Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large yellow onion, diced (approx. 1 1/2 cups / 150g)
  • 2 cloves garlic, minced (approx. 1 teaspoon / 5g)
  • 1 green bell pepper, diced (approx. 1 cup / 100g)
  • 1 red bell pepper, diced (approx. 1 cup / 100g)
  • 1 pound ground turkey (450g)
  • 1 tablespoon chili powder (15 ml)
  • 2 teaspoons ground cumin (10 ml)
  • 1 teaspoon dried oregano (5 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • 1/4 teaspoon cayenne pepper (1.25 ml) (optional, for heat)
  • 1 (28 ounce) can crushed tomatoes (800g)
  • 1 (15 ounce) can kidney beans, rinsed and drained (425g)
  • 1 (15 ounce) can black beans, rinsed and drained (425g)
  • 1 cup chicken broth (240 ml)
  • 1 teaspoon salt (5 ml), or to taste
  • 1/2 teaspoon black pepper (2.5 ml), or to taste
  • Shredded cheddar cheese (optional)
  • Sour cream or Greek yogurt (optional)
  • Chopped green onions (optional)
  • Diced avocado (optional)
  • Tortilla chips (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, green pepper, and red pepper; cook for another 3 minutes, until slightly softened.
  2. Add ground turkey to the pot and cook, breaking it up with a wooden spoon, until browned. Drain off any excess grease.
  3. Stir in chili powder, cumin, oregano, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, until fragrant.
  4. Add crushed tomatoes, kidney beans, black beans, and chicken broth to the pot. Stir to combine.
  5. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the better the flavors will meld.
  6. Season with salt and pepper to taste. Ladle into bowls and top with your favorite toppings.