2 tbsp extra-virgin olive oil 2 tbsp chili powder 1 tbsp ground smoked paprika 1 tbsp ground cumin 1 large onion, chopped 4 garlic cloves, chopped 2 (18-oz) jars or cans stewed tomatoes, chopped 1 (15-oz) can black beans, drained 1 (15-oz) can kidney beans, drained 1 (15-oz) can cannellini beans, drained 3 tbsp balsamic vinegar 1 tbsp hot sauce salt (to taste) 8 tbsp cilantro or chives, chopped
Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground turkey, chili powder, paprika and cumin. Cook for 6 to 8 minutes, stirring occasionally, or until the turkey is cooked.
Add the onion, garlic, tomatoes, black beans, kidney beans, cannellini beans, balsamic vinegar and hot sauce to the pot and bring to a simmer. Cook over medium-low heat for 45 minutes or until all the flavors have married. Season with salt.
Divide the chili among 8 serving bowls and sprinkle with the chopped cilantro or chives.
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