Ingredients:

  • 1.5 lbs extra lean ground turkey breast (99% fat-free)
  • 1 large white onion, finely diced
  • 3 large bell peppers (1 red, 1 green, 1 yellow), chopped into 1/2-inch pieces
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 30 oz canned black beans or kidney beans (two 15 oz cans), rinsed and drained
  • 28 oz crushed tomatoes (one can)
  • 14.5 oz fire-roasted diced tomatoes (one can)
  • 1 cup low-sodium chicken or vegetable broth
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 0.5 tsp garlic powder
  • 1 tbsp fresh lime juice
  • salt to taste
  • black pepper to taste

Instructions:

  1. Dice the white onion, mince the garlic cloves, and seed the jalapeño before you even turn on the stove.
  2. Place a large pot over medium high heat. Add the 1.5 lbs extra lean ground turkey until the exterior is browned and slightly crispy.
  3. Add the diced onion to the turkey. Cook for 5 minutes until the onions are translucent and velvety.
  4. Stir in the 2 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 0.5 tsp oregano, and 0.5 tsp garlic powder.
  5. Add the 3 chopped bell peppers, minced garlic, and jalapeño. Sauté for 3 minutes until the peppers just begin to soften.
  6. Pour in the 30 oz rinsed black or kidney beans.
  7. Stir in the 28 oz crushed tomatoes, 14.5 oz fire roasted tomatoes, and 1 cup broth.
  8. Reduce heat to low. Cover and simmer for 25 minutes until the flavors are concentrated and the chili has thickened.
  9. Stir in the 1 tbsp fresh lime juice and season with salt and black pepper.
  10. Let the chili sit for 5 minutes off the heat. This allows the liquids to settle for a better mouthfeel.