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Luke’s Chili

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Prep Time: 10 minutes
Cook Time: 1 hour
Course: Main Course
Cuisine: American
Author: Luke

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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