"Everyone loves chili. It's warm, comforting and spicy!"
4 t olive oil, divided
2 pounds ground turkey breast
1 cup chopped onion
4 cloves garlic, minced
1 jalapeno, seeded and minced
1/4 cup chili powder
2 T ground cumin
2 t dried oregano
2 bay leaves
1/2 t salt
1/2 t crushed red pepper, or more to taste
Two 28-oz cans diced tomatoes
3 cups reduced-sodium chicken broth
Two 8-oz cans tomato sauce
Two 15-oz cans kidney beans, rinsed and drained
Two 15-oz cans black beans, rinsed and drained
Shredded cheddar cheese
Heat 2 teaspoons of the oil in a large stockpot over medium-high heat. Add the ground turkey and cook until browned and cooked through, 5 to 7 minutes, breaking up any clumps. Transfer to a bowl and set aside.
Heat the remaining 2 teaspoons oil in the same pot over medium heat. Add the onion, garlic, and jalapeno and cook, stirring, until tender and golden, about 4 minutes.
Return the turkey to the pot and add the chili powder, cumin, oregano, bay leaves, salt, and red pepper and stir to coat the vegetables and turkey with the seasoning.
Add the tomatoes, broth, tomato sauce, and both beans and bring to a boil. Reduce the heat to low, partially cover the pot, and simmer for at least 30 minutes and up to 2 hours.
Discard the bay leaves, ladle the chili into bowls, and top with the shredded cheddar, sour cream, and scallions.
Refrigerate the leftovers up to 3 days or freeze up to 3 months.
This is a serious pot of chili! Make sure you have a huge stock pot for this recipe (or you could half it). When I make chili, I always make a big batch so I can freeze it and pull it out on those days when your refrigerator is empty.