Ground turkey simmers low and slow with a deeply spiced blend of chili powder, cumin, smoked paprika, and oregano, building layers of warmth with a touch of cayenne for heat. Crushed and diced tomatoes, tomato paste, and rich chicken broth create a thick, spoon-coating base, while two cans of kidney beans add heartiness and body to every bowl. Softened onion and bell pepper bring sweetness underneath all that smoky spice, and the whole pot simmers until the flavors deepen and meld together. Ladled hot with sour cream, shredded cheddar, and sliced scallions on top, it's the kind of cozy, one-pot dinner that tastes even better the next day. This chili is a great fit for a gluten free table, no fuss required, just a big bowl of comfort food done right.
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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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