Weeknight Turkey Chili

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 4 cloves garlic, minced
• 1.5 lb ground turkey (93% lean)
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp tomato paste
• 1 can (28 oz) fire-roasted diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1.5 cups low-sodium chicken broth
• 1 tsp salt
• 0.5 tsp black pepper

Instructions

1. Heat the olive oil in a large heavy pot over medium-high until it shimmers, about 1 minute. Add the onion and bell pepper and cook, stirring, until softened and the edges start to brown, 5 to 6 minutes. Stir in the garlic and cook just until fragrant, about 30 seconds.
2. Add the ground turkey and break it into small crumbles with a wooden spoon. Cook until no pink remains and the bottom of the pot picks up some browned bits, 7 to 8 minutes.
3. Sprinkle in the chili powder, cumin, and smoked paprika and stir for 1 minute until the spices smell toasty. Add the tomato paste and cook, stirring, 1 minute more so it darkens slightly and loses its raw edge.
4. Pour in the fire-roasted tomatoes, kidney beans, black beans, and chicken broth. Scrape the bottom of the pot to release the browned bits, then stir in the salt and pepper.
5. Bring to a gentle boil, then reduce the heat to low and simmer uncovered, stirring occasionally, until the chili thickens enough to coat the back of a spoon, 25 to 30 minutes.
6. Taste and adjust salt. Ladle into bowls; it will be glossy and slightly thick. Top as you like with cheese, sour cream, or sliced scallions.

Nutrition (per serving)

Calories

360

Protein

32 g

Fat

12 g

Carbs

30 g