Ingredients
1 lb (450g) lean ground turkey
1 cup (150g) diced onion
2 cloves garlic, minced
1 cup (150g) diced bell pepper
1 tbsp olive oil
2 cans (28 oz total) diced tomatoes
2 cans (16 oz each) kidney beans, drained and rinsed
2 tbsp chili powder
1 tbsp ground cumin
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1 cup (240ml) vegetable broth
Fresh cilantro or green onions, for garnish
Instructions
Heat olive oil in a Dutch oven over medium-high heat. Brown the ground turkey, breaking it into small pieces, until no longer pink.
Add diced onion, garlic, and bell pepper. Sauté until softened, 4-5 minutes.
Stir in chili powder, cumin, and oregano. Cook for 1 minute to bloom the spices.
Pour in diced tomatoes, kidney beans, vegetable broth, salt, and pepper. Stir to combine.
Bring to a boil, then reduce heat to low. Simmer, uncovered, for 20-25 minutes until thickened.
Adjust seasoning if needed. Serve warm, garnished with fresh cilantro or green onions.
Notes
Substitute kidney beans with black beans or pinto beans if preferred.
Add frozen corn, zucchini, or carrots during simmering for extra veggies.
Chili tastes better the next day. Freezes well for up to 3 months.
- Prep Time: 15
- Cook Time: 30
- Category: High Protein Meals
- Method: Stewing/Slow Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 34g
- Cholesterol: 65mg