Ingredients:

  • 1 tablespoon olive oil (15ml)
  • 1 large onion, chopped (approx. 200g)
  • 2 cloves garlic, minced
  • 1 bell pepper (any color), chopped (approx. 150g)
  • 1 pound ground turkey (450g), 93% lean or leaner
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 (15 ounce) can kidney beans, rinsed and drained (425g)
  • 1 (15 ounce) can black beans, rinsed and drained (425g)
  • 1 cup chicken broth (240ml), low sodium
  • 1 tablespoon tomato paste
  • 1 teaspoon brown sugar (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and bell pepper and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  2. Add ground turkey to the pot and break it up with a spoon. Cook until browned, about 5-7 minutes, draining off any excess grease. Season with salt and pepper.
  3. Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to bloom the spices.
  4. Add diced tomatoes (undrained), kidney beans, black beans, chicken broth, and tomato paste to the pot. Stir to combine.
  5. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, or up to an hour, stirring occasionally.
  6. Taste and adjust seasoning as needed. Add brown sugar (if using) to balance acidity.
  7. Ladle chili into bowls and garnish as desired with shredded cheese, sour cream, green onions, avocado, and tortilla chips.