Cooler nights call for a big pot of chili, and this one brings smoky turkey, sweet corn, and two kinds of beans together in a weeknight-friendly bowl. Everyday Brunk Original All Purpose Seasoning gives the pot its savory backbone from the first sizzle to the last spoonful.

It is the kind of dinner that tastes like you worked all afternoon, even though the whole pot comes together in one Dutch oven. Set out the toppings, grab some tortilla chips, and let everybody build their own bowl.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and finely chopped, optional
  • 3 garlic cloves, finely chopped
  • 1 1/2 pounds ground turkey
  • 2 tablespoons Everyday Brunk Original All Purpose Seasoning, plus more to finish
  • 1 teaspoon smoked paprika
  • 1 tablespoon tomato paste
  • 1 can (28 ounces) fire-roasted diced tomatoes
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 1/2 cups low-sodium chicken broth
  • 1 cup frozen corn
  • 1 tablespoon fresh lime juice or apple cider vinegar
  • Sour cream, shredded cheddar, sliced scallions, cilantro, lime wedges, and tortilla chips, for serving

Instructions

  1. Heat the oil in a large Dutch oven over medium heat. Add the onion, bell pepper, and jalapeño. Cook for 5 to 6 minutes, stirring now and then, until the vegetables soften and pick up a little color.
  2. Add the garlic and cook for 30 seconds. Crumble in the ground turkey, then sprinkle in the Everyday Brunk and smoked paprika. Cook for 6 to 8 minutes, breaking the turkey into small pieces, until no pink remains and the edges start to brown.
  3. Stir in the tomato paste and cook for 1 minute so it darkens slightly. Add the fire-roasted tomatoes, kidney beans, black beans, and broth. Scrape up any browned bits from the bottom of the pot.
  4. Bring the chili to a gentle bubble, then lower the heat. Simmer uncovered for 20 to 25 minutes, stirring occasionally, until thick and glossy. Stir in the corn during the final 5 minutes.
  5. Turn off the heat and stir in the lime juice or apple cider vinegar. Taste and add another pinch of Everyday Brunk if you want a bolder finish.
  6. Ladle into bowls and pile on cheddar, sour cream, scallions, and cilantro. Serve with lime wedges and plenty of tortilla chips for scooping.

Brunk tip

Everyday Brunk brings salt and seasoning to the pot, so taste before adding any extra salt. Chili is even better the next day; loosen leftovers with a splash of broth while reheating, then brighten each bowl with fresh lime and a new handful of scallions.