Ingredients
Scale
- 1 Tbsp. olive oil
- 1 medium yellow onion; diced
- 4 tsp. garlic; minced
- 1 lb. ground turkey
- 1 Tbsp. brown sugar
- 2 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup tomato paste
- 4 cups beef broth
- 28 ounce can fire roasted crushed tomatoes
- 15 ounce can kidney beans; rinsed and drained
- 15 ounce can black beans; rinsed and drained
- 15 ounce can pinto beans; rinsed and drained
- sour cream
- jalapenos; sliced
- shredded cheddar cheese
- lime wedges
Instructions
- Heat olive oil in a Dutch oven or large pot over medium-high heat. Add the diced onions and garlic; cook for 3–4 minutes until onions are softened.
- Add the ground turkey to the pot; stir until the turkey meat is crumbled. Cook until completely cooked through, about 5–7 minutes.
- Mix in the brown sugar, chili powder, cumin, oregano, salt, pepper, and tomato paste; stir until combined.
- Add beef broth, crushed tomatoes, and beans. Scrape the sides and bottom of the pot to get any extra bits.
- Cover the pot; bring the chili to a boil while stirring occasionally. Reduce heat to low; uncover and simmer for 30 minutes. Stir frequently to prevent sticking. If it gets too thick, add water to reach desired consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 590mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 22g
- Cholesterol: 70mg