Servings: 0
Equipment
- dutch oven
Ingredients
- 1 Tbsp olive oil
- 1 yellow onion chopped
- 1 bell pepper chopped
- 1 Lb ground turkey
- 12 cloves garlic diced
- 1 jalapeño thinly sliced
- 3 Tbsp chili powder
- 2 Tbsp ground cumin
- 2 Tbsp granulated sugar
- 1 8oz can tomato paste
- 1 1/2 tsp salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cup Low sodium chicken broth
- 1 28oz can diced tomatoes
- 3 14.5oz can red kidney beans drained and rinsed
- 1 14.5oz can tomato sauce
Instructions
- Add the olive oil to a dutch oven and place it over medium-high heat for two minutes. Add the onion and bell pepper. Cook for 5 minutes, stirring occasionally.
- Add the ground turkey to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the turkey is cooked, stirring occasionally. Add the garlic and jalapeño, cook for 1-2 minutes.
- Add the chili powder, cumin, sugar, tomato paste, salt, and pepper. Stir until well combined.
- Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
- Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
- Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
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