Ingredients:

  • 2 lbs ground turkey (93% lean)
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, diced
  • 4 cloves garlic, minced
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 2 tbsp tomato paste
  • 28 oz crushed tomatoes
  • 14.5 oz diced tomatoes
  • 15 oz kidney beans, drained and rinsed
  • 15 oz black beans, drained and rinsed
  • 1 cup low-sodium turkey or chicken broth

Instructions:

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground turkey, breaking it into small crumbles, and cook until the meat is no longer pink and has developed golden-brown edges.
  2. Stir in the diced onion and red bell pepper; sauté for 5 minutes until the vegetables are softened and translucent.
  3. Add the minced garlic and cook for 60 seconds until fragrant.
  4. Clear a small space in the center of the pot and add the tomato paste, chili powder, cumin, and smoked paprika. Stir constantly for 2 minutes to bloom the spices.
  5. Pour in the crushed tomatoes, diced tomatoes, turkey broth, and both varieties of beans. Stir well to incorporate all browned bits from the bottom of the pot.
  6. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally, until the liquid has reduced slightly.