2 tablespoons olive oil
1 onion, small dice
1 green pepper, small dice
3 cloves garlic, minced
2 pounds ground turkey
2 28-ounce cans diced tomatoes, with juices
1 28-ounce can crushed tomatoes
2 15-ounce cans kidney beans, drained and rinsed
1 cup frozen corn
2 tablespoons chili powder
1 tablespoon paprika
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
Heat oil in a large Dutch oven. When hot, add onion and green pepper and cook for 3 minutes, just until soft.
Add the garlic and cook for another 30 seconds.
Add the ground turkey to the pot, breaking it up as you do. Cook for about 7 to 10 minutes, until no longer pink.
Add the diced tomatoes, crushed tomatoes, kidney beans, corn, chili powder, paprika, oregano, cumin, salt, and black pepper. Stir well.
Bring chili to a boil then reduce heat and simmer for 20 to 30 minutes, until the chili has thickened slightly and all the flavors have married together.