Ingredients:

  • 1.5 lbs (680g) ground turkey (93% lean or similar)
  • 1 large yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped (approx. 1 cup)
  • 1 red bell pepper, chopped (approx. 1 cup)
  • 1 (14.5 oz / 411g) can diced tomatoes, undrained
  • 1 (15 oz / 425g) can tomato sauce
  • 1 (6 oz / 170g) can tomato paste
  • 1 (4 oz / 113g) can diced green chilies, undrained
  • 1 (15 oz / 425g) can kidney beans, drained and rinsed
  • 1 (15 oz / 425g) can black beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (or more to taste)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1 cup (240ml) chicken broth (low sodium preferred)

Instructions:

  1. In a large skillet over medium-high heat, brown the ground turkey. Crumble it as it cooks. Drain off any excess fat.
  2. Add the chopped onion, garlic, and bell peppers to the skillet with the turkey. Sauté until the vegetables are softened, about 5-7 minutes.
  3. Transfer the turkey and vegetable mixture to the slow cooker.
  4. Add the diced tomatoes, tomato sauce, tomato paste, green chilies, kidney beans, black beans, chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, pepper, and chicken broth to the slow cooker.
  5. Stir all ingredients together until well combined.
  6. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
  7. Taste and adjust seasonings as needed. Cook until the chili has thickened to your desired consistency.
  8. Ladle the chili into bowls and top with your favorite toppings (cheese, sour cream, green onions, avocado, tortilla chips).