Ingredients:

  • 1 tbsp olive oil
  • 1 medium (150g) yellow onion, diced
  • 1 medium (120g) red bell pepper, diced
  • 3 cloves (15g) garlic, minced
  • 1 jalapeno (15g), seeded and minced
  • 1 lb (450g) 93% lean ground turkey or lean ground beef
  • 2 tbsp (16g) chili powder
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (3g) unsweetened cocoa powder
  • 1 tsp (6g) salt
  • 1/2 tsp (3g) black pepper
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 can (15 oz / 425g) kidney beans, drained and rinsed
  • 1 can (15 oz / 425g) pinto beans, drained and rinsed
  • 1 can (28 oz / 794g) crushed tomatoes
  • 1 can (8 oz / 227g) tomato sauce (no salt added)
  • 1 cup (240ml) low-sodium beef or vegetable broth

Instructions:

  1. Heat olive oil in a 5-quart Dutch oven over medium-high heat.
  2. Add the ground turkey or beef, breaking it apart with a spoon, and cook until browned and it reaches a safe internal temperature of 160°F (71°C).
  3. Stir in the diced onion, red bell pepper, and jalapeno; cook for 5 minutes until vegetables have softened.
  4. Add the minced garlic, chili powder, cumin, paprika, and cocoa powder; stir constantly for 60 seconds until spices are toasted and fragrant.
  5. Pour in the crushed tomatoes, tomato sauce, and broth, add the 1 tsp salt, then stir in the drained black beans, kidney beans, and pinto beans.
  6. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
  7. Remove the lid and simmer uncovered for an additional 10-15 minutes until the liquid reduces and the chili reaches a thick, chunky consistency.