About this recipe

A hearty, protein-packed turkey chili that's as satisfying as it is wholesome. Ground turkey simmers with two kinds of beans, fire-roasted tomatoes, and a bold blend of chili spices for a deeply flavorful bowl that's naturally gluten-free, high in protein, and perfect for meal prep. It gets even better the next day, making it an ideal make-ahead weeknight dinner.

Instructions

1. 1

   Heat the olive oil in a large pot over ^[medium-high heat]. Add the diced large yellow onion and bell pepper and cook, stirring occasionally, for 4–5 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.

2. 2

   Add the turkey to the pot. Break it up with a wooden spoon and cook for 6–8 minutes, stirring frequently, until fully browned and no pink remains. Drain any excess liquid if needed.

3. 3

   Stir in the chili powder, cumin, smoked paprika, oregano, kosher salt, and black pepper. Cook the spices with the turkey for 1–2 minutes, stirring constantly, to bloom the spices and deepen the flavor.

4. 4

   Pour in the fire-roasted diced tomatoes, tomato sauce, drained kidney beans, drained black beans, and low-sodium chicken broth. Stir everything together to combine. Bring the chili to a boil, then reduce the heat to ^[low].

5. 5

   Simmer uncovered on ^[low heat] for 25–30 minutes, stirring occasionally, until the chili thickens and the flavors meld together. Taste and adjust kosher salt and chili powder as needed.

6. 6

   Ladle into bowls and top with your choice of fresh cilantro, sliced green onions, and a dollop of Greek yogurt or sour cream. Serve hot.