Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1.5 pounds ground turkey
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup chicken broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, green onions, avocado
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Add ground turkey to the pot and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- Stir in chopped bell peppers, crushed tomatoes, tomato sauce, kidney beans, black beans, chicken broth, chili powder, cumin, smoked paprika, and cayenne pepper. Season with salt and pepper to taste.
- Bring mixture to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes. Serve hot with your favorite toppings.
Notes
- Spice it Up: Adjust the chili powder and cayenne pepper for desired heat level.
- Add More Veggies: Consider adding corn, zucchini, or carrots for extra nutrition.
- Slow Cooker Option: Combine all ingredients in a slow cooker and cook on low for 6-8 hours.
- Storage: Turkey chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low-Carb, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 75mg