Turkey Chili

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2 Tbsp olive oil
20 oz 93% lean ground turkey
1 red bell pepper, chopped (1 1/2 cups)
1 medium yellow onion, chopped (1 1/2 cups)
3 cloves garlic, minced (1 Tbsp)
Salt and freshly ground black pepper
1 (14.5 oz) can diced tomatoes with green chilies
2 (8 oz each) cans tomato sauce
1 cup low-sodium chicken broth , then another 1/2 cup if desired
1 Tbsp chili powder
1 Tbsp ancho chili powder
1 1/2 tsp ground cumin
1 tsp ground paprika (smoked or regular sweet)
1/2 tsp ground coriander
2 (14.5 oz) cans red kidney beans (I used 1 can light 1 can dark), drained and rinsed

Heat 1 Tbsp olive oil in a large pot over medium-high heat. Add turkey, season with salt and pepper and cook, stirring occasionally and breaking up turkey until cooked through. Transfer turkey to a plate.
Heat remaining 1 Tbsp olive oil in now empty pot over medium-high. Add bell pepper and onion and saute 4 minutes.
Add garlic, chili powder, ancho chili powder, cumin, paprika and coriander and saute 30 seconds longer.
Pour in tomatoes, tomato sauce, chicken broth, cooked turkey and season with salt and pepper to taste.
Bring to a simmer then reduce heat to low. Cover and let continue to simmer, stirring occasionally, for 30 minutes.
Stir in kidney beans and more chicken broth to thin if desired and heat through, about 2 minutes. Serve warm with desired toppings.

Toppings not included in nutrition estimate.
You can sneak in a vegetable for another healthy filler. Try sautéing 1 diced carrot with the bell pepper mixture, or add 1 chopped zucchini halfway through simmering, or finish with 1 cup frozen corn near the end.

How to Make Turkey Chili in the Crockpot

Cook turkey in pot in oil. Transfer to slow cooker.
Saute bell pepper and onion in pot 4 minutes and garlic 30 seconds, transfer to slow cooker.
Add tomatoes, tomato sauce, chicken broth, spices, salt and pepper to slow cooker.
Cover and cook on low heat 5 hours.
Stir in kidney beans and heat through for a few minutes. Serve warm.