Ground Turkey Chili

Sweat the veggies. Heat a large pot over medium heat. Add the olive oil, then add onion and bell pepper. Cook 5 to 6 minutes, stirring occasionally, until softened. Add garlic and cook 30 seconds until fragrant.

Brown the turkey. Add ground turkey to the pot. Break it up with a spoon and spread it into an even layer. Let it sit 1 to 2 minutes without stirring so it can actually brown, then continue cooking and breaking it up for 6 to 8 minutes total, until fully cooked through (ground turkey should reach 165°F / 74°C) and you get some golden bits on the bottom.

Bloom the flavor. Push the turkey mixture to the sides. If the pot looks dry, drizzle in a touch more oil. Add tomato paste to the center and cook 1 to 2 minutes, stirring, until it darkens slightly. Add chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper. Stir 30 seconds to bloom the spices in the hot fat and tomato paste.

Build the chili base. Pour in crushed tomatoes and broth. Stir well, scraping up any browned bits from the bottom of the pot.

Add beans, then simmer. Stir in black beans and kidney beans. Bring to a gentle boil, then reduce to a simmer. Cook uncovered for 15 to 20 minutes, stirring occasionally, until thickened. (You can absolutely simmer longer if you have the time. It only gets better.)

Thicken if you want it extra hearty. Scoop about 1/2 cup of beans into a bowl and mash with a fork, then stir back into the pot. This makes the chili thicker and cozier without changing the ingredient list much.

Finish bright. Turn off the heat. Stir in lime juice and cider vinegar (if using). Taste and adjust salt, pepper, and heat.

Serve. Ladle into bowls and go wild with toppings. I love cheddar, red onion, cilantro, and crushed tortilla chips for crunch.