This has evolved over probably 20 years. I started making chili when we were vegetarians (don’t ask) and gradually moved toward using ground turkey, and eventually added black beans and corn. In Texas, this wouldn’t be chili — but it would still be tasty.)
3 large red onions, sliced thin
3 bell peppers, preferably red, yellow and orange, sliced thin
8 ounces cremini mushrooms, sliced
Olive oil as needed
3 pounds of ground turkey
2 jalapeno chiles, minced
2 (28 ounce) cans Italian plum tomatoes2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons ground chipotle powder
1 (28 ounce) can black beans, drained
1 (16 ounce) bag frozen sweet corn
Heat large skillet and add olive oil.
Cook onions, bell peppers and mushrooms in skillet over medium heat, stirring occasionally, about 10 minutes, or until onion is translucent and peppers soften.
Meanwhile, brown ground turkey in a large skillet over medium heat for 5-10 minutes. Handle gently, breaking up and turning to brown all sides. (Ground turkey is much softer than ground beef.)
Crush tomatoes in large stockpot. Stir in cumin, coriander, chipotle powder, jalapenos, black beans and corn. Add onion-pepper-mushroom mix and browned ground turkey, bring to a boil over medium-high heat, then reduce to a simmer.
Cook at a gentle bubble over medium-low heat for at least 30 minutes; 60 minutes is better.
Serve in warmed bowls, with a dollop of sour cream. Push tortilla chips in around the edge, one pointed side down.