Ingredients

• 2 tablespoons olive oil , divided
• 1 medium onion , chopped
• 1 medium carrot , finely chopped
• 1 stalk celery , finely chopped
• 1 tablespoon chopped garlic
• 1.25 pounds lean ground turkey
• 1 , 28 ounce
• 2 cups low-sodium vegetable broth , divided
• 0.25 cups uncooked brown rice
• 2 tablespoons chili powder
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried oregano
• 1 teaspoon garlic-pepper seasoning
• 0.5 teaspoons smoked paprika
• 0.5 teaspoons ground cumin
• 0.5 teaspoons ground black pepper
• 1 , 15 ounce
• 1 teaspoon hot pepper sauce , such as Cholula®
• 0.25 cups tomato paste

Instructions

1. 1 Heat 1 tablespoon olive oil in a large pot over medium heat. Saute onion, carrot, and celery for 10 minutes. Add garlic and cook for an additional 2 minutes. Remove with a slotted spoon and set aside.
2. 2 Heat remaining olive oil in the pan and add ground turkey. Cook and stir until browned and crumbly, 5 to 7 minutes. Add the vegetables back in. Add brushed tomatoes, broth, and uncooked rice. Season with chili powder, Worcestershire, oregano, garlic-pepper seasoning, paprika, cumin, and pepper; bring to a boil. Cover and lower heat to a simmer. Let simmer for 1 hour.
3. 3 Uncover, taste, and adjust spices. Add white beans and hot sauce. If chili is too thin, add 1/4 cup tomato paste. Cover and cook over medium-low heat for 15 minutes more.

Nutrition per serving