This recipe, adapted from High Flavor Low Labor by J.M. Hirsch, is a great way to revive that same old boring turkey chili you've been making year in and year out. Lemongrass and coconut milk work together to create a bright flavor and silky texture, and the spices add interesting complexity. Look for lemongrass in the produce section of your supermarket. It is a long, grassy stalk about the diameter of a finger. Use it as you would a bay leaf to add flavor during cooking and remove it before serving. If you can't find it, adding the zest of one lemon is a decent substitute.