Ingredients
Scale
- 1 lb lean ground turkey
- 1 can (15 oz) kidney beans, rinsed
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup bell peppers, diced (any color)
- 2 tbsp chili powder
- 1 tsp cumin
- 2 tbsp olive oil
- Salt & pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and bell peppers; sauté until softened.
- Stir in minced garlic and ground turkey, cooking until turkey is browned and crumbled.
- Add chili powder and cumin; mix well before incorporating rinsed kidney beans.
- Pour in fire-roasted diced tomatoes with their juices and bring to a gentle simmer.
- Season with salt and pepper to taste. Serve hot with your favorite toppings if desired.
Notes
- For added texture, consider swapping kidney beans for black beans or adding corn.
- Adjust chili powder based on your spice preference; start with less and add more if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 240
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 60mg