Description
A hearty, protein-packed chili made with lean ground turkey, beans, and bold spices — perfect for cozy weeknights and healthy meal prep.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
3 cloves garlic, minced
1 pound (450 g) lean ground turkey
2 tablespoons tomato paste
1 can (14.5 ounces / 411 g) diced tomatoes
1 can (15 ounces / 425 g) tomato sauce
1 can (15 ounces / 425 g) kidney beans, drained and rinsed
1 can (15 ounces / 425 g) black beans, drained and rinsed
1 cup (240 ml) low-sodium chicken broth
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon ground oregano
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper (optional)
Instructions
Heat olive oil in a large pot over medium heat. Add onion and cook 3–4 minutes. Add bell peppers and cook 3 minutes more. Stir in garlic and cook 30 seconds.
Add ground turkey and cook 6–8 minutes until browned.
Stir in tomato paste and cook 1–2 minutes. Add chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne.
Pour in diced tomatoes, tomato sauce, beans, and chicken broth. Stir well.
Bring to a gentle boil, reduce heat, and simmer partially covered for 25–30 minutes.
Adjust seasoning and serve warm.
Notes
For thicker chili, simmer uncovered for the final 10 minutes.
Store in the refrigerator up to 4 days or freeze up to 3 months.
Adjust spice level according to preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes