Don’t let the list of ingredients deter you from making this tasty chili. It comes together in about 30 minutes. One way to improve efficiency is to get all your ingredients out and ready for cooking. This practice is called mise en place, a French cooking term for everything in its place.


4-6 servings


1 tablespoon extra-virgin olive oil
1 cup finely chopped celery
1 cup finely chopped carrots
½ green finely chopped bell pepper
1 cup finely chopped red onion
2 tablespoons tomato paste
3 large garlic cloves, minced
1 pound ground turkey
1 tablespoon mild chili powder
1 teaspoon ground cumin
2 teaspoons dried oregano
½ teaspoon Kosher or sea salt
¼ teaspoon black pepper
1 can (15-ounce) diced tomatoes (try fire-roasted)
1 can (15-ounce) red kidney beans, rinsed and drained
1 can (15-ounce) Cannellini or white Navy beans, rinsed and drained
1 cup chicken or vegetable broth


1. In a large pot, heat the olive oil over medium heat. Add celery, carrot, bell pepper, and onion. Cook until soft, stirring occasionally. If vegetables start to brown, turn the heat down a bit.

2. Add tomato paste, and cook 2 minutes while stirring. Add garlic, and cook 1 minute.

3. Add turkey to the pot. Break turkey up with the back of a wooden spoon or spatula while it cooks. Cook until turkey is no longer pink. Add chili powder, cumin, oregano, salt, and pepper. Cook 2 minutes, allowing spices to release their flavors. Stir once or twice.

4. Add the tomatoes, beans, and broth. Cover and heat until chili is hot and bubbly.

Note: Chili powder is usually a blend of Ancho chile pepper, cumin, garlic, and Mexican oregano. Some blends add red pepper for heat or ground chipotle for heat and a smoky flavor.