Ingredients:

  • 1 lb lean ground turkey
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 can (400g) crushed tomatoes
  • 1 cup low-sodium beef broth
  • 1 tbsp apple cider vinegar
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels

Instructions:

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  2. Add the ground turkey and spread it across the pan; sear undisturbed for 3–4 minutes until a mahogany-colored crust forms, then break it apart and cook until no longer pink.
  3. Lower the heat to medium and stir in the diced onion and red bell pepper, sautéing for 5 minutes until the onions are translucent.
  4. Add the minced garlic and the spice blend (chili powder, cumin, paprika, salt, pepper), stirring constantly for 60 seconds until toasted and nutty.
  5. Pour in the crushed tomatoes, broth, and apple cider vinegar.
  6. Stir in the kidney beans, black beans, and corn kernels.
  7. Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 20–25 minutes until thickened.