This rich in flavor chili is easy to make and could be used as meal prep for the weeks lunches! Add a crunchy element by serving with Fritos sprinkled on top.
1 tablespoon extra virgin olive oil
2 small yellow onions, chopped
4 cloves garlic, minced or grated
2 pounds ground turkey or chicken
2 red peppers, seeded and chopped
2 chipotle peppers in adobo, finely chopped (use 1 pepper for less heat)
2-3 cups low sodium chicken broth
1 can (28 ounce) crushed tomatoes
1/4 cup tomato paste
2 bay leaves
2 tablespoons chili powder
1 tablespoon smoked paprika
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 1/2 teaspoons salt
1 can (14 ounce) white beans, drained
cheddar cheese, avocado, green onions, and cilantro for serving
Heat the olive oil in a large XD frypan over medium heat. Once the oil is heated, add the onion and cook until it begins to caramelize around the edges, usually taking 4-5 minutes. Stir in the garlic and cook for another minute. Add the turkey and brown all over, breaking up the meat as you go, as if making tacos. Remove the pan from the heat.
Transfer the turkey to the casserole. Add in the red bell peppers, chipotle peppers, chili powder, smoked paprika, cumin, cinnamon, and salt. Stir in 2 cups chicken broth, the tomatoes, tomato paste, and bay leaves, stir to combine. Bring to a boil, then put on LOW heat. Cover and cook on low for 1-2 hours. During the last 30 minutes, stir in the beans. If your chili is too thick you can add remaining broth.
Remove the bay leaves and ladle the chili into bowls. Top with your choice of cheddar cheese, avocado, and green onions.