Sort ingredients
jemmaif
QR Code
Listen
Pdf
Mix the cumin, paprika, chili powder, salt, and black pepper in a small bowl and set aside.
Heat the oil in a Dutch oven or heavy-lidded pot over medium heat. Add the onion and the peppers and cook, stirring occasionally, until slightly softened and translucent, 6 to 7 minutes. Add the garlic and cook, stirring often, until softened and fragrant, 1 to 2 minutes.
Push the vegetables to the sides of the pan to make a large hole in the center of the pot. Add the ground turkey to the center and cook, stirring to break up the large chunks, until browned, 6 to 7 minutes.
Sprinkle the reserved spice mixture over the beef and vegetables and stir to combine. Add the crushed tomatoes and kidney beans and bring to a boil over high heat. Add up to 1 cup of water if the chili looks too thick. Reduce the heat to medium-low and simmer, stirring occasionally, until the flavors meld together, 14 to 16 minutes. Season with salt to taste. Keep the chili over low heat until serving.
To serve, evenly divide the chili among 4 bowls and top with the shredded cheese, sour cream, and sliced green onion if desired.