Ingredients:
- 1 pound lean ground turkey or chicken
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (14 ounces) diced tomatoes with juice
- 1 can (8 ounces) tomato sauce
- 1 cup frozen corn kernels
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Optional toppings: chopped green onions, low-fat shredded cheese, fat-free Greek yogurt or sour cream, fresh cilantro
Instructions:
- Cook the Ground Turkey:
- In a large pot or Dutch oven, cook the ground turkey over medium heat until browned. Drain any excess fat.
- Sauté Vegetables:
- Add chopped onion, minced garlic, and bell pepper to the pot. Sauté until the vegetables are softened.
- Add Beans and Tomatoes:
- Stir in black beans, kidney beans, pinto beans, diced tomatoes with juice, and tomato sauce.
- Season:
- Add chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Stir well to combine.
- Simmer:
- Bring the chili to a simmer and let it cook for at least 20-30 minutes to allow the flavors to meld. You can simmer longer for even more flavor.
- Add Corn:
- Add frozen corn kernels and cook for an additional 5-10 minutes until the corn is heated through.
- Adjust Seasoning:
- Taste the chili and adjust the seasoning as needed. Add more salt, pepper, or spices according to your preference.
- Serve:
- Ladle the chili into bowls and top with your favorite optional toppings, such as chopped green onions, low-fat shredded cheese, a dollop of fat-free Greek yogurt or sour cream, and fresh cilantro.
