We tried this NYT recipe: https://cooking.nytimes.com/recipes/7985-turkey-chili?smid=ck-recipe-iOS-share In lieu of a bell pepper, we added 2 small-medium Korean sweet potatoes (skin on, diced). After sauteeing the minced turkey (which we reduced to 1 lb 10 oz), we set the turkey aside and then sauteed the diced sweet potato for about 5 mins before adding the onion, garlic, celery, and jalapeño mixture. At the end of cooking, we found the chili flavor lacking depth. We added 2 tsp Better Than Bouillon beef concentrate (mixed into the pot, no additional liquid) and 2 Tbsp barrel-aged red wine vinegar. (Nov. 2021)
Cooking Adventures 