A hearty and flavorful chili recipe perfect for a quick and satisfying meal.
Heat half of the olive oil in a 4-quart pot over medium heat.
Using a heavy-bottomed pot ensures even heat distribution.
Add the chopped onion and sauté until softened, about 3 minutes.
Stir frequently to prevent the onion from browning too much.
Add minced garlic and cook for an additional 2 minutes.
Lower the heat slightly to avoid burning the garlic.
Remove the onion and garlic mixture from the pot and set aside.
Use a slotted spoon to easily transfer the mixture.
Heat the remaining olive oil in the pot and add the ground turkey. Cook until browned, about 8 minutes.
Break up the turkey into small pieces as it cooks for even browning.
Return the onion and garlic mixture to the pot.
Stir well to combine the flavors.
Add the diced green chili peppers, black beans, cumin, chili powder, and cayenne pepper. Stir to combine.
Adjust the spice levels to your preference.
Pour in the chicken broth and bring to a boil.
Scrape the bottom of the pot to deglaze and incorporate all flavors.
Reduce heat and simmer for 20 minutes, stirring occasionally.
Cover the pot partially to retain moisture while allowing some evaporation.
Serve the chili hot, garnished with your favorite toppings like shredded cheese or sour cream.
Serve with a side of crusty bread or tortilla chips for added texture.
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