For the chili:
- 2 tbsp canola oil
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, finely chopped
- 4 cups ground turkey
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp dried oregano
- 2 cups crushed tomatoes
- 1 2/3 cups beef broth, plus extra as needed
- 2 cups canned kidney beans, drained
- Kosher salt
- Freshly ground black pepper
- 4 scallions, greens tops only, sliced
- 1 cup shredded cheese, e. g. Monterey Jack or Cheddar
1. Heat oil in Dutch oven set over a medium heat until hot. Add onion, garlic and a generous pinch of salt, sautéing for 4-5 minutes until starting to color.
2. Add ground turkey and brown well all over, breaking it up with a wooden spoon. Stir in ground spices and dried oregano, and cook for a further 2 minutes.
3. Stir in crushed tomatoes, broth and beans. Stir well, bring to a steady simmer, and cook over a low heat until thickened, about 1-1.5 hours. Stir from time to time to prevent the chili from catching on the base of the Dutch oven; add more broth if the chili starts to dry out too much.
4. Once the chili is ready, season to taste with salt and pepper.
5. Ladle into warm bowls. Top with shredded cheese and scallions before serving.
Chicken broth can be used in place of beef for a lighter chili