1-1 1/2 lbs ground turkey breast
1 medium yellow onion
2 garlic cloves
2 Tbsp vegetable oil, divided
1 package mild/hot chili seasoning
1 tsp red pepper flakes
1 tsp dried oregano
1 tsp ground coriander
2 Tbsp tomato paste
1 (14.5 oz) can of beef broth (see *Note at bottom)
1 can of rotel with green chills
1 (14-16oz) can black beans, undrained
1 (14-16oz) can pinto beans, undrained
1 can crushed tomatoes (or diced tomatoes), undrained
green onions / chives
1. In a large dutch oven or large pot, heat 1 Tbsp of oil over medium-high heat. Cook ground turkey, stirring occasionally and breaking apart with a wooden spoon. Season with chili seasoning (you can use either mild or hot - I used the hot seasoning, because I like my chili to have a little kick to it!), coriander, red pepper flakes, oregano, and tomato paste. Mix until meat is evenly coated with seasonings. Continue cooking until turkey is no longer pink.
2. Pour in beef broth, and simmer to reduce the liquid slightly, about 5 mins. Add the tomatoes and black and pinto beans, and continue cooking at a moderate simmer for about 10 more mins. Adjust the thickness at any time you feel necessary by adding water.
3. While chili is cooking, finely chop the onions and garlic. Heat the remaining Tbsp of oil in a large skillet over medium-high heat. Cook onions, stirring occasionally for about 5 mins, until they're lightly browned. Add garlic and cook about another minute.
4. Reduce heat and simmer for about 15 mins.
5. Ladle into serving bowls. Top with a dollop of sour cream, green onions, and cheddar cheese.
*Note: I used a beef bouillon cube to make the beef broth. I usually don't have beef broth on hand, so this method works just as well. Boil 14 oz of water and add 1 beef bouillon cube. Stir until bouillon cube is completely dissolved. Add to chili.
Adapted from a recipe found on www.allrecipes.com