Turkey chili with kidney beans and cheesy quesadillas

• Peel and coarsely chop the onion.
• Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.

In a large sauce pot over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the chili spice blend and cook until fragrant, about 30 seconds.

Add the turkey, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 2 to 3 minutes. Add the tomatoes and ¾ cup [1½ cups] beer (from your pantry) or water and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the tomatoes have softened and the turkey is cooked through, 3 to 5 minutes.

While the chili is cooking, prepare the quesadillas.

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches, place 4 [8] tortillas in the pan and sprinkle with the Mexican cheese blend, dividing evenly. Top each with another tortilla and cook, turning once, until the tortillas are crisp and the cheese is melted, 2 to 4 minutes. Transfer the quesadillas to a cutting board, season with salt, and cut into quarters. Meanwhile, prepare the remaining ingredients.

• Rinse the kidney beans. Measure 1 cup [2 cups]; save the rest for another use.
• Coarsely chop the cilantro for garnish.

To the pot with the chili, stir in the beans and cook until heated through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Transfer the chili to individual bowls and garnish with the cilantro. Serve the quesadillas on the side.