If you think of turkey chili as less robust than the beefy original, think again. Our version starts with an ancho-tomato purée made with canned fire-roasted tomatoes or deep flavor.
Assemble ingredients: Ancho chiles (dried poblano peppers) and canned fire-roasted tomatoes add smokiness, while cinnamon, oregano, and cumin bring spice and warmth. Onion, garlic, chicken broth, salt, pepper, and oil also contribute to the flavor base.
Make flavor base: Remove stems and seeds from chiles; tear into large pieces. Transfer to a blender. Blend with tomatoes, onion, garlic, 1/2 cup broth, cinnamon, oregano, cumin, and 2 tablespoons oil. Generously season with salt and pepper. Puree until smooth, about 1 minute. Transfer mixture to a saucepan; simmer over medium, stirring occasionally, until thick and slightly darkened, about 20 minutes.
Cook turkey: Heat remaining 2 tablespoons oil in a large pot over medium-high. Add ground turkey; season with salt. Cook through, breaking meat up, about 5 minutes.
Simmer chili: Stir in tomato mixture, smoked turkey, beans, and remaining 1 cup broth. Simmer until slightly thickened, about 5 minutes. Season with salt and pepper. Serve, topped with sour cream and cilantro.
This recipe can be made up to three days ahead -- in fact, it gets better the longer it sits. Make sure to buy the precooked variety of smoked turkey for this recipe, which requires only brief simmering to heat through.