Smoky Turkey Bean Chili
1 Tbsp extra virgin olive oil
1 cup onion, small diced
1 cup red bell pepper, small diced
2 Tbsp garlic, minced
1 lb ground turkey, 90-93% lean
1 1/2 Tbsp smoked paprika
1 Tbsp chili powder
2 tsp cumin, ground
2 tsp oregano, dried
1 tsp kosher/flaky salt
1/2 tsp chili flakes
1/2 tsp fresh ground black pepper
15 oz can red kidney beans, reduced sodium, drained and rinsed
15 oz can black beans, reduced sodium, drained and rinsed
15 oz can crushed tomatoes
15 oz can chicken stock, reduced sodium
1/2 cup cilantro, chopped
1 lime, quartered
- Heat a large pot, such as a Dutch oven, over medium heat. When hot, add the oil, onion, and bell pepper. Cook until the onion is translucent, a few minutes. Add the garlic and cook for another minute. Push veggies to one side of the pan.
- Spray the open side of the pan with pan spray, then add the ground turkey. Cook undisturbed for about 3 minutes, until dark golden on the bottom. Flip over and repeat. Use a spatula to break up the turkey into small pieces. Mix in the smoked paprika, chili powder, cumin, oregano, salt, chili flakes, and black pepper.
- Add the beans, crushed tomato, and chicken stock. Bring to a rapid simmer, then decrease the heat to maintain a gentle simmer. Cook for 45–60 minutes, stirring every few minutes, until the chili is thick and the flavors have fully developed.
- Serve topped with cilantro and freshly squeezed lime.
Note: This dish is great for meal prep or leftovers and will keep in the fridge for up to 5–7 days. Ground chicken or beef could be used in place of the turkey if desired. For a vegetarian/vegan version, a substitute can be achieved with crumbled extra firm tofu and vegetable stock.