Spicey Turkey Chili

Ingredients:
3 tablespoons vegetable oil, divided
1 1/2 pounds ground turkey
1 (1 ounce) package taco seasoning mix
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon chili pepper flakes
2 tablespoons tomato paste
1 (14.5 ounce) can beef broth
1 (7 ounce) can salsa
1 (14.5 ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree
1 (7 ounce) can chopped green chile peppers
1 medium onion, finely chopped
1 green bell pepper, diced
3 medium zucchini, halved lengthwise and sliced
1 bunch green onions, chopped
1 cup sour cream
1 cup shredded Cheddar cheese

Directions:

• Heat 1 tablespoon of oil in a large stock pot over medium-high heat.
• Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible.
• Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings.
• Continue cooking, reducing heat if necessary, until turkey is well browned.
• Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes.
• Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes.
• Adjust the thickness at any time you feel necessary by adding water.
• While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat.
• Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
• In the same skillet, heat the remaining tablespoon of oil over medium-high heat.
• Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.
• Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.