Ingredients:

  • 2 lbs ground turkey, 93% lean
  • 1 tbsp olive oil
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 3 tbsp chili powder
  • 1 tbsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 30 oz canned kidney beans, rinsed and drained
  • 15 oz canned black beans, rinsed and drained
  • 28 oz canned crushed tomatoes
  • 10 oz canned diced tomatoes with green chiles
  • 1.5 cups low-sodium chicken broth

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add ground turkey and diced onion, breaking the meat into small crumbles until no longer pink.
  2. Stir in 3 cloves minced garlic and 2 tbsp tomato paste. Cook for 1 minute until the paste smells sweet and slightly toasted.
  3. Add 3 tbsp chili powder, 1 tbsp smoked paprika, 2 tsp ground cumin, 1 tsp dried oregano, 1 tsp kosher salt, and 0.5 tsp black pepper. Stir for 30 seconds until the spices are fragrant and coat the meat.
  4. Transfer the turkey and spice mixture into a 6-quart slow cooker.
  5. Add kidney beans, black beans, crushed tomatoes, diced tomatoes with chiles, and chicken broth to the slow cooker and stir well.
  6. Cover and cook on High for 4 hours or Low for 7-8 hours.
  7. Taste the chili. If the acidity from the tomatoes is too sharp, add a pinch of sugar. If it needs more punch, add a tiny splash of apple cider vinegar.