Ingredients
Scale
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 4 garlic cloves, minced
- 2 pounds 93% lean ground turkey
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon fine salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 (28-ounce) can crushed tomatoes
- 1 (14.5-ounce) can diced tomatoes with juices
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 cup low-sodium chicken broth, plus more if needed
- 1 tablespoon fresh lime juice, plus more to taste
- Chopped cilantro for serving, optional
Instructions
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, red bell pepper, and green bell pepper and cook for 5 minutes, stirring occasionally, until the edges begin to soften. Add the garlic and cook for 30 seconds.
- Push the vegetables toward the edges of the pot. Add the ground turkey to the center and let it sit against the hot surface for about 1 minute before breaking it into crumbles. Cook for 6 to 8 minutes, stirring as needed, until no raw areas remain and the larger pieces reach 165°F.
- Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant and the tomato paste darkens slightly.
- Add the crushed tomatoes, diced tomatoes with their juices, black beans, kidney beans, and chicken broth. Scrape the bottom of the pot as you stir. Bring the mixture to a gentle boil.
- Reduce the heat to maintain a steady simmer. Cook uncovered for 20 to 25 minutes, stirring every few minutes, until the chili is thick and the flavors are blended. If it becomes too thick, add a small splash of broth or water.
- Remove the pot from the heat and stir in the lime juice. Taste and adjust salt, pepper, or lime. Divide into 6 servings and garnish with cilantro if desired.
Notes
- The nutrition estimate is based on 93% lean ground turkey, two drained and rinsed 15-ounce cans of beans, low-sodium broth, and six equal servings.
- Use a food thermometer for ground turkey; poultry should reach 165°F.
- For a milder chili, use mild chili powder and do not add cayenne or jalapeño. For more heat, add cayenne or minced jalapeño separately.
- Refrigerate cooked chili within 2 hours and use most refrigerated leftovers within 3 to 4 days. Reheat leftovers to 165°F.
- Optional toppings such as cheese, Greek yogurt, avocado, or tortilla chips are not included in the nutrition estimate.
- If gluten matters, choose chicken broth, canned tomatoes, beans, and spice blends that are labeled gluten free and avoid cross-contact during preparation.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free