Smoky Turkey Bean Chili

1. Heat a large pot, such as a Dutch oven, over medium heat. When hot, add the oil, onion, and bell pepper. Cook until the onion is translucent, a few minutes. Add the garlic and cook for another minute. Push veggies to one side of the pan.
2. Spray the open side of the pan with pan spray, then add the ground turkey. Cook undisturbed for about 3 minutes, until dark golden on the bottom. Flip over and repeat. Use a spatula to break up the turkey into small pieces. Mix in the smoked paprika, chili powder, cumin, oregano, salt, chili flakes, and black pepper.
3. Add the beans, crushed tomato, and chicken stock. Bring to a rapid simmer, then decrease the heat to maintain a gentle simmer. Cook for 45–60 minutes, stirring every few minutes, until the chili is thick and the flavors have fully developed.
4. Serve topped with cilantro and freshly squeezed lime.

Note: This dish is great for meal prep or leftovers and will keep in the fridge for up to 5–7 days. Ground chicken or beef could be used in place of the turkey if desired. For a vegetarian/vegan version, a substitute can be achieved with crumbled extra firm tofu and vegetable stock.