Turkey Chili

Ingredients

• grapeseed or canola oil, as needed
• 1 large yellow onion, diced
• 3 Hatch or Cubanelle peppers, seeded and diced
• 3 cloves garlic, finely chopped
• 1 serrano or jalapeño chile, finely chopped and seeded for less heat, if desired
• salt and black pepper
• 1 lb ground turkey, preferably dark meat
• 3 tbsp chili powder
• 1 tbsp ground coriander
• 2 tsp ground cumin
• 1 lb frozen kale, thawed
• 2 14.5-oz cans diced tomatoes with green chiles
• 2 cups chicken broth, plus more as needed
• 1 15-oz can lentils, drained and rinsed
• 1 bunch cilantro, finely chopped, including stems
• lime wedges, for serving
• sour cream or yogurt, for serving
• shredded cheese, for serving
• cooked rice, optional, for serving

Steps

1. Char the onion. Heat a large Dutch oven or heavy pot over high heat. Add a thin layer of oil. Add the onion in a single layer and cook without stirring until deeply browned on the bottom, 2 to 3 minutes.
2. Cook the peppers. Add a little more oil, then add the peppers, garlic, and serrano. Season lightly with salt and pepper. Cook, stirring often, until the onion is translucent, 1 to 2 minutes. Push the vegetables to one side of the pot.
3. Brown the turkey. Add a little oil to the empty side of the pot. Add the turkey and spread it into an even layer. Sprinkle the chili powder, coriander, and cumin over the turkey and vegetables. Cook, breaking the turkey into small pieces and mixing it with the spices, until fragrant and lightly browned, 2 to 3 minutes.
4. Add the kale. Stir in the kale and cook until any excess liquid has evaporated, 1 to 2 minutes.
5. Simmer the chili. Add the tomatoes and chicken broth and bring to a boil. Lightly mash some of the lentils for a thicker texture, if desired, then stir them into the pot.
6. Finish the chili. Reduce the heat to a simmer and stir in half of the cilantro. Simmer briefly for a fresher chili, or continue cooking over low heat for a softer, thicker texture. Add more broth or water if the chili becomes too thick.
7. Serve. Top with the remaining cilantro and serve with lime wedges, sour cream or yogurt, cheese, and rice if desired.