Ingredients:

  • 1.5 lbs lean ground turkey (93% lean)
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 cups 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. Cook without stirring too often until the meat is no longer pink and has developed a mahogany-colored sear. Remove the meat from the pot and set aside.
  2. Reduce heat to medium. In the same pot, add the diced onion and red bell pepper. Sauté for 5–7 minutes until the onions are translucent and the peppers have softened. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Stir in the tomato paste, chili powder, cumin, smoked paprika, and cayenne. Stir constantly for 2 minutes to bloom the spices until the mixture darkens and smells toasted.
  4. Return the browned turkey to the pot. Pour in the crushed tomatoes, chicken broth, kidney beans, and black beans. Stir well to combine.
  5. Bring the chili to a gentle boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally, until the desired consistency is reached.