Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (about 1 ½ cups, 225g)
  • 2 bell peppers (any color), chopped (about 2 cups, 300g)
  • 2 cloves garlic, minced (about 2 teaspoons, 6g)
  • 1 tablespoon chili powder (7g)
  • 1 teaspoon ground cumin (3g)
  • ½ teaspoon smoked paprika (1.5g)
  • ¼ teaspoon cayenne pepper (optional, for heat) (0.75g)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can kidney beans, drained and rinsed (425g)
  • 1 (15 ounce) can black beans, drained and rinsed (425g)
  • 2 cups shredded cooked turkey (about 300g)
  • 1 cup chicken or turkey broth (240 ml)
  • 1 teaspoon dried oregano (3g)
  • Salt and black pepper to taste
  • Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and bell peppers and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  2. Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to release their flavors.
  3. Add crushed tomatoes, kidney beans, black beans, shredded turkey, chicken broth, and oregano to the pot.
  4. Bring the chili to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, stirring occasionally, to allow the flavors to meld.
  5. Season with salt and black pepper to taste. Serve hot with your favorite toppings.