Ingredients:
- 2 lbs ground turkey (93/7 blend)
- 1 large yellow onion, finely diced
- 1 large red bell pepper, chopped
- 4 cloves garlic, minced
- 1 tbsp extra virgin olive oil
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper
- 1.5 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- 29 oz fire-roasted diced tomatoes (2 cans, 14.5 oz each)
- 15 oz kidney beans, rinsed and drained
- 15 oz black beans, rinsed and drained
- 1 cup low-sodium chicken bone broth
- 1 tbsp Worcestershire sauce
- 1 tbsp fresh lime juice
Instructions:
- Heat 1 tbsp extra virgin olive oil in a large skillet over medium high heat. Add the diced yellow onion and red bell pepper, sautéing for 5 minutes until the edges are soft and translucent.
- Add the 2 lbs ground turkey to the skillet. Use your spoon to break it into large chunks, letting it sit undisturbed for 3 minutes to develop a crust. Cook until no pink remains and the meat is browned.
- Stir in 4 cloves minced garlic, 3 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1/2 tsp cayenne, 1.5 tsp sea salt, and 1/2 tsp black pepper. Cook for 2 minutes until the spices smell fragrant and toasted.
- Pour 1/4 cup of the chicken bone broth into the hot skillet, scraping the bottom with a spoon to loosen all the flavorful brown bits.
- Move the meat and vegetable mixture into your Crock Pot.
- Pour in the 29 oz fire roasted tomatoes (with their juices), the remaining chicken bone broth, and 1 tbsp Worcestershire sauce.
- Add the rinsed and drained kidney and black beans. Note: Using two types of beans creates a more interesting texture and visual appeal.
- Cover and cook on Low for 6 hours. The chili is ready when the liquid has thickened and the flavors are melded.
- Stir in 1 tbsp fresh lime juice just before serving. This acidity is crucial for balancing the heavy spices.
- Taste and add a pinch more salt if needed. Ladle into deep bowls while steaming hot.