Turkey Chili

• 2 tablespoons Olive Oil
• 1 medium Onion (diced)
• 4 cloves Garlic (minced)
• 1 pound Uncooked Lean Ground Turkey
• ¼ cup Chili Powder
• 1 teaspoon Ground Cumin
• 1 teaspoon Smoked Paprika
• 1 teaspoon Salt (or to taste)
• ½ teaspoon Black Pepper
• 1 28 oz can Crushed Tomatoes
• ⅓ cup Tomato Paste
• 1 15 oz can Black Beans (rinsed and drained)
• 1 15 oz can Kidney Beans (rinsed and drained)
• 1 15 oz can Pinto Beans (rinsed and drained)
• 1–2 cups Chicken Broth

See recipe footnotes for other cooking methods

1. 1

   Heat OLIVE OIL in a 4-quart soup pot on medium-high heat.

2. 2

   Add ONIONS and sauté until tender. Stir in GARLIC and sauté until fragrant, stirring as needed.

3. 3

   Add GROUND TURKEY and continue sauteing until turkey is mostly cooked through, stirring as needed.

4. 4

   Stir in CHILI POWDER, CUMIN, PAPRIKA, SALT, and PEPPER. Saute a few minutes until ground turkey is coated and seasonings are fragrant.

5. 5

   Add TOMATOES (with juice), TOMATO PASTE, BEANS, and BROTH.Note: Start with 1 cup of broth for a thicker chili that’s ready sooner. If using the full 2 cups, plan to simmer the chili for about 20 minutes longer to allow it to thicken properly.

6. 6

   Increase the heat to HIGH and cook until the chili comes to a boil, stirring as needed.

7. 7

   Reduce the heat to low. Partially cover and simmer until chili thickens to your liking, stirring as needed.

Storage and Reheat Instructions

1. 1

   Store chili in an airtight container up to 5 days in the refrigerator and up to 3 months in the freezer.To thaw, transfer frozen chili from freezer to refrigerator 24-48 hours before reheating and serving.Reheat chili via microwave in a heat-safe container, or on the stove. Add a little water to the chili if it's too thick.