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Ingredients
Scale
- 3 tbsp canola oil
- 1 large yellow onion, diced
- 2 bell peppers, diced
- 2 jalapeños, diced (seeds removed for less heat)
- 6 garlic cloves, minced
- 2 lbs lean ground turkey
- 8 oz tomato sauce
- 28 oz canned diced tomatoes
- 1 cup chicken broth
- 16 oz can red kidney beans, drained and rinsed
- 16 oz navy beans, drained and rinsed
- 2 bay leaves
- 2 tbsp chipotle chili powder
- 3 tsp paprika
- 3 tsp cumin
- 1 1/2 tsp oregano
- 1 tbsp kosher salt (adjust based on taste)
- 2 tbsp minced fresh cilantro
- Juice of 1 large lime
Instructions
- Dice onion, bell peppers, jalapeños, and mince garlic.
- Heat canola oil in a pot and sauté onions and bell peppers until softened.
- Add minced garlic and cook until fragrant.
- Add ground turkey, breaking it up, and cook until no longer pink.
- Mix in diced tomatoes, drained beans, tomato sauce, and chicken broth.
- Add spices and stir everything together.
- Simmer for 30-40 minutes, stirring occasionally.
- Discard bay leaves, stir in cilantro and lime juice before serving.
Notes
Roasting the peppers can add extra flavor.
Adjust spice levels by varying the jalapeño quantity.
Let the chili sit for a few hours or overnight for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stove-top
- Cuisine: American
Nutrition
- Calories: 310
- Sugar: 6
- Sodium: 600
- Fat: 10
- Saturated Fat: 1.5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 10
- Protein: 25
- Cholesterol: 90