Easy Turkey Chili

EQUIPMENT

• Large pot or Dutch oven

INGREDIENTS

• 1 tablespoon olive oil
• 1 onion chopped
• 1 bell pepper chopped
• 4 garlic cloves minced
• 1 pound ground turkey (450g)
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground black pepper
• 2 (14.5-ounce/411g) can diced tomatoes
• 2 (15.5-ounce/439g) cans red kidney beans rinsed and drained
• 1½ cups chicken broth (360mL)
• 1 tablespoon brown sugar
• Toppings:
• shredded cheese
• sour cream
• sliced green onions

DIRECTIONS

1. Heat the oil in a large pot over medium-high heat. Add the onion, bell pepper, and garlic. Cook stirring frequently until tender, about 5 minutes. Add the turkey and cook until no longer pink, breaking up and chunks with the back of a spoon. Add the chili powder, cumin, oregano, salt, cayenne, and black pepper. Cook for 1 minute, stirring constantly.
2. Stir in the tomatoes, beans, broth, and brown sugar, scraping the bottom of the pot to loosen any stuck-on or browned bits. Bring to a boil.
3. Reduce the heat to medium-low, and simmer, uncovered, until the chili thickens, about 45 minutes. Serve topped with shredded cheese, sour cream, and sliced green onions.

NOTES