# Components:
→ Proteins
01 - 1 pound ground turkey
→ Aromatics and Vegetables
02 - 1 medium yellow onion, diced
03 - 1 green bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño, seeded and finely chopped (optional)
→ Canned Goods
06 - 1 (14.5 ounce) can diced tomatoes, with juices
07 - 2 (15 ounce each) cans white beans (cannellini or Great Northern), drained and rinsed
→ Liquids
08 - 2 cups low-sodium chicken broth
→ Spices and Oil
09 - 2 tablespoons olive oil
10 - 2 tablespoons chili powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon salt, or to taste
15 - 1/4 teaspoon black pepper
16 - 1/4 teaspoon cayenne pepper (optional)
→ Optional Garnishes
17 - Chopped fresh cilantro
18 - Sliced green onions
19 - Shredded cheese
20 - Sour cream
# Directions:
01 - Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and green bell pepper. Sauté for 4 to 5 minutes until softened.
02 - Stir in the minced garlic and finely chopped jalapeño (if using). Cook for an additional minute until fragrant.
03 - Add the ground turkey to the pot. Cook, breaking it up with a spoon, until it is browned and cooked through, approximately 6 to 8 minutes.
04 - Sprinkle the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper (if using) over the turkey and vegetables. Stir to ensure everything is well coated with the spices.
05 - Pour in the diced tomatoes with their juices, the drained and rinsed white beans, and the low-sodium chicken broth. Stir everything together to combine.
06 - Bring the mixture to a boil, then reduce the heat to low. Allow the chili to simmer uncovered for 25 to 30 minutes, stirring occasionally, until it thickens and the flavors have melded.
07 - Taste the chili and adjust the salt and pepper as needed.
08 - Serve the turkey chili hot. Garnish with fresh cilantro, green onions, shredded cheese, or sour cream as desired.
