Turkey + Vegetable Chili

(makes 6-8 servings)

• 1 pound ground turkey 
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 cup corn kernels (frozen or canned)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 cup water or chicken broth
• Optional toppings: avocado slices, Greek yogurt, cilantro, shredded cheese

1. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the ground turkey, season with salt and pepper, and cook until browned, breaking it up with a spoon as it cooks. Remove from the pot and set aside.
2. In the same pot, add another tablespoon of olive oil. Sauté the diced onion, garlic, and bell peppers for 5 minutes until softened.
3. Add the browned turkey back to the pot along with the beans, diced tomatoes, tomato sauce, corn, chili powder, cumin, paprika, oregano, and water or chicken broth. Stir everything together.
4. Bring the chili to a boil, then reduce the heat to low. Simmer for 20-30 minutes, stirring occasionally, to let the flavors meld.
5. Enjoy!