by Two Healthy Kitchens
Spiciness: In the post, we mentioned a number of options for making this chili even more mild or amping up the heat. To make it milder, you can reduce the amounts of jalapeño pepper, chili powder and chipotle chile pepper, and to make it hotter, you can use more of those ingredients, leave the seeds and membranes in the jalapeño, select hot Italian turkey sausage instead of mild, use original (spicier) Ro-Tel instead of mild, and even sub in canned chipotle peppers in adobo sauce instead of the tiny bit of powdered chipotle chile pepper we use here.
Sambar Powder: If you're able to find sambar powder and would like to use it in this turkey chili, try using 2 teaspoons in place of the coriander, cumin and cinnamon. At the end of cooking, taste the chili and adjust slightly if you'd like to bring out any of those flavors more, either by adding a little more sambar powder, or a pinch of the individual spices.
Make-ahead tips: As we mentioned in the post, you can measure out the spices (curry powder through chipotle chile pepper) ahead of time. You can also chop the vegetables earlier in the day or even the night before, and store them, covered, in the refrigerator. In addition, this chili reheats beautifully, and like most chili recipes, its flavors are just as good if not even better after a day or two. So, you can also make the chili completely ahead, gently reheating before serving.