1 largegreen bell pepperchopped into bite-sized pieces
1 largeyellow bell pepperchopped into bite-sized pieces
1 large red bell pepperchopped into bite-sized pieces
1 largeyellow onionchopped
2 zucchini
5-8clovesgarlicminced
1jalapenodeseeded and minced
128oz can whole peeled tomatoes
1 15oz candiced tomatoes
2 cupschicken broth
1 tablespoondried oregano
3tablespoonschili powder
2 tablespoonsground cumin
1-2tablespoonsancho chile powder
1pinchcayenne
2bay leaves
3 15oz cansbeansdrained and rinsed (kidney, black, and cannellini are great)
coarse kosher saltto taste
freshly ground black pepperto taste
For Serving (optional):
raw red onionchopped
sour cream or Greek yogurt
shredded mexican cheese blend
lime cut into wedges
cilantrochopped
jalapenosliced
hot sauce
Instructions
Heat oil over medium-high heat in a large, heavy pot. Add the turkey and cook until lightly browned, 5-10 minutes. Use your spatula to chop down to bite-sized pieces as you go.
Add the bell peppers, onion, zucchini, garlic, jalapeno, and spices. Sweat down, another 5-10 minutes. If things look a little dry, add 1 tablespoon of additional oil.
Add the peeled and diced tomatoes along with the chicken broth and bay leaves. Bring to a boil, reduce to a simmer, and allow to cook for 15 minutes so flavors can meld.
Add the beans and cook for another 10 minutes or so. Season with a big pinch of salt and a few grinds of pepper. Give it a taste and repeat with salt and pepper as needed.
Build your bowl of chili with your favorite toppings and enjoy!
If you've tried this recipe, come back and let us know how it was in the comments or ratings.