A hearty and flavorful turkey chili, packed with lean protein and vegetables, perfect for a comforting meal.

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Heat olive oil in a large pot over medium heat. Add chopped onion and bell pepper, sauté until softened, about 5 minutes.
Add minced garlic and cook for another 1 minute, stirring constantly.
Add the ground turkey to the pot and cook until browned, breaking it apart with a spoon as it cooks.
Stir in chili powder, cumin, paprika, cayenne pepper (if using), salt, and pepper. Cook for 1-2 minutes to toast the spices.
Add diced tomatoes, tomato paste, kidney beans, black beans, and chicken broth. Stir to combine.
Bring the chili to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, stirring occasionally.
Taste and adjust seasoning as needed. If you prefer a thicker chili, let it simmer longer. If it’s too thick, add more chicken broth to reach your desired consistency.
Serve hot, garnished with fresh cilantro if desired.

Feel free to adjust the level of spiciness by adding more or less cayenne pepper or chili powder.
This chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
For a creamier texture, top with sour cream or Greek yogurt before serving.