Ingredients
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1 tbsp olive oil
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1 yellow onion, diced
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1 bell pepper (any color), diced
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1 lb lean ground turkey
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3 cloves garlic, minced
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2 tbsp chili powder
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1 tbsp ground cumin
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1 tsp smoked paprika
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1 can (15 oz) diced tomatoes, undrained
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1 can (8 oz) tomato sauce
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1 cup chicken or vegetable broth
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1 can (15 oz) kidney beans, rinsed and drained
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1 can (15 oz) black beans, rinsed and drained
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Salt and black pepper to taste
Optional Toppings:
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Shredded cheddar cheese, Greek yogurt (or sour cream), avocado, sliced green onions
Instructions
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Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and bell pepper and cook for 4-5 minutes until softened.
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Add the ground turkey and cook, breaking it up with a spoon, until no longer pink.
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Add the garlic, chili powder, cumin, and smoked paprika. Stir and cook for 1 minute until fragrant.
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Pour in the diced tomatoes, tomato sauce, and broth. Stir in the kidney beans and black beans. Season with salt and pepper.
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Bring to a boil, then reduce heat to low and simmer for 15-20 minutes.
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Serve hot with your favorite toppings.
Notes
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PCOS Boost: For an extra nutritional boost, stir in a handful of fresh spinach during the last 5 minutes of cooking.
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Spice Level: For a milder chili, use 1 tbsp of chili powder. For more heat, add a diced jalapeño with the onions.
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Thickness: For a thicker chili, simmer uncovered for the last 5-10 minutes.
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Meal Prep: This chili stores and freezes beautifully for easy future meals.
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Calories: 280 kcal
- Prep Time: 10
- Cook Time: 20
- Category: Main Course, Soup
- Cuisine: American
- Diet: Gluten Free