Ingredients:

  • 2 lbs lean ground turkey
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 2 medium carrots, diced
  • 28 oz crushed tomatoes
  • 15 oz kidney beans, drained and rinsed
  • 15 oz black beans, drained and rinsed
  • 1 cup low-sodium beef or vegetable broth
  • 2 tbsp tomato paste
  • 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 large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground turkey and spread in an even layer; let sit undisturbed for 3-4 minutes until a brown crust forms, then break it apart with a spoon.
  2. Add the diced onion, carrots, and bell pepper to the pot. Cook for 5-7 minutes until the onions are translucent and the carrots soften.
  3. Stir in the minced garlic, tomato paste, chili powder, cumin, paprika, and cayenne. Stir constantly for 60 seconds to bloom the spices until fragrant.
  4. Pour in the broth, scraping the bottom of the pot to release the browned bits. Stir in the crushed tomatoes, kidney beans, and black beans.
  5. Bring the chili to a gentle boil, then immediately reduce heat to low and simmer for the remaining time to thicken and allow flavors to meld.