Ingredients
Scale
- 1 lb ground turkey
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 2 cans (15 oz each) kidney beans, rinsed and drained
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) diced tomatoes with green chilies
- 2 cups water or low-sodium chicken broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional: 1 tablespoon olive oil for sautéing
Instructions
- Place a large stockpot or Dutch oven over medium-high heat. Add a splash of olive oil or a quick spray of non-stick cooking spray. Add the diced yellow onion and cook for 4 to 5 minutes until it becomes translucent and soft. Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to let the garlic burn.
- Add the ground turkey to the pot with the onions and garlic. Use a wooden spoon or spatula to break the meat into small crumbles as it cooks. Continue cooking until the turkey is fully browned and no pink remains. If there is excess liquid or fat in the pot, you can drain it at this stage, though lean turkey usually produces very little runoff.
- Stir in the chili powder, cumin, and smoked paprika, coating the meat and onions thoroughly to toast the spices for about a minute. Pour in the crushed tomatoes, diced tomatoes, kidney beans, and the water or broth. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25 to 30 minutes. This allows the flavors to meld and the chili to thicken.
- Remove the lid and give the chili a final stir. Taste the chili and add salt and pepper as needed. If you prefer a thicker consistency, let it simmer uncovered for an additional 5 minutes. Ladle the hot chili into bowls and garnish with your favorite budget-friendly toppings like a dollop of Greek yogurt or chopped green onions.
- Cook Time: 45 minutes