The Best Turkey Chili

• 2 TBSP oil
• 2 lbs ground turkey
• 2 onions, chopped
• 1 bell pepper, chopped
• 1/3 cup chili powder
• 1 TBSP ground cumin
• 1 TBSP ground coriander
• 1/4–1/2 tsp red pepper flakes
• 8 garlic cloves, minced
• 1 1/2 tsp dried oregano
• 1 tsp ancho chili powder
• 2 tsp paprika
• 1/4–1/2 tsp cayenne pepper
• 1 tsp garlic powder
• 1 (28 oz) can crushed tomatoes
• 1 (28 oz) can diced tomatoes
• 2 (15 oz) cans beans (such as a mixture of kidney, pinto, or black), drained and rinsed
• 2 TBSP soy sauce
• 1 tsp Sambal Oelek
• 2 cups chicken stock
• Salt (at least 1 1/2 tsp) and pepper to taste
• 1 tsp sugar
• 3/4 cup frozen corn
• Fresh cilantro, lime wedges, shredded cheese, and sour cream for serving

Instructions

1. 1

   Heat 1 tbsp (15ml) oil in a pan over medium-high heat. Brown half of the ground turkey (1 lb/454g) all over, breaking up the pieces, and make sure a nice sear is obtained. Transfer to a plate and set aside.

2. 2

   Heat the remaining 1 tbsp (15ml) oil in a pan over medium heat. Sauté the onions and peppers for a few minutes until softened. Add the spices (chili powder, paprika, ancho chili, coriander, cayenne, red pepper flakes, and cumin) and toast them until fragrant. Add the garlic and cook for just a few seconds (don't burn it or it will ruin the flavour). Then pour in the crushed and diced tomatoes, stirring with a wooden spoon.

3. 3

   Add the turkey reserved from step 1. Add the beans, soy sauce, Sambal Oelek, oregano, garlic powder, chicken stock, salt, pepper, and sugar. Bring to a simmer and reduce the heat to maintain a gentle simmer for about an hour.

4. 4

   After an hour, add the remaining raw turkey to the chili. I shape my remaining turkey into tiny 1 tsp (5ml)-sized meatballs and then add it to the chili. Add the corn. Cook everything for about 30 minutes until thickened and the turkey is cooked through. Garnish, serve, and enjoy.