1 to 3 teaspoons ground chile powder (see Note) to taste
1 teaspoon dried oregano
1 teaspoon ground cumin
1 pound ground turkey
15 ounce can black or small red beans drained and rinsed
15 ounce can diced tomatoes
1 lime
Equipment
large skillet
spatula
Directions
Heat a large skillet — ideally 11 to 12 inches in diameter — over medium high heat. Once hot, add the oil and let it warm up.
Once the oil is hot, add the onion and cook until somewhat softened, about 4 minutes.
Add the garlic, salt, your first teaspoon chile powder (and more to taste), oregano, and cumin and cook for 1 to 2 minutes more.
Add turkey and use your spatula to break it up and work the onion mixture through it. Cook until lightly browned at edges and no pink remains, about 5 minutes.
Add beans and tomatoes and refill empty tomato can with water, setting it aside. Bring chili mixture to a simmer and cook for 25 to 30 minutes, stirring regularly. Add reserved can of water, 1/3 at a time, if mixture looks dry.
Taste for salt and spice and adjust as needed. With a mild chile powder, I’ll add up to 2 teaspoons more, and did so here.
If you can, let chili rest 5 minutes off heat before serving; I find that the texture sets up nicely. Finish with the juice of half the lime, and any fixings you like.