Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 medium onion (chopped)
- 1 pound ground turkey
- 2 heaping tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 (14 ounce) can red kidney beans (drained)
- 2 (10.5 ounce) cans Rotel Diced Tomatoes & Green Chilies (with juices)
- 1/2 cup water or chicken broth
- Salt & pepper (to taste)
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Sauté chopped onion until soft, about 5 minutes.
- Add ground turkey and cook until browned, breaking it apart as it cooks.
- Stir in tomato paste, Worcestershire sauce, chili powder, garlic powder, cumin, smoked paprika, and cayenne pepper until well combined.
- Mix in drained kidney beans and both cans of diced tomatoes with their juices. Pour in water or chicken broth and bring to a gentle boil.
- Reduce heat and simmer uncovered for about 15–20 minutes, stirring occasionally.
- Season with salt and pepper to taste before serving hot with your choice of toppings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 80mg