Sautée on a hot pan for 3-4 minutes until the onions become translucent.
Add the ground turkey to the pan, stir to combine, and cook for another 5 minutes.
Mix in the tomatoes, black beans, chicken stock (or bouillon cube), and spices, then let it simmer for 10-15 minutes.
This recipe is for 4 servings of chili.Store in the refrigerator in an airtight container for 3-4 days or in the freezer for several months.When topping your chili, the green onions are optional, but I strongly recommend the sour cream. It adds a freshness that really elevates that taste of the turkey chili.To reduce the heat, remove the seeds from the red chili before chopping.To increase the heat, use more than one red chili or add chili powder to the recipe.To lower the carbs in this recipe, reduce or omit the amount of beans used.You can use canned black beans or prepare your own (learn how to do that 2 ways here)