Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 large onion, chopped (about 1 cup/150g)
  • 2 bell peppers (any color), chopped (about 2 cups/300g)
  • 2 cloves garlic, minced (about 2 teaspoons/10g)
  • 1 pound (450g) ground turkey (93% lean or leaner recommended)
  • 1 teaspoon (5 ml) chili powder
  • 1 teaspoon (5 ml) ground cumin
  • ½ teaspoon (2.5 ml) smoked paprika
  • ¼ teaspoon (1.25 ml) cayenne pepper (or less, to taste)
  • 1 (28 ounce/800g) can crushed tomatoes
  • 1 (15 ounce/425g) can kidney beans, rinsed and drained
  • 1 (15 ounce/425g) can black beans, rinsed and drained
  • 1 (15 ounce/425g) can corn, drained (optional)
  • 1 cup (240 ml) chicken or vegetable broth (low sodium)
  • 1 tablespoon (15 ml) tomato paste
  • 1 teaspoon (5 ml) brown sugar (optional, for a touch of sweetness)
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and bell peppers and sauté until softened, about 5-7 minutes. Add garlic and cook for 1 minute more, until fragrant.
  2. Add ground turkey to the pot and break it up with a spoon. Cook until browned, about 5-7 minutes, draining off any excess grease.
  3. Stir in chili powder, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute, stirring constantly, to bloom the spices.
  4. Add crushed tomatoes, kidney beans, black beans, corn (if using), chicken or vegetable broth, tomato paste, and brown sugar (if using). Stir to combine.
  5. Bring to a simmer, then reduce heat to low, cover, and cook for at least 45 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the more the flavors will meld together.
  6. Season with salt and pepper to taste.
  7. Ladle into bowls and top with your favorite toppings.