Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 2 bell peppers (1 red and 1 green), chopped
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 2 lbs ground turkey (93% lean)
  • 30 oz canned kidney beans, rinsed and drained
  • 28 oz crushed tomatoes
  • 14.5 oz fire-roasted diced tomatoes
  • 2 cups low-sodium chicken broth
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp apple cider vinegar

Instructions:

  1. Heat the extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  2. Add the diced onion and bell peppers. Sauté for 5–7 minutes until the vegetables have softened and the onions are translucent.
  3. Stir in the minced garlic and jalapeño, cooking for another 60 seconds until fragrant.
  4. Push the vegetable mixture to the sides of the pot. Add the ground turkey to the center, breaking it apart with a wooden spoon. Cook until the turkey is no longer pink and begins to develop a golden-brown exterior.
  5. Add the chili powder, cumin, and smoked paprika. Stir well for 1 minute to bloom the spices in the residual fat.
  6. Pour in the crushed tomatoes, diced tomatoes, chicken broth, and drained kidney beans. Stir to combine.
  7. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 30–35 minutes to allow flavors to meld.
  8. Stir in the apple cider vinegar and season with sea salt and black pepper before serving.