In a large pot or Dutch oven, brown the ground turkey over medium-high heat. Drain off any excess fat.
Add the diced onion and bell peppers to the pot and cook until softened, about 5-7 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced tomatoes, tomato paste, kidney beans, black beans, and corn to the pot. Stir to combine.
Add the chili powder, cumin, oregano, smoked paprika (if using), cayenne pepper (if using), salt, and black pepper. Stir well to ensure the spices are evenly distributed.
Pour in 1 cup of chicken broth. Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour, stirring occasionally. Add more chicken broth if the chili becomes too thick.
Taste and adjust seasonings as needed. Cook for an additional 30 minutes for flavors to meld (optional).
Serve hot, garnished with your favorite toppings such as shredded cheese, sour cream or Greek yogurt, green onions, avocado, and tortilla chips.
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For a spicier chili, add more cayenne pepper or a pinch of red pepper flakes.
You can substitute ground beef or ground chicken for ground turkey.
For a thicker chili, mash some of the beans against the side of the pot.
Chili can be stored in the refrigerator for up to 3-4 days or frozen for longer storage.
• Main Dish (American)
• Approximately 350 calories
• 1 hour (Easy)
• 1 hour 20 minutes
• $15-$20
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