# What You'll Need:
→ Meats
01 - 1 pound lean ground turkey
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño, seeded and finely chopped
→ Beans & Tomatoes
06 - 1 can (15 ounces) black beans, drained and rinsed
07 - 1 can (15 ounces) kidney beans, drained and rinsed
08 - 2 cans (14.5 ounces each) diced tomatoes with juices
09 - 1 can (6 ounces) tomato paste
→ Liquids
10 - 1 cup low-sodium chicken broth or water
→ Spices & Seasonings
11 - 2 tablespoons chili powder
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/4 teaspoon cayenne pepper
16 - 1 1/2 teaspoons salt
17 - 1/2 teaspoon ground black pepper
# How to Prepare:
01 - Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add diced onion and red bell pepper; sauté for 4–5 minutes until softened and translucent.
02 - Stir in minced garlic and chopped jalapeño; cook for 1 minute until fragrant, being careful not to burn the garlic.
03 - Add ground turkey to the pot. Cook, breaking up meat with a wooden spoon, until browned and cooked through, approximately 5–7 minutes.
04 - Sprinkle chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper over the meat mixture. Stir thoroughly to evenly coat all ingredients.
05 - Add tomato paste and cook for 1 minute, stirring constantly, to deepen the flavor and remove raw taste.
06 - Pour in diced tomatoes with juices, drained black beans, kidney beans, and chicken broth. Stir well to combine all components.
07 - Bring mixture to a simmer. Reduce heat to low, cover partially, and cook for 30 minutes, stirring occasionally to prevent sticking. For thicker consistency, leave uncovered during final 10 minutes.
08 - Taste chili and adjust salt, pepper, or spice level as needed. Add more cayenne or jalapeño for additional heat.
09 - Ladle hot chili into bowls. Top with optional garnishes such as fresh cilantro, sliced green onions, shredded cheese, sour cream, or lime wedges. Serve with cornbread or over rice if desired.
