Before starting, wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).Peel, then mince or grate garlic.

Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then turkey and onions. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.

Add garlic, chipotle sauce and Tex-Mex paste to the pot. Cook, stirring often, until fragrant, 1 min. Stir in beans with their liquid. Cook, scraping up any brown bits on the bottom of the pot, until combined, 30 sec.

Stir in peppers, crushed tomatoes and 3/4 cup water (dbl for 4 ppl). Season with pepper and 1/2 tsp salt (dbl for 4 ppl). Bring to a gentle boil. Once boiling, reduce heat to medium. Cook, stirring occasionally, until veggies are tender, 10-12 min. Meanwhile, roughly chop cilantro. Add corn to the pot halfway through cooking. Season with salt and pepper, to taste.

Divide chili between bowls. Sprinkle feta and cilantro over top.