Ingredients:

  • 2 Tbsp Olive oil
  • 1 large Yellow onion, finely diced
  • 1 large Bell Pepper (any colour), diced
  • 4 medium Garlic cloves, minced
  • 5 lb Ground Turkey (7%–10% fat content)
  • 3 Tbsp Chili powder (mild/medium)
  • 1 Tbsp Cumin, ground
  • 1 tsp Smoked Paprika (Pimentón Ahumado)
  • 1 tsp Dried Oregano (Mexican variety preferred)
  • 1 tsp Unsweetened Cocoa Powder
  • 2 large Bay Leaves
  • Salt and freshly ground Black Pepper, to taste
  • 1 (28 oz) can Crushed Tomatoes
  • 2 cups Chicken stock (low sodium)
  • 1 (15 oz) can Black beans, rinsed and drained
  • 1 (15 oz) can Kidney beans, rinsed and drained
  • 1 cup Canned sweetcorn, drained
  • 1 Tbsp Apple cider vinegar or red wine vinegar
  • Fresh Coriander (Cilantro), for garnish
  • 1 fresh Lime, cut into wedges, for serving

Instructions:

  1. Prep Vegetables: Dice the onion and bell pepper uniformly; mince the garlic. Rinse and drain the canned beans.
  2. Sauté Aromatics: Heat the olive oil in the Dutch oven over medium heat. Add the diced onion and pepper. Cook for 5–7 minutes until the vegetables are softened and translucent (sweating).
  3. Brown the Turkey: Push the vegetables to one side, raise the heat slightly, and add the ground turkey. Break up the meat and cook until fully browned and no pink remains. Drain off any excessive fat if necessary.
  4. Toast the Spices: Reduce the heat to low. Stir in the minced garlic for 30 seconds until fragrant. Immediately add the chili powder, cumin, paprika, oregano, and cocoa powder. Cook, stirring constantly, for 1–2 minutes to awaken the spices.
  5. Add Liquids and Tomatoes: Pour in the crushed tomatoes and the chicken stock. Stir well, scraping up any browned bits from the bottom of the pot (deglazing).
  6. Add Beans and Seasoning: Stir in the rinsed black beans, kidney beans, and bay leaves. Season generously with salt and pepper (starting with 1 tsp salt).
  7. Bring to Simmer: Bring the chili up to a gentle boil, then immediately reduce the heat to the lowest setting so it maintains a slow, gentle simmer.
  8. The Long Wait: Simmer uncovered for a minimum of 30 minutes, or ideally 1.5 to 2 hours, stirring every 15 minutes. The chili should thicken and the flavour should intensify.
  9. Final Touches: In the last 10 minutes of cooking, stir in the drained sweetcorn. Taste the chili and adjust salt and pepper.
  10. The Secret Ingredient: Stir in the tablespoon of apple cider vinegar (or red wine vinegar). This brightens the overall flavour.
  11. Remove and Rest: Remove the bay leaves. Let the chili rest off the heat for 10 minutes before serving.
  12. Garnish: Serve hot, garnished with fresh chopped coriander and a wedge of fresh lime.