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1 tablespoon olive oil – For sautéing the veggies and turkey.
1 pound ground turkey – Lean but flavorful, it’s the star of the dish.
1 medium onion, diced – Adds a subtle sweetness and depth.
2 garlic cloves, minced – Because every good chili starts with garlic.
1 bell pepper, diced – Red, yellow, or green—your choice for a pop of color and flavor.
1 can (14.5 oz) diced tomatoes – Adds a juicy, tangy base.
1 can (8 oz) tomato sauce – For a smooth, rich texture.
1 cup chicken broth – Helps loosen the chili and enhances the flavor.
1 can (15 oz) kidney beans, drained and rinsed – Creamy and hearty.
1 can (15 oz) black beans, drained and rinsed – For variety and extra protein.
2 teaspoons chili powder – The spice that defines chili!
1 teaspoon ground cumin – For a warm, earthy flavor.
1 teaspoon smoked paprika – Adds a subtle smokiness.
½ teaspoon dried oregano – A hint of herbal freshness.
Salt and black pepper, to taste

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Heat a large pot or Dutch oven over medium heat. Add the olive oil.
Toss in the diced onion and bell pepper, and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds, stirring frequently to prevent burning.

Pro Tip: Don’t rush this step! Sautéing the veggies builds the flavor base for the chili.

Push the veggies to the side of the pot and add the ground turkey. Cook for 5-7 minutes, breaking it up with a wooden spoon as it browns.

Reassurance: If the turkey looks a little dry while cooking, don’t worry—the tomatoes and broth will bring it all together.

Stir in the diced tomatoes (with their juices), tomato sauce, and chicken broth. Mix well to combine.

Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir to evenly coat the turkey and veggies with the spices.

Pro Tip: Taste as you go! If you prefer a spicier chili, add an extra pinch of chili powder or smoked paprika.

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 15 minutes, stirring occasionally.

Reassurance: If the chili looks a little thick, add a splash of chicken broth to reach your desired consistency.

Stir in the kidney beans and black beans. Let the chili simmer uncovered for another 5 minutes to allow the flavors to meld.