adapted from Cooks Illustrated

2 tablespoons vegetable oil

2 medium onions, finely chopped (about 2 cups)

1 red bell pepper, chopped

6 cloves of garlic, pressed through a garlic press

1/3 cup chili powder

1/4 cup ground cumin

2 tablespoons ground coriander

2 teaspoons red pepper flake

2 teaspoon dried oregano

3/4 teaspoon cayenne pepper

1 pound ground turkey

2 cans kidney beans or chili beans

2 tablespoons tomato paste

1 28 oz. can diced tomatoes

1 28 oz. can fire roasted crushed tomatoes

3-4 cups chicken broth

Salt

Heat the oil over medium heat in a large Dutch oven. Add onions, red pepper, garlic, chili powder, cumin, red pepper flake, oregano and cayenne pepper. Season with salt and pepper. Cook, stirring occasionally until the vegetables have begun to soften, about 10 minutes. Increase heat to medium high. Add the ground turkey and begin to break it up into small pieces as it begins to brown - this will take about 5 minutes.

Add the beans, tomato paste, diced tomatoes, crushed tomatoes and chicken broth. Season once again with salt and pepper. Bring the pot to a boil and then reduce heat to low. Simmer for about an hour and a half, stirring occasionally. If you mixture gets too thick, add a little bit more water or chicken broth. Let cook until the chili has thickened. Season with additional spices if needed. Serve with a sprinkle of cheese and fresh cilantro.