My favorite turkey chili

Make this on Saturday so it can mellow overnight, then reheat it, and fill these simple, practical bowls from Williams-Sonoma at game time with this hearty dish.

Turkey Chili
Serves 6

2 tablespoons vegetable oil
1 large red onion, finely chopped
1 each green and red bell peppers, cored, seeded, and coarsely chopped
1 poblano or other mild chili pepper, cored, seeded, and chopped
1 teaspoon salt, or to taste
1 clove garlic, finely chopped
1 pound ground white-meat turkey
1 pound ground dark-meat turkey
12 ounces turkey kielbasa (or another turkey sausage), cut into 1/2-inch pieces
1 teaspoon dried oregano
1 can (15 ounces) whole peeled tomatoes, with their juices, crushed in a bowl
3 cups chicken stock
Black pepper, to taste
4 scallions, trimmed and thinly sliced (for garnish)

1. In a large, heavy-based casserole, heat the oil. Add the onion, green and red bell peppers, chili pepper, and salt. Cook over medium heat, stirring often, for 15 minutes or until the vegetables soften. Add the garlic and cook, stirring, for 30 seconds.
2. Add the white- and dark-meat turkey and cook over medium heat, stirring constantly, until the meat breaks up and no longer looks raw.
3. Stir in the sausage, oregano, tomatoes, and stock. Bring to a boil and turn the heat to medium-low. Cover the pot and simmer the mixture for 30 minutes. Taste for seasoning, and add black pepper if you like. Sprinkle with the scallions and ladle into bowls. Sheryl Julian