Turkey Chili

Ingredients:

• 1 pound ground turkey
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper (any color), chopped
• 1 jalapeño pepper, finely chopped (adjust for heat preference)
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 2 cups chicken broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• Salt and black pepper to taste
• Optional toppings: shredded cheese, chopped green onions, sour cream, cilantro, avocado

Instructions:

1. Cook the Ground Turkey:

   • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground turkey and cook until browned, breaking it apart with a spoon as it cooks. Once cooked, transfer the turkey to a plate and set aside.

2. Sauté Aromatics:

   • In the same pot, add the chopped onion, garlic, bell pepper, and jalapeño pepper. Sauté for about 5-7 minutes, or until the vegetables begin to soften.

3. Add Beans and Tomatoes:

   • Return the cooked turkey to the pot. Add the drained kidney beans, diced tomatoes, and tomato paste. Stir to combine.

4. Add Spices:

   • Sprinkle in chili powder, ground cumin, paprika, dried oregano, ground coriander, salt, and black pepper. Mix well to distribute the spices evenly.

5. Pour in Chicken Broth:

   • Add the chicken broth to the pot and stir. Bring the mixture to a gentle boil.

6. Simmer:

   • Reduce the heat to low, cover, and let the chili simmer for about 30-40 minutes. This allows the flavors to meld and the chili to thicken.

7. Adjust Seasoning:

   • Taste and adjust the seasoning if needed. If you want more heat, you can add extra chili powder or a pinch of cayenne pepper.

8. Serve:

   • Ladle the turkey chili into bowls. Serve hot, and offer optional toppings like shredded cheese, chopped green onions, sour cream, cilantro, and avocado.