Ingredients
- 1 lb ground turkey
- 1 1/2 tsp olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 red or yellow bell pepper, chopped
- 2 jalapeños, chopped
- 1 tbsp garlic, minced
- 1 (28 oz) can crushed tomatoes
- 3 tbsp tomato paste
- 1 (16 oz) can kidney beans, drained, rinsed, and lightly mashed
- 2 cups water
Spices
- 2 tbsp chili powder
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp cayenne pepper
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp hot sauce
Instructions
Brown
- Heat olive oil in a large pot over medium heat.
- Add ground turkey and cook, breaking it up, until evenly browned, about 5 minutes.
- Add onion, bell peppers, jalapeños, and garlic. Cook until onion is translucent, about 5 minutes.
Simmer
- Stir in crushed tomatoes, tomato paste, kidney beans, water, and all spices.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 45–60 minutes, stirring occasionally, until thickened and flavours are deep.
Storage
- Fridge: Up to 5 days in an airtight container.
- Freeze: Freezes well for up to 3 months. Thaw overnight and reheat over medium heat.
Variations
- Milder — reduce cayenne to a pinch and omit jalapeño seeds.
- White bean — swap kidney beans for cannellini beans; slightly lighter in flavour.
- Thicker — mash more of the beans before adding, or simmer uncovered for the last 15 minutes.
- Slow cooker — brown turkey and aromatics first, then transfer everything to the slow cooker. Cook on Low 6–8 hours or High 3–4 hours.
Added Aug 27, 2026 · Updated Aug 27, 2026