To make the homemade chili seasoning, in a small bowl, whisk together chili powder, cumin, oregano, thyme, chipotle chili powder (if using), coriander, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
In a Dutch oven or stock pot, heat oil in over medium-high heat until shimmering. Add onions, bell pepper, and chili seasoning. Cook until the onions and peppers have softened, about 7 to 10 minutes.
Stir in garlic until fragrant, about 30 seconds. Add turkey and cook, breaking up the clumps with a spoon, until the turkey is no longer pink, about 5 minutes.
Stir in kidney beans, tomatoes, tomato puree, and bay leaf. Bring to a simmer, cover, and cook for 30 minutes. Remove lid and continue to simmer for 30 minutes longer.
Remove bay leaf and season to taste with salt and pepper. Serve with shredded cheese, sour cream, scallions, and diced avocado or your favorite toppings.
Chipotle chili powder: Chipotle chili powder is spicy! If you’re unsure, start with 1 teaspoon (or less) until the chili is fully cooked. Then, taste and add more at the end. You can also substitute ½ teaspoon cayenne pepper or omit it entirely.
Bell peppers: Or add or substitute carrots, celery, corn, or zucchini.
Kidney beans: 3 cups cooked beans can be substituted for the 1 can (that’s about 1 cup dried beans before cooking). You can use any type of canned or cooked bean instead of kidney.
Canned tomatoes: I love the flavor of fire-roasted tomatoes with green chiles, but you can substitute regular canned tomatoes and add 1 (4-ounce) can diced green chilies. Ro*tel tomatoes are good, too.
Yield: This recipe makes about 9 cups of Turkey Chili, enough for 6 hearty servings, 1 1/2 cups each.
Storage: Store leftovers covered in the refrigerator for up to 4 days.