Turkey Chili

Source: NYT Cooking (Pierre Franey) | Serves 6 | 50 min

Ingredients

• 2 cups onion, coarsely chopped
• 2 tbsp garlic, chopped
• 1 large sweet red pepper, cored, deveined, and coarsely chopped
• 1 cup celery, chopped
• 1 jalapeño, cored, deveined, and finely chopped
• 1 tbsp fresh oregano, chopped (or 1 tbsp dried)
• 1 tbsp olive oil
• 2 lbs ground turkey, white and dark meat combined
• 2 bay leaves
• 3 tbsp chili powder
• 2 tsp ground cumin
• 3 cups canned diced tomatoes
• 2 cups chicken broth
• salt and black pepper
• 2 (15-oz) cans red kidney beans, drained
• 2 cups shredded cheddar
• 1 cup sour cream (optional)
• sliced lime, for garnish (optional)

Instructions

1. Prep: chop onion, garlic, sweet pepper, celery, jalapeño, and oregano together into one bowl.
2. Heat olive oil over high in a large heavy pot. Add turkey, cook until lightly browned, about 5 minutes, chopping down and stirring with a heavy spoon to break up lumps.
3. Add the chopped vegetable bowl, bay leaves, chili powder, and cumin. Stir to blend well. Cook for 5 minutes.
4. Add tomatoes, chicken broth, and salt and pepper to taste. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
5. Add the drained beans and cook, stirring occasionally, for 10 minutes longer.

Serve in bowls with cheddar, and sour cream and lime wedges if desired.