# What You Need:
→ Meats
01 - 1 lb 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 (optional)
→ Beans & Tomatoes
06 - 1 can (15 oz) black beans, drained and rinsed
07 - 1 can (15 oz) kidney beans, drained and rinsed
08 - 2 cans (14.5 oz each) diced tomatoes with juices
09 - 1 can (6 oz) tomato paste
→ Liquids
10 - 1 cup low-sodium chicken broth or water
→ Spices & Seasonings
11 - 2 tbsp chili powder
12 - 1 tsp ground cumin
13 - 1 tsp smoked paprika
14 - 1/2 tsp dried oregano
15 - 1/4 tsp cayenne pepper (optional, adjust to taste)
16 - 1 1/2 tsp salt
17 - 1/2 tsp ground black pepper
# Directions:
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 fragrant.
02 - Stir in minced garlic and chopped jalapeño; cook for 1 minute until garlic becomes aromatic, being careful not to burn it.
03 - Add lean 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, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper evenly over the meat. Stir thoroughly to coat all ingredients with spices.
05 - Add tomato paste and stir constantly for 1 minute to cook out the raw taste and deepen the flavor profile.
06 - Pour in diced tomatoes with their juices, drained black beans, kidney beans, and chicken broth. Stir well to combine all ingredients.
07 - Bring mixture to a gentle simmer. Reduce heat to low, partially cover the pot, and cook for 30 minutes, stirring occasionally to prevent sticking.
08 - Taste the chili and adjust salt, pepper, or cayenne as needed. For thicker consistency, simmer uncovered for final 10 minutes.
09 - Ladle hot chili into bowls and top with optional garnishes such as fresh cilantro, sliced green onions, shredded cheese, sour cream, or lime wedges.
