1(15.25 ounce)can corn, drained (or sub with a can of drained and rinsed pinto beans or kidney beans)
Optional, for serving: cornbread; corn chips; cheese; sour cream; sliced green onions/chives; cilantro; avocado; diced red onion
Instructions
Heat olive oil in a large Dutch oven over medium-high heat. When the oil shimmers, add the turkey, sausage, onion, and garlic. Cook, stirring regularly and breaking up the meat, until the turkey is no longer pink. Drain off the excess fat and return the turkey mixture to the pot.
Add the tomato paste, whole tomatoes and their juices, chicken broth, chili powder, brown sugar, cumin, salt, bay leaf, oregano, and cayenne. Bring to a boil, then reduce the heat to low. Cover the pot and simmer the chili over very low heat for about 1 hour, stirring occasionally. Break up the big tomatoes with a wooden spoon or fork as you stir.
Add the corn (or beans) and simmer the mixture for 10-15 minutes longer. Thin the chili with extra chicken broth, if necessary. Discard the bay leaf. Ladle into individual serving bowls and garnish with desired toppings.
Notes
Don’t omit the sugar. It might seem odd, but the sugar helps balance the acidity of the tomatoes in the chili, creating a richer, multi-dimensional tomato flavor. It doesn’t make the chili taste too sweet. Start with 1 teaspoon, and if you like an even sweeter taste, increase the amount to 2 teaspoons or up to 1 tablespoon.
Adjust the heat. The cayenne gives this turkey chili a spicy kick. If you prefer a less-spicy chili, omit this ingredient (it will still have plenty of zesty flavor from the chili powder). If you like a spicier chili, add a bit more cayenne.
Simmer the chili with the pot covered to trap the moisture. If you prefer a thicker consistency, you can remove the lid towards the end of the cooking time.
If the chili looks too thick, stir in crushed tomatoes, tomato sauce, beer, or additional broth to thin.
Stir the pot occasionally as the chili simmers to prevent the bottom from scorching.
If you have the time, prepare this chili at least one day in advance. The flavors will come together and the chili will taste even better on day 2!