Cook’s notes: Makes about 4 quarts. This version replaces the older “Mild Turkey Chili”. You can also make this chili in the slow cooker.
16 to 20 oz. (1 to 1.25 lb.) ground turkey
1/2 yellow onion, chopped
3 cloves garlic, minced (or 1 Tablespoon jarred minced garlic)
1 red bell pepper, chopped
1 orange bell pepper, chopped
4 oz. can mild green chiles
28 oz. can crushed tomatoes (do not drain)
15 oz. can diced fire-roasted tomatoes (do not drain)
2 cans (15 oz.) black beans, rinsed and drained
~15 oz. can whole kernel corn, rinsed and drained
1 Tablespoon Mild Chili Spice Mix (or 1 Tablespoon mild chili powder)
1 Tablespoon ground cumin
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Optional garnishes: Sour cream, shredded cheddar cheese, chopped scallions, guacamole, toasted pumpkin seeds, or tortilla chips
Heat oil in a large heavy pot over medium-high heat and sauté the onion, garlic, and ground turkey until the meat is no longer pink. Stir often to keep the mixture loose. Drain well (leave no more than 1 Tbsp fat in the pan). Add the remaining ingredients (fire-roasted tomatoes to cumin), and stir well.
Bring the chili to a boil. Reduce the heat and simmer covered, stirring occasionally, for 40 minutes or until heated through and thick. Serve with garnishes.