This recipe features lean ground turkey simmered with onions, garlic, bell peppers, beans, and tomatoes, all seasoned with warming spices like chili powder and cumin. Ina keeps it simple yet flavorful, offering a lighter alternative to traditional beef chili without sacrificing depth or comfort.
3 tablespoons good olive oil
2 cups chopped yellow onions (about 2 large)
1 tablespoon minced garlic (about 3 cloves)
1½ pounds ground turkey (preferably dark meat)
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can tomato sauce
1 tablespoon tomato paste
1½ teaspoons kosher salt
1 teaspoon black pepper
1 tablespoon chili powder
1 tablespoon ground cumin
½ teaspoon cayenne pepper (optional, for heat)
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 (15-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
Optional toppings: sour cream, shredded cheddar, avocado, scallions, cilantro
In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onions and sauté for 8–10 minutes until soft and translucent. Stir in garlic and cook for 1 more minute.
Add the ground turkey to the pot and cook, stirring often, for about 10 minutes until fully browned and crumbled.
Stir in crushed tomatoes, tomato sauce, tomato paste, salt, pepper, chili powder, cumin, and cayenne (if using). Mix well.
Add the chopped red and yellow bell peppers. Reduce heat to low and simmer uncovered for 30–40 minutes, stirring occasionally, until the chili thickens slightly and flavors develop.
Stir in the kidney beans and black beans. Simmer for another 10–15 minutes. Taste and adjust seasoning if needed.
Ladle into bowls and top with your favorite toppings like sour cream, cheese, avocado, or fresh herbs.