil in a large pot or Dutch oven over medium heat until shimmering. Add the bell pepper, onion, and garlic, season with salt, and cook, stirring occasionally, until the vegetables have softened, about 5 to 8 minutes.
Increase the heat to medium high, add the turkey, and cook, breaking it up into smaller pieces with a wooden spoon, until it’s no longer pink and is just cooked through, about 4 to 6 minutes.
Add the chili powder, measured salt, oregano, cumin, cayenne, and cinnamon, stir to coat the turkey and vegetables, and cook until fragrant, about 1 minute.
Add the tomatoes and their juices as well as the broth or stock, stir to combine, and bring to a simmer. Add the beans and return to a simmer. Reduce the heat to medium low, add the bay leaf, and simmer, stirring occasionally, until the flavors meld, about 30 minutes.
Remove the bay leaf. Taste and season with additional salt as needed. Serve with the cheese, sour cream, and chips, for topping.