A Crowd-Pleasing Turkey Chili - Gimme Recipe

Ingredients

• 2 tbsp olive oil (or avocado oil)
• 1 large yellow onion, finely chopped
• 1–2 bell peppers (red, orange, or green), diced
• 4–6 garlic cloves, minced
• 1 ½ lb (680 g) ground turkey (93% lean is ideal; 99% works with a little extra oil)
• 2 tbsp tomato paste
• 1 can (28 oz / 794 g) crushed tomatoes (or whole tomatoes we crush by hand)
• 1 can (15 oz / 425 g) diced tomatoes (fire-roasted if we want smoky sweetness)
• 2 cans (15 oz / 425 g each) beans, drained and rinsed (kidney + black beans is my favorite mix)
• 2–2 ½ cups broth (chicken or turkey; veggie broth works too)
• 1 tbsp chili powder (add more if we like it bolder)
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• ½–1 tsp chipotle powder (optional, for smoky heat)
• ½ tsp cinnamon (optional, tiny amount = cozy depth)
• 1–2 tsp kosher salt (to taste)
• ½ tsp black pepper
• 1 tbsp soy sauce or tamari (optional, adds “slow-cooked” savoriness)
• 1 tbsp maple syrup or brown sugar (optional, balances acidity)
• 1–2 tbsp lime juice or apple cider vinegar (for a bright finish)
• 1 cup corn (optional, fresh/frozen/canned)
• ½–1 cup water (only if we need to loosen it while simmering)