Turkey Chili with Kidney Beans

Instructions

1. Step 1

   Dice the onion and bell pepper, then mince the garlic.

   Timer: 5 min (fixed)

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat the olive oil in a large pot over medium heat. Add the onion and bell pepper and cook until softened.

   Timer: 6 min (fixed)

   Ingredients used: 150.0 gr Bell Pepper, 15.0 ml Olive Oil, 200.0 gr Onion

   Cookware: large pot, wooden spoon

3. Step 3

   Add the garlic and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic

   Cookware: large pot, wooden spoon

4. Step 4

   Add the ground turkey and cook over medium heat, breaking it into small pieces, until browned and the center of the meat reaches 74°C.

   Timer: 8 min (fixed)

   Ingredients used: 680.0 gr Ground Turkey

   Cookware: instant-read thermometer, large pot, wooden spoon

5. Step 5

   Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook over medium heat until aromatic.

   Timer: 1 min (fixed)

   Ingredients used: 18.0 gr Chili Powder, 2.0 gr Dried Oregano, 2.0 gr Ground Black Pepper, 6.0 gr Ground Cumin, 6.0 gr Salt, 4.0 gr Smoked Paprika, 30.0 gr Tomato Paste

   Cookware: large pot, wooden spoon

6. Step 6

   Add the crushed tomatoes, chicken stock, and kidney beans. Stir well and bring to a gentle boil over high heat.

   Timer: 5 min (fixed)

   Ingredients used: 480.0 ml Chicken Stock, 800.0 gr crushed tomatoes, 480.0 gr Kidney Bean

   Cookware: large pot, wooden spoon

7. Step 7

   Reduce to low heat and simmer uncovered, stirring occasionally, until the chili is thickened.

   Timer: 25 min (fixed)

   Cookware: large pot, wooden spoon