turkey chili

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 pound ground turkey
• 1 bell pepper (any color), chopped
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup turkey broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Toppings: shredded cheddar cheese, sour cream, chopped cilantro, sliced avocado

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic and cook for 1 minute more.
4. Add ground turkey and cook, breaking it up with a spoon, until browned.
5. Stir in bell pepper and cook for 3-5 minutes, until slightly softened.
6. Pour in crushed tomatoes and turkey broth. Bring to a simmer.
7. Add kidney beans, black beans, chili powder, cumin, smoked paprika, and cayenne pepper (if using).
8. Season with salt and pepper to taste.
9. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the better the flavor will be.
10. Serve hot with your favorite toppings.

Notes

• For a richer flavor, use bone-in turkey thighs instead of ground turkey and simmer for a longer time, shredding the meat before serving.
• If you like a thicker chili, mash some of the beans with the back of a spoon.
• To make this chili in a slow cooker, combine all ingredients and cook on low for 6-8 hours or on high for 3-4 hours.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.