Ingredients:

  • 1 lb ground turkey (93% lean)
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup low-sodium turkey or beef broth
  • 2 tbsp tomato paste
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp cayenne pepper

Instructions:

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until it reaches a deep brown color.
  2. Add the diced onion and bell pepper to the pot. Sauté for 5 minutes until the onions are translucent and the peppers have softened.
  3. Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a dark brick red and smells fragrant.
  4. Sprinkle the chili powder, cumin, smoked paprika, salt, pepper, and cayenne over the meat mixture. Stir for 1 minute to toast the spices.
  5. Pour in the fire-roasted tomatoes with their juices and the broth. Stir well, scraping the bottom of the pot to incorporate all caramelized bits.
  6. Fold in the drained kidney beans and black beans.
  7. Bring the chili to a gentle boil, then reduce heat and simmer to allow the sauce to reduce and thicken.