Terrific Turkey Chili

With the fall weather approaching here in TN it only felt right to make a comforting dish of chili. This was my first time making any sort of chili and I think it turned out great - it was delicious! (from allrecipes.com)

INGREDIENTS

* 3 tbsps vegetable oil, divided
* 1.5 lbs ground turkey
* 1 (1 oz) package taco seasoning mix
* 1 teaspoon ground coriander
* 1 teaspoon dried oregano
* 1 teaspoon chili pepper flakes
* 2 tablespoons tomato paste
* 1 (14.5 oz) can beef broth
* 1 (7 oz) can salsa
* 1 (14.5 oz) can crushed tomatoes, or coarsely chopped tomatoes packed in puree (I omitted completely)
* 1 (7 oz) can chopped green chile peppers
* 1 medium onion, finely chopped
* 1 green bell pepper, diced
* 3 medium zucchini, halved lengthwise and sliced (I omitted)
* 1 bunch green onions, chopped (I forgot to buy, oops)
* 1 cup sour cream (I used fat free)
* 1 cup shredded cheddar cheese

* ADDED: a little bit of chili powder and a little bit of cayenne pepper

DIRECTIONS

1. Heat 1 tbsp 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.

2. 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.
3. 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.

4. 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.
5. Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.