This hearty chili starts with ground turkey browned until deeply savory, built on a base of softened onion, bell pepper, and garlic that gets bloomed in warm chili powder, cumin, smoked paprika, and oregano. Tomato paste gets cooked down until it deepens in color, then crushed and diced tomatoes, kidney beans, and chicken broth simmer everything into a thick, spoon-coating pot of chili. The long simmer lets every warming spice meld together, giving you a bowl that's rich, smoky, and satisfying without feeling heavy. Finish it with a scatter of fresh sliced scallions for a bright, crisp contrast against all that slow-cooked depth. It's an easy one-pot dinner that reheats beautifully, making it a smart choice to build into an anti-inflammatory meal rotation. Bonus: it freezes well, so you can portion out lunches for the week ahead.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
