Ingredients
Scale
- 2 lbs Lean ground turkey or 93% lean ground beef
- 1 Large yellow onion, diced
- 3 Cloves garlic, minced
- 1 Red bell pepper, chopped
- 1 Green bell pepper, chopped
- 1 Can (15 oz) Kidney beans, rinsed and drained
- 1 Can (15 oz) Black beans, rinsed and drained
- 1 Can (28 oz) Crushed tomatoes
- 2 Tablespoons Tomato paste
- 1 Cup Beef or chicken bone broth (for extra protein)
- 2 Tablespoons Chili powder
- 1 Tablespoon Ground cumin
- 1 Teaspoon Smoked paprika
- 1/2 Teaspoon Cayenne pepper (optional for heat)
- Salt and black pepper to taste
Instructions
- Start by browning your choice of lean ground meat in a large skillet over medium-high heat. Cook until the meat is no longer pink, breaking it into small crumbles with a spatula. Drain any excess fat from the pan. While the meat browns, chop your onions and bell peppers and mince the garlic.
- Transfer the browned meat into your slow cooker. Add the diced onions, garlic, bell peppers, kidney beans, and black beans. Pour in the crushed tomatoes, tomato paste, and bone broth. Add all the spices: chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Stir everything together until the ingredients are well combined. Cover the slow cooker and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
- Once the cooking time is complete, give the chili a final stir and taste to adjust the seasoning. Ladle the hot chili into deep bowls. Top each serving with your favorite garnishes, such as a dollop of Greek yogurt (a high-protein alternative to sour cream), shredded cheddar cheese, sliced jalapeños, or fresh cilantro. Serve immediately while piping hot.
- Cook Time: 7 hours 15 minutes