- 2
Ingredients
- 2 tsp vegetable oil
- 1 small onion, minced (about 1/2 cup)
- 1/2 red bell pepper, stemmed, seeded, and cut into 1/2-inch pieces
- 2 garlic cloves, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 3/4 tsp ground coriander
- 1/4 tsp red pepper flakes
- 1/4 tsp dried oregano
- Table salt
- 1/8 tsp cayenne pepper
- 12 oz 93% lean ground turkey
- 3/4 cup drained and rinsed canned dark red kidney beans
- 1 (14.5-oz) can diced tomatoes
- 1 (8-oz) can tomato sauce
Preparation
Step 1
1. Heat the oil in a medium saucepan over medium heat until shimmering. Add the onion, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, 1/4 tsp salt, and cayenne, and cook, stirring often, until the onion begins to soften and the spices are fragrant, 3 to 5 minutes.
2. Stir in half of the ground turkey, and cook, breaking up the meat into small pieces, until no longer pink, 3 to 5 minutes.
3. Stir in the beans, diced tomatoes with their juice, and tomato sauce, and bring to a boil. Cover, reduce the heat to low, and simmer, stirring occasionally, for 30 minutes.
4. Uncover and add the remaining ground turkey (pack meat into a ball, then pinch off tsp-sized pieces. Continue to simmer, uncovered, stirring occasionally, until the turkey is tender and the chili dark, rich, and slightly thickened, about 30 minutes longer. (If at any time the chili begins to stick to the bottom of the pot, stir in 1/4 cup water.) Season with salt to taste and serve.