Turkey Chili

In a big soup pot or Dutch oven, heat over medium high:
2 tablespoons of olive oil
Once the oil is hot, add:
1 package of ground turkey (I prefer a combination of dark and white meat)
Break up and brown the meat, being careful not to let it burn – I find that turkey is quicker to stick to the bottom of the pan and burn than beef (likely due to the lower fat content).  Once you have the meat browned, season with salt and pepper and remove it to a bowl and reserve. Add more oil to the pan to give yourself another few tablespoons total and add:
1 large onion, chopped
3-5 cloves of garlic, minced
1 Jalapeno pepper, chopped

1 red bell pepper, chopped (optional; some people hate cooked peppers)
Sweat the vegetables and season with a little salt and pepper.  Once they begin to soften, add:
½ tablespoon ground cumin, or cumin seeds (add more, if you like cumin)
½ tablespoon ground coriander
½ tablespoon smoky chili powder
1-2 chipotle peppers (in adobo)
, chopped (be careful, as these add a lot of heat)
Stir the mixture until it starts to become fragrant and to brown a little, then add:
One large can of diced tomatoes, with liquid
Stir together until completely incorporated, then add the following canned items, in whatever proportions you would like:
White beans
Black beans
Pink beans

Hominy (white or yellow)
Corn (you can use frozen, too)
Basically, it is up to you to decide what you like best.  As you can see in the photo, I tend to be a little heavy-handed with the beans, which makes for a super-economical meal.  If you like a chili with more liquid, feel free to add either chicken stock or some canned tomato sauce (unseasoned).
Once you have everything back up to a simmer again, you can cook it as long as you like.  Generally, I am pretty hungry by this point, so I just want to eat.  I just check for salt, then add in a handful of chopped cilantro at the end; I like the bright flavor it gives.  Shredded cheddar cheese is welcome sometimes, too!  Enjoy.

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