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- 1 pound ground turkey - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (14.5 oz) diced tomatoes - 1 cup chicken broth - 1 medium onion, diced - 1 bell pepper, diced (any color) - 3 cloves garlic, minced - 2 tablespoons chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - Olive oil for sautéing - Optional garnishes: chopped cilantro, sour cream, shredded cheese

Quick Spicy Turkey and Bean Chili

Discover the ultimate comfort food with this Quick Spicy Turkey and Bean Chili! Perfect for busy weeknights, this dish combines lean ground turkey and nutrient-rich beans for a hearty meal that's high in protein and fiber while remaining low in fat. Packed with delightful spices and simple to prepare, it's a wholesome option that brings warmth and flavor to your table. Enjoy a customizable chili that can cater to different tastes and dietary needs!
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Ingredients
  

1 pound ground turkey

1 medium onion, diced finely

3 cloves of garlic, minced

1 bell pepper (any color), chopped into small pieces

1 can (15 oz) black beans, drained and rinsed thoroughly

1 can (15 oz) kidney beans, drained and rinsed thoroughly

1 can (14 oz) diced tomatoes, with their juices

2 tablespoons tomato paste

2 cups chicken broth

2 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust to your spice preference)

Salt and black pepper, to taste

Optional toppings: fresh chopped cilantro, sour cream, shredded cheese, sliced jalapeños

Instructions
 

Sauté the Base: In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion and chopped bell pepper. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.

    Add the Garlic and Turkey: Stir in the minced garlic and cook for about 1 minute until aromatic. Next, add the ground turkey to the pot. Cook, stirring and breaking it apart with a wooden spoon, for about 6-8 minutes or until the turkey is browned and fully cooked (no pink remains).

      Spice It Up: Sprinkle the chili powder, ground cumin, smoked paprika, cayenne pepper, and a pinch of salt and black pepper over the mixture. Stir well to combine, and let it cook for another 2 minutes to allow the spices to toast and release their flavors.

        Combine Ingredients: Pour in the diced tomatoes (including their juices), tomato paste, chicken broth, black beans, and kidney beans. Stir everything together and bring the mixture to a rolling boil.

          Simmer: Once boiling, reduce the heat to low. Allow the chili to simmer uncovered for 15-20 minutes, stirring occasionally. This allows the flavors to meld and the chili to thicken to your desired consistency.

            Taste and Adjust: After simmering, taste the chili and adjust the seasoning as needed. If you prefer more heat, feel free to stir in additional cayenne pepper or a splash of your favorite hot sauce.

              Serve: Ladle the hot chili into bowls and garnish with your choice of toppings, such as fresh cilantro, a dollop of sour cream, a sprinkle of shredded cheese, or sliced jalapeños for an extra kick. Enjoy every hearty spoonful!

                - Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4-6