By Brigit Binns
Brown the vegetables and turkey
In a Dutch oven over medium-high heat, warm the oil. Add the chiles and onion and sauté until softened, about 4 minutes. Add the turkey and cook, stirring to break up any clumps, until the meat begins to brown, 7–8 minutes.
Finish the chili
Add the garlic and chili powder, season with salt a