Ingredients:

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

Instructions:

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground turkey, breaking it apart with a spatula, and cook until the meat is no longer pink and has developed browned, mahogany-colored edges.
  2. Lower the heat to medium. Stir in the diced onion and red bell pepper, sautéing for 5 minutes until the onions are translucent.
  3. Add the minced garlic, tomato paste, chili powder, cumin, and smoked paprika. Stir constantly for 2 minutes until the spices are fragrant and the tomato paste turns a deeper brick red.
  4. Pour in the crushed tomatoes, drained kidney beans, and broth. Stir well to combine and bring the mixture to a gentle boil.
  5. Reduce heat to low and simmer uncovered for 20–25 minutes until the chili reaches a thick, velvety consistency.