Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 small zucchini, finely diced
  • 1 lb lean ground turkey
  • 2 (15 oz) cans black beans, drained and rinsed
  • 1 (28 oz) can fire-roasted diced tomatoes
  • 1 cup low-sodium chicken broth
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp unsweetened cocoa powder

Instructions:

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and red bell pepper, sautéing for 5–7 minutes until onions are translucent and peppers have softened.
  2. Stir in the minced garlic and finely diced zucchini, cooking for another 2 minutes until the garlic becomes fragrant.
  3. Increase the heat to medium-high. Add the ground turkey to the pot, breaking the meat apart with a spatula, and cook until no longer pink and lightly browned.
  4. Lower the heat to medium. Stir in the chili powder, cumin, smoked paprika, salt, pepper, and cocoa powder. Toast the spices for 1 minute, stirring constantly.
  5. Pour in the fire-roasted diced tomatoes (with juices), drained black beans, and chicken broth. Stir to combine.
  6. Bring the mixture to a light simmer and cook for the remaining time until the flavors are well-blended and the chili has reached your desired thickness.