Ingredients:

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1 lb lean ground turkey
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14.5 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Heat the olive oil in your pot over medium high heat. Add the ground turkey, breaking it apart with a spoon. Cook until the meat is no longer pink and has developed a deep brown sear. Note: Don't stir it constantly; let it sit for 2-3 minutes to get a crust.
  2. Lower the heat to medium. Stir in the diced onion, bell pepper, and jalapeño. Sauté for 5-7 minutes until the onions are translucent and smelling sweet. Add the minced garlic and stir for 60 seconds. Note: Adding garlic last prevents it from burning.
  3. Stir in the tomato paste, chili powder, cumin, smoked paprika, salt, and pepper. Stir constantly for 2 minutes until the spices smell toasted and fragrant. Note: This is the blooming phase that creates the depth.
  4. Pour in the crushed tomatoes and diced tomatoes. Note: The acidity will help deglaze the pot, lifting all those brown bits.
  5. Add the kidney beans and black beans. Note: Ensure they are well rinsed so the chili doesn't get an artificial aftertaste.
  6. Pour in the low sodium beef broth. Stir everything together until combined.
  7. Bring the mixture to a light boil. Wait until you see small bubbles breaking the surface, then immediately reduce heat to low.
  8. Cover with a lid and simmer for 30 minutes until the liquid has thickened and the flavors have melded. Note: The texture should be chunky and velvety, not soupy.