# What You'll Need:
→ Meats
01 - 1 pound lean ground turkey
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño, seeded and finely chopped
→ Beans & Tomatoes
06 - 1 can (15 ounce) black beans, drained and rinsed
07 - 1 can (15 ounce) kidney beans, drained and rinsed
08 - 2 cans (14.5 ounce each) diced tomatoes with juices
09 - 1 can (6 ounce) tomato paste
→ Liquids
10 - 1 cup low-sodium chicken broth or water
→ Spices & Seasonings
11 - 2 tablespoons chili powder
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/4 teaspoon cayenne pepper
16 - 1 1/2 teaspoons salt
17 - 1/2 teaspoon ground black pepper
# How to Make It:
01 - Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add diced onion and red bell pepper; sauté for 4-5 minutes until softened and fragrant.
02 - Stir in minced garlic and chopped jalapeño; cook for 1 minute until aromatic, being careful not to burn the garlic.
03 - Add ground turkey to the pot, breaking it apart with a wooden spoon. Cook for 5-7 minutes until thoroughly browned and cooked through, stirring occasionally.
04 - Sprinkle chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper over the meat. Stir thoroughly to evenly distribute spices throughout the turkey and vegetables.
05 - Add tomato paste and stir constantly for 1 minute to cook out the raw flavor and deepen the base notes of the chili.
06 - Pour in diced tomatoes with their juices, drained black beans, kidney beans, and chicken broth. Stir well to combine all ingredients.
07 - Bring mixture to a simmer, then reduce heat to low. Cover partially and cook for 30 minutes, stirring occasionally to prevent sticking and ensure even cooking.
08 - Taste chili and adjust seasoning with additional salt or pepper if needed. Serve hot with optional toppings such as chopped cilantro, sliced green onions, shredded cheese, sour cream, or lime wedges.
