Turkey Chili

This turkey chili combines beans, corn, tomatoes, and a generous spice blend. Add Greek yogurt or your favorite toppings at the table.

Makes: 4 servings

Ingredients

• 1 lb ground turkey
• ½–1 tablespoon olive oil
• ½ white or yellow onion, chopped
• ½ bell pepper, chopped
• ¼ jalapeno, cored, deveined and finely chopped
• 1 (14.5 oz) can diced tomatoes, undrained
• 2–3 cups chicken broth or water, to desired thickness
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15.25 oz) can whole-kernel corn, drained
• Salt and pepper to taste

Spice blend

• 2 tablespoons plus 2 teaspoons chili powder (Gebhardt’s or another brand)
• 2 teaspoons garlic powder
• 2½ teaspoons ground cumin
• 1 tablespoon brown sugar
• 1 teaspoon oregano
• 1½ teaspoons kosher salt

Optional toppings

• Greek yogurt or sour cream
• Diced onion
• Sliced jalapeno
• Cilantro
• Lime wedges
• Shredded cheese

Directions

1. Heat the oil in a large, heavy pot over medium heat. Add the ground turkey and break it into small pieces with a wooden spoon. Cook until browned and the thickest pieces reach 165°F.
2. Add the onion, bell pepper, jalapeño, and spice blend. Stir and cook for 3 minutes. Add the tomatoes and 2 cups broth. Bring to a boil, reduce to a simmer, and cook for 15 minutes, stirring occasionally; add more broth if you prefer a thinner chili.
3. Add the drained beans and corn and simmer for another 10 minutes. Taste and adjust the seasoning, then serve with any of the optional toppings.

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