1. 1 pound ground turkey
2. 1 tablespoon olive oil
3. 1 large onion, chopped
4. 3 cloves garlic, minced
5. 1 bell pepper (any color), chopped
6. 1 jalapeño pepper, finely chopped (adjust for heat preference)
7. 2 cans (15 oz each) kidney beans, drained and rinsed
8. 1 can (15 oz) diced tomatoes
9. 1 can (6 oz) tomato paste
10. 2 cups chicken broth
11. 2 teaspoons chili powder
12. 1 teaspoon ground cumin
13. 1 teaspoon paprika
14. 1 teaspoon dried oregano
15. 1/2 teaspoon ground coriander
16. Salt and black pepper to taste
17. Optional toppings: shredded cheese, chopped green onions, sour cream, cilantro, avocado

Cook the Ground Turkey:

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground turkey and cook until browned, breaking it apart with a spoon as it cooks. Once cooked, transfer the turkey to a plate and set aside.

Sauté Aromatics:

In the same pot, add the chopped onion, garlic, bell pepper, and jalapeño pepper. Sauté for about 5-7 minutes, or until the vegetables begin to soften.

Add Beans and Tomatoes:

Return the cooked turkey to the pot. Add the drained kidney beans, diced tomatoes, and tomato paste. Stir to combine.

Add Spices:

Sprinkle in chili powder, ground cumin, paprika, dried oregano, ground coriander, salt, and black pepper. Mix well to distribute the spices evenly.

Pour in Chicken Broth:

Add the chicken broth to the pot and stir. Bring the mixture to a gentle boil.

Simmer:

Reduce the heat to low, cover, and let the chili simmer for about 30-40 minutes. This allows the flavors to meld and the chili to thicken.

Adjust Seasoning:

Taste and adjust the seasoning if needed. If you want more heat, you can add extra chili powder or a pinch of cayenne pepper.

Serve:

Add Bubs. Eat soup.