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- 1 pound ground turkey - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper, diced (any color) - 1 can (15 oz) black beans, drained and rinsed - 1 can (14.5 oz) diced tomatoes, with juices - 2 tablespoons chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - 2 cups chicken broth - Salt and pepper to taste - Optional toppings: chopped cilantro, shredded cheese, sour cream, avocado slices

Quick Turkey Chili with Black Beans

Discover the delight of Spicy & Savory Turkey Chili, a healthier twist on a classic comfort food. This recipe combines lean ground turkey with a medley of spices to create a flavorful and nutritious meal perfect for any occasion. With ingredients like black beans and tomatoes, it’s not only hearty but also packed with fiber and protein. Easy to prepare and even better the next day, this chili is sure to become a favorite in your home. Enjoy customizing it with delicious toppings!
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Ingredients
  

1 lb ground turkey

1 can (15 oz) black beans, drained and rinsed

1 can (14 oz) diced tomatoes with their juices

1 medium onion, finely diced

2 cloves garlic, minced

1 bell pepper (your choice of color), diced

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust based on your spice preference)

1 cup chicken or vegetable broth

1 tablespoon olive oil

Salt and freshly cracked black pepper to taste

Optional toppings: chopped fresh cilantro, sour cream, shredded cheese, diced avocado, lime wedges

Instructions
 

Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and bell pepper. Sauté for approximately 5 minutes until they begin to soften. Stir in the minced garlic and continue cooking for 1 more minute until fragrant, ensuring not to burn the garlic.

    Brown the Turkey: Increase the heat to medium-high and add the ground turkey into the pot. Use a spatula to break it apart, cooking until it’s evenly browned and no longer pink, about 5-7 minutes. If there is an excess of fat, carefully drain it off to keep the chili from being greasy.

      Add the Spices: With the turkey browned, sprinkle in the chili powder, ground cumin, smoked paprika, and cayenne pepper. Season with salt and pepper to taste. Cook for an additional 2 minutes to allow the spices to become aromatic and deepen the flavor of the dish.

        Incorporate Beans and Tomatoes: Gently fold in the drained black beans and the can of diced tomatoes, including their juices, to the pot. Pour in the chicken or vegetable broth and stir thoroughly to combine all the ingredients.

          Simmer the Chili: Bring the chili mixture to a simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and let it cook for 20-25 minutes. Stir occasionally to prevent sticking; this step helps meld the flavors beautifully.

            Adjust Seasoning: Taste the chili after cooking and adjust the seasoning as necessary. If desired, add more salt, pepper, or additional spices to enhance the flavor according to your heat tolerance.

              Serve and Garnish: Ladle the hot chili into bowls. Offer your choice of optional toppings such as chopped fresh cilantro, a dollop of sour cream, shredded cheese, diced avocado, and a wedge of lime to add brightness and contrast to the dish.

                Prep Time, Total Time, Servings: 10 mins | 45 mins | Serves 4