One pot is all you need to fill your kitchen with the siren song of this hearty chili's aromas. This ground turkey may be lean, but it's plenty mean when it comes to giving this chili some stick-to-your-ribs gusto and bold flavors to satisfy the biggest cravings. Santa Fe spice blend adds earthy piquancy with a combination of chiles, cumin, and garlic. Cheddar and sour cream top it off for a chili that comes correct.
Halve and peel onion. Cut halves into ¼" dice. Drain and rinse kidney beans.
Brown the Meat
Heat 1 tsp. olive oil in a medium pot over medium heat. Add ground turkey to hot pot and cook, breaking up meat, until no pink remains, 8-10 minutes.
Sauté the Onion
To pot containing browned turkey, add onion (reserve a bit for garnish) and seasoning blend (to taste). Cook, stirring constantly, until onions are translucent, 1-2 minutes.
Finish the Chili
Add kidney beans, crushed tomatoes, tomato sauce, and ¼ cup water to pot and bring to a boil. Reduce heat to simmer, cover, and cook, stirring occasionally, 10-12 minutes. Season with ½ tsp. salt and a pinch of pepper. If time allows, simmering an additional 20 minutes will further develop flavor and improve taste.
Plate the Dish
Place a serving of chili in a bowl. Garnish with sour cream, shredded cheddar, and remaining onion (to taste).