Ingredients:

  • 1 lb (450g) ground turkey (93% lean)
  • 1 tbsp (15ml) olive oil
  • 1 medium (110g) yellow onion, diced
  • 3 cloves (9g) garlic, minced
  • 1 bell pepper (120g), diced
  • 2 tbsp (16g) chili powder
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (1g) cayenne pepper
  • 1 can (28 oz / 794g) crushed tomatoes
  • 1 can (15 oz / 425g) diced tomatoes with green chilies
  • 1 cup (240ml) low-sodium beef or turkey broth
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 can (15 oz / 425g) kidney beans, drained and rinsed
  • 1 tsp (5g) salt
  • 1/2 tsp (3g) black pepper

Instructions:

  1. Heat olive oil over medium-high heat. Add ground turkey, breaking it apart with a spoon, and cook until deeply browned and no longer pink. Add diced onions and bell peppers, sautéing until the onions are translucent and soft.
  2. Stir in minced garlic and all dry spices (chili powder, cumin, paprika, and cayenne). Toast the spices with the meat for approximately 60 seconds until fragrant.
  3. Pour in crushed tomatoes, diced tomatoes, and broth. Stir well, scraping the bottom of the pot to incorporate caramelized bits. Bring to a gentle bubble, then reduce heat to low.
  4. Stir in the drained black beans and kidney beans. Simmer uncovered for 15–20 minutes until the liquid reduces and the chili reaches a thick consistency.