Turkey and Bean Chili

(Ashley Pollock)

Ingredients

1 Tbsp olive oil
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, chopped
1/2 pound ground turkey
2 Tbsp tomato paste
1 tsp ground cumin
1/2 tsp ground chipotle chili pepper or 2 teaspoons chili powder
1 28-ounce can diced tomatoes
2 15-ounce cans kidney beans, rinsed
Kosher salt and black pepper
1/4 cup sour cream
Cilantro springs, for serving

Directions

Heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until tender, 4 to 6 minutes.

Add the turkey and cook, breaking up with a spoon, until no longer pink, 3 to 5 minutes more. Stir in the tomato paste, cumin, and chili pepper and cook, stirring, for 1 minute.

Add the tomatoes (with their juices), the beans, 1/2 cup water, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, 12 to 15 minutes. Serve with the sour cream and cilantro.