Description
Cozy up with this protein-packed turkey chili that brings all the flavor without the guilt. Perfect for meal prep or feeding a hungry crowd on game day!
Ingredients
Scale
- 2 pounds lean ground turkey
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- 2 cans (15oz each) kidney beans, drained and rinsed
- 1 can (15oz) black beans, drained and rinsed
- 1 can (28oz) crushed tomatoes
- 1 can (14.5oz) fire-roasted diced tomatoes
- 2 cups low-sodium chicken broth
- 1 tablespoon brown sugar (optional)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add diced onions and cook for 4-5 minutes until translucent.
- Add bell peppers and cook for another 3-4 minutes until vegetables begin to soften.
- Add minced garlic and sauté for 30-60 seconds until fragrant.
- Stir in chili powder, cumin, oregano, and cayenne pepper. Cook for 1 minute to toast the spices.
- Add ground turkey, breaking it into chunks. Season with salt and pepper. Cook 6-8 minutes until no longer pink and lightly browned.
- Pour in crushed tomatoes, diced tomatoes, and chicken broth. Add all beans and brown sugar if using.
- Bring to a gentle boil, then reduce heat to maintain a low simmer.
- Simmer uncovered for 45-60 minutes, stirring occasionally, until chili thickens to desired consistency.
- Taste and adjust seasonings as needed before serving.
- Serve hot with your favorite toppings like cheese, sour cream, avocado, or cilantro.