TURKEY CHILI

Makes 6-8 servings.

YOU WILL NEED:

• 1 red or green bell pepper
• 2 tablespoons olive oil
• 1 small yellow onion, chopped
• 2 pounds ground dark‑meat turkey
• 3 cloves garlic, minced
• ¼ cup mild chili powder
• Salt and ground black pepper
• One 14½–ounce can crushed tomatoes
• Two 15–ounce cans kidney beans or pinto beans, rinsed and drained
• 1 cup low‑sodium chicken broth
• Shredded cheese, for serving
• Sliced green onions, for serving

1. Cut the bell pepper in half lengthwise. Using a paring knife, remove the stem, seedy core, and ribs and discard. Cut into thin strips. A few at a time, gather the strips into a bundle and cut them crosswise to form small cubes.
2. Put the olive oil in a large, heavy pot. Set the pot over medium-high heat. Add the bell pepper and onion and cook, stirring occasionally, until softened, about 7 minutes. Add the ground turkey and cook, breaking up clumps with a wooden spoon, until the meat begins to brown, 7 to 8 minutes. Add the garlic, chili powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring often, for 1 minute. Add the tomatoes, beans, and chicken broth. Bring to a simmer, and then reduce the heat to medium-low. Cook, uncovered and stirring occasionally, until the chili is nice and thick, 8 to 10 minutes. Taste the chili (careful, it’s hot!) and adjust the seasoning with salt and pepper.
3. Ladle the chili into bowls and serve right away with the cheese and green onions.