Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (8 ounce) can tomato sauce
- 1 cup corn kernels (fresh or frozen)
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped fresh cilantro
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add ground turkey and cook until browned, breaking it up with a spoon. Drain any excess fat.
- Add onion, garlic, red bell pepper, and green bell pepper to the pot. Cook until vegetables are softened, about 5-7 minutes.
- Stir in diced tomatoes, kidney beans, black beans, tomato sauce, and corn.
- Add chili powder, cumin, oregano, and cayenne pepper (if using). Stir well to combine.
- Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to 1 hour, stirring occasionally, to allow flavors to meld.
- Season with salt and black pepper to taste.
- Serve hot with your favorite toppings.
Notes
- For a spicier chili, add more cayenne pepper or a pinch of red pepper flakes.
- This chili freezes well. Portion into airtight containers and freeze for up to 3 months.
- You can substitute other vegetables like zucchini or carrots for variety.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Simmer
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 50mg