Turkey Chili (30-Minute Version)

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 2 lbs ground turkey (93% lean)
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (optional)
• 2 tablespoons tomato paste
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 1/2 cups chicken broth
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon apple cider vinegar
• Shredded cheddar, sour cream, and sliced scallions, for serving

Method

1. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the onion and bell pepper and cook 4 minutes until softened, then add the garlic and cook 30 seconds more.
2. Add the ground turkey and break it apart with a wooden spoon. Cook 6-8 minutes until no pink remains, letting it sit undisturbed for two minutes at a stretch so it browns instead of steaming. That browning is where a fast chili gets its backbone.
3. Push the meat to one side of the pot. Add the chili powder, cumin, smoked paprika, oregano, cayenne, and tomato paste to the bare spot and stir 60 seconds until fragrant and darkened. Blooming spices in hot fat is the shortcut that isn't one — one minute here buys you what an hour of simmering would.
4. Stir everything together, then add the crushed tomatoes, both cans of beans, the chicken broth, salt, and black pepper.
5. Bring to a boil, then reduce to a steady simmer. Cook uncovered 15-18 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. Uncovered is the point — that's how it reduces on a clock this short.
6. Take the pot off the heat and stir in the apple cider vinegar. Taste and adjust the salt. The acid sharpens everything and it only works added at the end.
7. Serve with shredded cheddar, sour cream, and scallions.