Lean ground turkey simmered with beans, tomatoes, and aromatic spices for a lighter take on classic comfort food.
# What You'll Need:
→ Meats
01 - 1 lb lean ground turkey
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño, seeded and finely chopped
→ Beans & Tomatoes
06 - 1 can (15 oz) black beans, drained and rinsed
07 - 1 can (15 oz) kidney beans, drained and rinsed
08 - 2 cans (14.5 oz each) diced tomatoes with juices
09 - 1 can (6 oz) tomato paste
→ Liquids
10 - 1 cup low-sodium chicken broth or water
→ Spices & Seasonings
11 - 2 tbsp chili powder
12 - 1 tsp ground cumin
13 - 1 tsp smoked paprika
14 - 1/2 tsp dried oregano
15 - 1/4 tsp cayenne pepper
16 - 1 1/2 tsp salt
17 - 1/2 tsp ground black pepper
# Steps:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and red bell pepper; sauté for 4–5 minutes until softened and translucent.
02 - Stir in minced garlic and chopped jalapeño; cook for 1 minute until fragrant, being careful not to burn the garlic.
03 - Add lean ground turkey to the pot. Cook while breaking apart with a wooden spoon until browned and cooked through, approximately 5–7 minutes.
04 - Sprinkle chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper over the turkey mixture. Stir thoroughly to evenly coat all ingredients.
05 - Add tomato paste and stir constantly for 1 minute to deepen the flavor and caramelize slightly.
06 - Pour in diced tomatoes with their juices, drained black beans, kidney beans, and chicken broth. Stir until fully combined.
07 - Bring mixture to a simmer, then reduce heat to low. Cover partially and cook for 30 minutes, stirring occasionally to prevent sticking.
08 - Taste chili and adjust seasoning with additional salt or pepper if desired. Serve hot with optional toppings such as cilantro, green onions, cheese, sour cream, or lime wedges.
