Turkey Chili for Two

Ingredients

• 10 oz lean ground turkey
• 1 cup black beans
• 1 cup diced tomatoes
• 1/2 bell pepper, diced
• 1/2 onion, diced
• 1 tbsp chili powder
• 1 tsp olive oil

Instructions

1. Heat the olive oil in a medium pot or deep skillet over medium-high heat. Add the diced onion and bell pepper and cook for 3 to 4 minutes until they soften and the onion becomes translucent.
2. Add the ground turkey and break it into small crumbles with a wooden spoon. Cook for 5 to 6 minutes until no pink remains and the turkey starts to brown at the edges.
3. Sprinkle in the chili powder and stir for 30 seconds to toast the spice and coat the meat evenly — this blooms the flavor and makes a noticeable difference.
4. Add the black beans (drained and rinsed) and diced tomatoes with their juices. Stir to combine, then bring to a gentle simmer.
5. Reduce the heat to low and let the chili bubble gently for 20 minutes, stirring occasionally, until the liquid reduces and the chili reaches a thick, scoopable consistency. Season with salt to taste before serving.

Tips

• Layer your toppings: a dollop of Greek yogurt, diced avocado, shredded cheese, or a squeeze of lime juice all work beautifully.
• Add a teaspoon of cumin and a pinch of smoked paprika alongside the chili powder for a more complex, smoky flavor.
• This chili tastes even better the next day, so it's a perfect make-ahead dinner. It keeps in the fridge for up to 5 days.
• For extra heat, stir in a diced jalapeño with the onions or add a few dashes of hot sauce at the table.