This hearty pot of chili starts with ground turkey browned until deeply savory, then built up with a smoky, well-spiced blend of chili powder, cumin, smoked paprika, and oregano that coats every bite. Tomato paste, crushed tomatoes, and diced tomatoes simmer down into a thick, rich base, while kidney beans add heartiness and chicken broth rounds everything out into a spoon-coating, deeply flavorful bowl. Sautéed onion, bell pepper, and garlic give the base real depth before the meat and spices even go in, and a long simmer lets all those flavors meld into something that tastes like it's been on the stove all day. Scallions add a fresh, sharp finish on top for a bit of crunch and color against the deep red chili. It's an easy one-pot dinner that comes together in under an hour and reheats beautifully for leftovers all week. This one fits neatly into a dairy free rotation, no complicated planning required.
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Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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