Crushed plum (Roma) tomatoes, 1can (14½oz/455g) with juice
Kidney or pinto beans, 2cans (14½oz/455g), drained and rinsed
Chicken broth, 1cup (8fl oz/250ml)
Sour cream, ½cup (4oz/125g)
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 and pepper, and cook, stirring frequently, for 1 minute. Add the tomatoes, beans, and broth. Bring to a simmer, reduce the heat to medium-low, and cook, uncovered, until thickened, about 10 minutes. Season to taste with salt and pepper. Ladle the chili into bowls, garnish with the sour cream, and serve.