Ingredients:

  • 1 lb lean ground turkey
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp cinnamon
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup low-sodium chicken broth

Instructions:

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground turkey, breaking it up with a spoon, and cook until deeply browned and no longer pink (about 7–10 minutes).
  2. Add the diced onion to the pot and cook until translucent, then stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Lower the heat to medium. Sprinkle the chili powder, cumin, smoked paprika, salt, pepper, and cinnamon directly onto the meat and onions. Stir constantly for 1–2 minutes until spices are toasted.
  4. Pour in the fire-roasted tomatoes, tomato sauce, chicken broth, and both types of beans. Stir well, scraping up the browned bits from the bottom of the pot.
  5. Bring the mixture to a gentle boil, then reduce heat to low. Simmer uncovered for 20 minutes until the liquid reduces and the chili reaches a thick consistency.