A lighter twist on classic comfort food featuring lean turkey, beans, tomatoes, and warming spices.
# Required Ingredients:
→ Meats
01 - 1 lb lean ground turkey
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño, seeded and finely chopped
→ Beans & Tomatoes
06 - 1 can (15 oz) black beans, drained and rinsed
07 - 1 can (15 oz) kidney beans, drained and rinsed
08 - 2 cans (14.5 oz each) diced tomatoes with juices
09 - 1 can (6 oz) tomato paste
→ Liquids
10 - 1 cup low-sodium chicken broth or water
→ Spices & Seasonings
11 - 2 tbsp chili powder
12 - 1 tsp ground cumin
13 - 1 tsp smoked paprika
14 - 1/2 tsp dried oregano
15 - 1/4 tsp cayenne pepper
16 - 1 1/2 tsp salt
17 - 1/2 tsp ground black pepper
# Directions:
01 - Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add diced onion and red bell pepper; sauté for 4–5 minutes until softened and fragrant.
02 - Stir in minced garlic and chopped jalapeño; cook for 1 minute until aromatic, being careful not to burn the garlic.
03 - Add lean ground turkey to the pot. Break up meat with a wooden spoon and cook for 5–7 minutes until thoroughly browned and cooked through.
04 - Sprinkle chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper over the turkey. Stir well to coat evenly and toast spices for 30 seconds.
05 - Add tomato paste and stir constantly for 1 minute to deepen flavor and caramelize slightly.
06 - Pour in diced tomatoes with juices, drained black beans, kidney beans, and chicken broth. Stir thoroughly to combine all ingredients.
07 - Bring mixture to a simmer, then reduce heat to low. Cover partially and cook for 30 minutes, stirring occasionally to prevent sticking. For thicker consistency, uncover during final 10 minutes.
08 - Taste and adjust salt, pepper, or spice level as desired. Ladle hot into bowls and garnish with optional toppings such as fresh cilantro, green onions, cheese, sour cream, or lime wedges.
