Weeknight Turkey and Black Bean Chili

Heat 1 tbsp extra virgin olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 1 medium diced yellow onion and cook until softened and translucent, about 5 minutes.

Add 3 cloves minced garlic, 2 tbsp chili powder, 1 tbsp ground cumin, and 1 tsp smoked paprika. Stir continuously for 1 minute to toast the spices until highly fragrant.

Add 1 lb lean ground turkey to the pot. Cook, breaking the meat apart with a wooden spoon, until browned and fully cooked through, about 5 to 7 minutes.

Stir in 28 oz canned crushed tomatoes, 15 oz rinsed black beans, 1/2 cup low-sodium chicken broth, 1 tsp kosher salt, and 1/2 tsp black pepper.

Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 15 minutes, stirring occasionally, to allow the flavors to meld and the chili to thicken.

Remove from heat and let the chili rest for 5 minutes before ladling into bowls. Serve warm.