Scale
Ingredients
- 2 teaspoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 medium red bell pepper, chopped
- 1 pound ground turkey
- 4 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt, plus more to taste
- 1 tablespoon tomato paste
- 1 28-ounce can diced tomatoes
- 1–1/4 cups low-sodium chicken broth
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce can pinto beans, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- To serve: grated cheese, sour cream, chopped onions, chopped cilantro, avocado, tortilla chips
Instructions
- In a large pot, heat the oil over medium heat. Add the onion, garlic and bell pepper, and saute, stirring frequently, until the vegetables begin to soften slightly and pick up color, about 10 minutes.
- Add the ground turkey and brown, using a wooden spoon to break the meat into crumbles. Stir in the chili powder, cumin, oregano, paprika, cayenne pepper, salt and tomato paste.
- Add the diced tomatoes, chicken broth and beans. Bring to a boil, then reduce the heat and simmer for 45-60 minutes, until the chili thickens and the flavors come together. Taste and adjust seasonings and salt as necessary. Garnish with whatever you’d like.
Nutrition
- Serving Size: 4