Terrific Turkey Chili

Ingredients

• 3 tablespoons Vegetable Oil (Divided; 1 tbsp for turkey, 2 tbsp for vegetables.)
• 2 pounds Lean Ground Turkey (Can substitute with ground chicken or beef. Drain excess fat after browning.)
• 1 ounce package Taco Seasoning (Use your favorite brand; low sodium preferred.)
• 1 teaspoon Ground Coriander (Adds a warm, citrusy note.)
• 1 teaspoon Dried Oregano (Mexican oregano preferred for authentic flavor.)
• 1 teaspoon Chili Pepper Flakes (Adjust to taste for desired spiciness.)
• 2 tablespoons Tomato Paste (Adds richness and depth of flavor.)
• 14.5 ounce can Beef Broth (Low sodium recommended; chicken broth can be substituted.)
• 7 ounce can Salsa (Your favorite salsa; mild, medium, or hot.)
• 14.5 ounce can Crushed Tomatoes (Or diced tomatoes in puree; no salt added recommended.)
• 7 ounce can Chopped Green Chilies (Mild or hot, drained.)
• 1 medium Yellow Onion (Finely chopped.)
• 1 Green Bell Pepper (Diced; any color bell pepper can be used.)
• 3 medium Zucchini (Halved lengthwise and sliced.)
• 1 bunch Green Onions (Chopped, reserve some for garnish.)
• 1 cup Sour Cream (For topping; Greek yogurt or Mexican crema can be substituted.)
• 1 cup Shredded Cheddar Cheese (For topping; Monterey Jack or Colby Jack can be used.)

Instructions

1. Heat 1 tablespoon of vegetable oil in a large stock pot or Dutch oven over medium-high heat.
2. Add the ground turkey, breaking it apart with a wooden spoon as it cooks.
3. Season the turkey with taco seasoning mix, ground coriander, dried oregano, and chili flakes. Stir until evenly coated.
4. Cook the turkey until browned, about 5-7 minutes, reducing heat if necessary to prevent burning. Drain any excess fat.
5. Pour in the beef broth and bring to a simmer. Reduce heat to low and simmer for 5 minutes.
6. Add the salsa, crushed tomatoes, and chopped green chilies. Stir to combine.
7. Return to a simmer, cover, and cook for 10 minutes, stirring occasionally. Adjust thickness with water if needed.
8. While chili simmers, heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
9. Add the chopped onion and diced green bell pepper to the skillet. Cook for 5 minutes, stirring until onion is translucent and bell pepper is lightly browned. Season with salt and pepper.
10. Add the cooked onion and bell pepper mixture to the chili pot. Stir to combine.
11. Heat the remaining 1 tablespoon of vegetable oil in the same skillet over medium-high heat.
12. Add the sliced zucchini to the skillet and cook for 5-7 minutes, stirring until lightly browned and slightly tender. Season with salt and pepper.
13. Add the browned zucchini to the chili pot. Stir to distribute evenly.
14. Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.
15. Taste and adjust seasoning with salt and pepper as needed.
16. Ladle the chili into serving bowls and top with sour cream, chopped green onions, and shredded cheddar cheese. Serve immediately.
17. Refrigerate any leftovers promptly in an airtight container.