Turkey, Corn & Black Bean Chili

In a large pot, heat oil over medium-high heat. Add onion and garlic and sauté until onion is fragrant and has softened, about 2 minutes. Season with salt and pepper.

Add ground turkey and break it into chunks with a wooden spoon or a spatula as it cooks. Cook, stirring occasionally, until turkey is cooked through, 7-10 minutes.

Stir in diced tomatoes, chili powder, red pepper flakes, smoked paprika and hot sauce. If you’re sensitive to spicy food, start with half of the amount for each seasoning, then taste and add more as necessary.

Reduce heat to medium and bring to a simmer. Add corn and black beans and stir to combine. Simmer chili for at least 20 minutes (I usually let mine go longer, about 30 minutes to an hour). Taste and season chili to taste.

Ladle chili into bowls and garnish with shredded cheddar cheese, a dollop of plain Greek yogurt and a sprinkle of chopped green onions. Serve immediately.

Notes:
– This chili is spicy! Add seasonings a little at a time and taste as you go if you aren’t a spicy food fan.
– If you don’t have fresh tomatoes, substitute two 28 ounce cans of diced or crushed tomatoes.