Beth's Turkey Chili's take on Smoky Turkey Chili

1. Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the diced onion and a pinch of salt. Cook for 5–6 minutes, stirring occasionally, until softened and beginning to turn golden.

2. Add the minced garlic, sliced red chilli, and green chilli. Cook for 2 minutes, stirring frequently, until the garlic is fragrant and the chillies have softened slightly. The fresh chillies will release moisture here, so let that cook off before moving on.

3. Add the ground turkey, breaking it up with a spoon. Cook for 6–8 minutes, stirring frequently, until browned all over with no pink remaining.

4. Stir in the smoked paprika, cumin, Mexican oregano, and tomato paste. Cook for 2 minutes, stirring constantly, to toast the spices and caramelise the paste. Mexican oregano is more citrusy and floral than Mediterranean oregano — toasting it briefly in the fat here wakes up its flavour without making it bitter.

5. Pour in the chopped tomatoes and stock. The tomato quantity has been reduced to one tin (down from two) to keep the chili thick and balanced rather than overly saucy — the fresh chillies and reduced stock compensate with flavour rather than volume. Add the Worcestershire sauce, hot sauce, and sugar. Stir everything together and bring to a gentle boil.

6. Add the drained black beans, reduce the heat to low, and simmer uncovered for 25–30 minutes, stirring occasionally, until the chili has thickened to a rich, scoopable consistency. Black beans are softer and creamier than kidney beans and will break down slightly at the edges as they simmer, helping to naturally thicken the chili — this is a good thing.

7. Taste and adjust seasoning with salt, black pepper, and more hot sauce if needed. Serve with rice, warm tortillas, or tortilla chips, topped with soured cream, fresh coriander, or sliced avocado if you like.