A delicious and hearty chili recipe that combines the flavors of vegetables and turkey for a satisfying meal.
Heat a large pot over medium heat and add the ground turkey.
Break the turkey into small pieces as it cooks to ensure even browning.
Once the turkey is browned, remove it from the pot and set aside.
Use a slotted spoon to remove the turkey, leaving any rendered fat in the pot for added flavor.
Add the diced onion, carrots, and bell pepper to the pot and sauté until softened.
Stir occasionally to prevent the vegetables from sticking to the pot.
Stir in the minced garlic, cumin, oregano, fennel seed, and cayenne pepper, cooking for an additional minute.
Allow the spices to toast slightly to enhance their aroma and flavor.
Return the turkey to the pot and add the diced tomatoes, kidney beans, and frozen corn.
Mix well to combine all ingredients evenly.
Simmer the chili over low heat for 20 minutes, stirring occasionally.
Cover the pot partially to retain moisture while allowing some evaporation for a thicker consistency.
Stir in the lemon zest and adjust seasoning with salt and pepper to taste.
Taste the chili before adding salt, as the canned ingredients may already provide sufficient seasoning.
Serve the chili hot, garnished with plain yogurt, sliced avocado, and fresh cilantro.
Arrange the toppings attractively for a visually appealing presentation.
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