Ingredients:

• 1 tbsp Extra Virgin Olive Oil
• 454 grams Extra Lean Ground Turkey
• 1 Yellow Onion (chopped)
• 2 Cups Diced Tomatoes
• 2 Cups Crushed Tomatoes
• 2 Cups Black Beans (cooked, rinsed)
• 1 ¾ Cups Red Kidney Beans (cooked,
• rinsed)
• 2 Carrots (chopped)
• 5 Stalks Celery (chopped)
• 1 Red Bell Pepper (chopped)
• 1 Jalapeno Pepper (chopped)
• 3 tbsp Chili Powder
• 1 tsp Cumin
• 1 tsp Sea Salt

Directions:

1. Heat the extra virgin olive oil in a large dutch oven over medium heat.
2. Once the oil is hot, add the extra lean ground turkey and chopped onion to the pot. 
3. Sauté the mixture for about five to seven minutes, stirring occasionally, or until the turkey is cooked through and the onion is soft and translucent.
4. Add all of the remaining ingredients to the pot: diced tomatoes, crushed tomatoes, black beans, red kidney beans, chopped carrots, chopped celery, chopped red bell pepper, chopped jalapeno pepper, chili powder, cumin, and sea salt. Stir the ingredients together until well combined.
5. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and let the chili simmer uncovered for about 30 minutes, stirring occasionally. This allows the flavors to meld together and the chili to thicken.
6. Once the chili has reached your desired consistency and flavor, remove it from the heat. Ladle the chili into bowls and serve hot.