Simple Turkey Chili

Heat ¼ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high. Cook 2 medium onions, finely chopped, 1 medium red bell pepper, ribs and seeds removed, finely chopped, and 2 medium jalapeños, ribs and seeds removed, finely chopped, stirring often with a heatproof rubber spatula or wooden spoon, until very soft and deep golden and bottom of pot is starting to brown in spots, 10–15 minutes.

Add 8 garlic cloves, finely chopped, 3 Tbsp. tomato paste, 2 Tbsp. chili powder, 1 Tbsp. smoked paprika, 1 Tbsp. light brown sugar, 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, 1½ tsp. freshly ground pepper, 1½ tsp. dried oregano, 1½ tsp. ground coriander, and 1½ tsp. ground cumin and cook, stirring constantly, until tomato paste darkens in color and starts to stick to bottom of pot, about 4 minutes. (It’s okay if the bottom of the pot starts to darken slightly.) Add 1 lb. ground turkey and cook, breaking up turkey into smaller pieces and stirring often, until combined and turkey is no longer pink, 2–3 minutes.

Add two 15.5-oz. cans red kidney beans, rinsed, one 14.5-oz. can diced tomatoes, preferably fire-roasted, 2 cups low-sodium chicken broth, and 2 Tbsp. fresh lime juice. Reduce heat to medium-low and cook, stirring occasionally and mashing some of the beans, until flavors are melded and chili is thickened, 34–45 minutes. Taste and season with more salt if needed.

Divide chili among bowls and top with sliced avocado, sour cream, cilantro leaves with tender stems, sliced jalapeños, crushed tortilla chips, and/or lime wedges as desired. Do ahead: Chili (without toppings) can be made 3 days ahead. Let cool. Transfer to an airtight container; cover and chill.