Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large yellow onion, chopped (about 1 1/2 cups) (Approximately 200g)
  • 2 cloves garlic, minced (approximately 6g)
  • 1 pound (450g) lean ground turkey (93% lean or higher recommended)
  • 1 green bell pepper, chopped (about 1 cup) (Approximately 150g)
  • 1 red bell pepper, chopped (about 1 cup) (Approximately 150g)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can kidney beans, rinsed and drained (425g)
  • 1 (15 ounce) can black beans, rinsed and drained (425g)
  • 1 (15 ounce) can corn, drained (425g)
  • 1 cup (240 ml) low-sodium chicken broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (or to taste)
  • Salt and black pepper to taste
  • Optional toppings: shredded cheddar cheese, sour cream (or Greek yogurt), chopped cilantro, diced avocado, tortilla chips

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
  2. Add ground turkey to the pot and cook, breaking it up with a spoon, until browned. Drain any excess grease.
  3. Stir in green and red bell peppers and cook for another 3-5 minutes, until slightly softened.
  4. Add crushed tomatoes, kidney beans, black beans, corn, chicken broth, chili powder, cumin, smoked paprika, and cayenne pepper to the pot. Season with salt and pepper to taste.
  5. Bring to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, or up to 45 minutes, stirring occasionally, to allow the flavors to meld.
  6. Ladle into bowls and top with desired toppings.