# What You Need:
→ Meats
01 - 1 pound 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 tablespoons chili powder
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/4 teaspoon cayenne pepper (optional)
16 - 1 1/2 teaspoons salt
17 - 1/2 teaspoon ground black pepper
→ Optional Toppings
18 - Chopped fresh cilantro
19 - Sliced green onions
20 - Shredded cheese
21 - Sour cream or Greek yogurt
22 - Lime wedges
# How-To:
01 - Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add diced onion and red bell pepper, sautéing for 4 to 5 minutes until softened.
02 - Stir in minced garlic and chopped jalapeño; cook for 1 minute until fragrant.
03 - Add the ground turkey, breaking it up with a spoon. Cook until browned and fully cooked, approximately 5 to 7 minutes.
04 - Sprinkle chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper over the turkey and vegetables. Stir thoroughly to coat evenly.
05 - Mix in the tomato paste and cook for 1 minute to enhance the flavor.
06 - Pour in the diced tomatoes with their juices, black and kidney beans, and chicken broth. Stir to integrate all ingredients.
07 - Bring the mixture to a simmer. Reduce heat to low, partially cover, and cook for 30 minutes, stirring occasionally.
08 - Taste the chili and adjust salt or spices as needed.
09 - Ladle chili into bowls and garnish with preferred optional toppings such as fresh cilantro, green onions, cheese, sour cream, or lime wedges.
