For the veggies

• 1 tablespoon olive oil
• 1 medium white onion – peeled and diced
• 1 medium green bell pepper – diced
• 1 medium red bell pepper – diced
• 3 cloves of garlic – minced
• 2 tablespoons tomato paste
• Kosher salt and black pepper – to taste

For the chili seasoning

• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

For the chili

• 1 and 1/2 pounds of lean ground turkey
• 1 (10oz) can of red enchilada sauce
• 1 (15oz) can of chili pinto beans
• 1 (15oz) can black beans – I used low-sodium
• 1 (15oz) can fire roasted diced tomatoes
• 1 cup chicken stock
• 1 and 1/2 cups corn – I used canned corn
• Kosher salt and black – pepper to taste

For topping and serving

• Sliced avocado
• Sour cream
• Greek Yogurt 
• Shredded cheddar cheese
• Cilantro 
• Limes
• Tortilla chips