Traditional chili may vary from state to state and home to home, but one thing is always certain: hearty, filling, and meaty.

Makes: 8 bowls

Serving Size: 1 bowl (332g)

Prep Time: 30 minutes

Total Time: 60 minutes

Nutrition Facts:  296 calories / 22.5g carb / 29g pro / 10.5g fat

Ingredients:

• 1 tablespoon (14g) olive oil
• 1 medium (185g) yellow onion (diced)
• 3 garlic cloves (minced)
• 1 medium (114g) green bell pepper (diced)
• 1 medium (114g) red bell pepper (diced)
• 3 tablespoons tomato paste
• 1 lb (16-ounces) 93% lean ground beef
• 1 lb (16-ounces) 93% lean ground turkey
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• 2 teaspoons salt
• 1 teaspoon dried oregano
• 1 teaspoon paprika 
• ½ teaspoon ground black pepper
• 1 28-ounce can (784g) crushed tomatoes
• 1 14.5-ounce can (420g) canned diced tomatoes with juice
• 1 15-ounce can (425g) kidney beans (rinsed and drained)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onions and cook until soft, then add the garlic and stir until fragrant (about 1-2 minutes). Add the bell peppers and cook for an additional 3-5 minutes until soft. 
2. Add the tomato paste and stir to coat vegetables. Then add the beef and turkey, breaking the meat up and cook until browned.
3. Add all seasonings including chili powder, cumin, garlic powder, salt, paprika, oregano, and pepper. Mix well.
4. Add crushed tomatoes, diced tomatoes, and kidney beans and stir.
5. Bring to a boil then reduce heat to low, and let simmer for 30 minutes until liquid is at your desired consistency.
6. Ladle into bowls and top with sour cream and cheddar cheese (macros not included). Enjoy!