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Hearty Turkey Chili Feeds the Crew

This isn't your average chili, mama—this is the kind that fills up hungry bellies and warms souls on busy weeknights! It's lighter than traditional beef chili but just as satisfying, and you can have it bubbling on the stove in under an hour. Bonus: it actually tastes even better the next day, so
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion diced
  • 1 red bell pepper diced
  • 4 cloves garlic minced
  • 3 cups cooked turkey chopped
  • 2 cans 15 oz each black beans, drained and rinsed
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 28 oz crushed tomatoes
  • 1 can 14.5 oz diced tomatoes with juice
  • 2 cups turkey or chicken broth
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 1/2 teaspoon cayenne pepper optional, for heat
  • Salt and pepper to taste
  • Shredded cheese sour cream, green onions, and tortilla chips for serving

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
  2. Add the onion and bell pepper, cooking until softened, about 5 minutes.
  3. Stir in the garlic and cook for another minute until fragrant.
  4. Add the chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Stir well to coat the vegetables with spices, cooking for 1 minute.
  5. Add the turkey, both types of beans, crushed tomatoes, diced tomatoes, and broth. Stir everything together.
  6. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally.
  7. Taste and adjust seasonings with salt and pepper as needed.
  8. Serve hot with your favorite toppings like shredded cheese, sour cream, sliced green onions, and crushed tortilla chips.