Ingredients:

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

Instructions:

  1. Heat the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Add the ground turkey, breaking it apart with a spatula, and cook until the meat develops deep brown edges and no pink remains.
  2. Lower the heat to medium. Stir in the diced onion and red bell pepper, cooking until the onions are translucent and aromatic.
  3. Add the minced garlic, chili powder, cumin, and smoked paprika. Stir constantly for 60 seconds until the spices smell fragrant and toast slightly.
  4. Pour in the diced tomatoes with juices, drained beans, chicken broth, and Worcestershire sauce. Stir well to combine.
  5. Bring the mixture to a gentle boil, then reduce heat to low. Simmer uncovered for 20 minutes, stirring occasionally, until the liquid reduces and the chili becomes thick and glossy.
  6. Stir in lime juice, salt, and pepper just before removing from heat.