Ingredients
Step-by-Step Instructions
- Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the ground turkey, onion powder and garlic paste. Cook for 6 to 8 minutes, breaking the turkey up with a wooden spoon, until it is browned and no pink remains.
- Add the chopped red bell pepper, chili powder, paprika, cumin, oregano and cayenne. Stir and cook for 1 to 2 minutes, until the spices smell fragrant.
- Pour in the diced tomatoes with their juices and stir well. Bring to a boil, then reduce the heat to low.
- Cover and simmer for 20 minutes, stirring once or twice, until the pepper is tender and the chili has thickened. Taste and season with salt, black pepper and more cayenne or hot sauce if you like.
- Ladle into bowls and serve with your choice of toppings, such as fresh cilantro, shredded cheese, diced avocado, sour cream or jalapeno slices.
Nutrition
Notes
Nutrition is per serving (a quarter of the recipe, about 1 ¼ cups) made with extra-lean ground turkey, and doesn't include toppings. With 93% lean turkey, each bowl has about 22g of protein.
Slow cooker: brown the turkey first, then add everything else and cook on low for 6 hours or high for 3 hours.
Instant Pot: brown the turkey on Saute, stir in the pepper and spices, add ¼ cup chicken broth and scrape the bottom, then pour the tomatoes on top without stirring. Pressure cook on high for 10 minutes with a 10-minute natural release.
Storage: keeps for 4 days in the fridge or 3 months in the freezer.
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
