Three different kinds of chiles — ancho, pasilla, and chipotle — add depth of flavor and subtle heat to this perennial crowd-pleaser. Everyone has a favorite chili recipe, but this version, with its blend of spices, vegetables, and stock, is so rich and complex that it is outstanding.

The chili can be also made with beef, but ground turkey is a lower-calorie, lower-fat option, and the chili is so flavorful that no one will know the difference. We like a combination of light and dark turkey, but the recipe will work with either cut.

The quantities specified here result in a mildly spicy chili. If you like yours south-of-the-border hot, add more chipotles and cayenne pepper.

Serve bowls of steaming hot chili with grated Cheddar or Monterey Jack cheese, and garnish each serving with dollops of sour cream.

This chili freezes well; defrost it overnight in the refrigerator before reheating.

Steps

1. Heat the oil in a large stockpot or Dutch oven over medium heat. Add the onions and bell pepper and cook, stirring frequently, until the vegetables soften, 10 to 15 minutes.
2. Meanwhile, combine the chile powders, cumin, coriander, sugar, thyme, oregano, and cayenne pepper in a small bowl.
3. When the vegetables are soft, add the herb/spice mixture and the garlic, and stir constantly until the mixture is hot and fragrant, about 3 minutes. Add the ground turkey and cook, breaking up the meat, until the meat is browned, about 10 minutes.
4. Add the broth, diced tomatoes, tomato sauce, tomato paste, chipotle peppers, pinto beans, and vinegar. Stir to blend, and simmer the chili over medium-low heat, stirring occasionally, until it is cooked through and has begun to thicken, 30 to 45 minutes.
5. Remove the pot from the heat, and stir in the lime juice and salt to taste. Serve hot.