Turkey Chili

Step 1

Dice the onion crosswise into 1/4-inch cubes—place the root end flat on the cutting board, make vertical cuts downward, then turn it 90 degrees and slice crosswise to create small dice.

Step 2

Mince the garlic cloves until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.

Step 3

Place the large pot over medium-high heat and add 1 tablespoon olive oil.

Step 4

When the oil shimmers and slides quickly when you tilt the pot, add the ground turkey and break it apart with a wooden spoon into small crumbles as it cooks.

Step 5

Continue stirring until the turkey is no longer pink inside and shows a light brown color on the outside, about 8–10 minutes total. Remove the turkey to a clean plate using a slotted spoon.

Step 6

Add the diced onion to the same pot and stir with a wooden spoon once every 30 seconds until the onion becomes soft and translucent, about 5 minutes.

Step 7

Pour in the minced garlic and stir constantly for 30 seconds until the kitchen fills with a strong garlic aroma.

Step 8

Sprinkle the 2 tablespoons chili powder and 1 tablespoon cumin into the pot and stir continuously for 30 seconds until the spices smell strongly fragrant and coat the onion.

Step 9

Pour in the can of diced tomatoes (with their liquid) and the 1 cup chicken broth, stirring to combine everything.

Step 10

Return the cooked turkey to the pot and stir until evenly distributed.

Step 11

Add the drained and rinsed kidney beans to the pot and stir to mix.

Step 12

Reduce the heat to medium-low and simmer uncovered, stirring once every 2 minutes, until the flavors meld and the chili thickens slightly, about 12–15 minutes.

Step 13

Taste the chili and season with salt and pepper to your preference, stirring after each addition.

Step 14

Ladle the chili into serving bowls and divide equally among plates.