Ingredients:

  • 1 lb lean ground turkey
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, fire-roasted
  • 1 can (6 oz) tomato paste
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup low-sodium chicken broth
  • 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

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the ground turkey, breaking it apart with your spoon until it is no longer pink and has developed a deep brown crust.
  2. Stir in the diced onion and red bell pepper, sautéing for 3–5 minutes until the onions are translucent. Stir in the minced garlic for the final 30 seconds until fragrant.
  3. Transfer the browned turkey mixture into the slow cooker. Stir in the diced tomatoes, tomato paste, drained kidney beans, black beans, chicken broth, and the entire spice blend. Stir well to ensure the tomato paste is fully incorporated.
  4. Cover and cook on Low for 7–8 hours or High for 3–4 hours. Once finished, stir the chili once more. If you prefer a thicker consistency, leave the lid off for the final 30 minutes of cooking.