Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell peppers and cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 large yellow onion, chopped, 2 bell peppers (any color), chopped, 2 cloves garlic, minced
- Add the lean ground turkey to the pot. Break it up with a spoon and cook, stirring, until browned and no longer pink. Drain off any excess fat if necessary.1 pound lean ground turkey
- Stir in the rinsed and drained kidney beans and black beans, the can of diced tomatoes (undrained), and the can of Rotel (undrained). Pour in the chicken or vegetable broth.1 (15-ounce) can kidney beans, rinsed and drained, 1 (15-ounce) can black beans, rinsed and drained, 1 (15-ounce) can diced tomatoes, undrained, 1 (10-ounce) can Rotel (diced tomatoes and green chilies), undrained, 1 cup low-sodium chicken or vegetable broth
- Add the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Season generously with salt and freshly ground black pepper. Stir everything together to ensure all ingredients are well combined and the spices are evenly distributed.2 tablespoons chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper (optional, for extra heat), Salt and freshly ground black pepper to taste
- Bring the chili to a simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes, stirring occasionally. This simmering time allows the flavors to meld and deepen. For an even richer flavor, you can simmer it for up to an hour. Adjust seasoning as needed before serving.
Notes
This chili can be stored in the refrigerator for 3-4 days or frozen for up to 3 months. Reheat gently on the stovetop or in the microwave.