Chili is a classic, affordable, meal that can easily be made vegetarian. This one-pot meal makes delicious leftovers that you can freeze for later. You can also switch it up and add it to baked potatoes, nachos, or enjoy as a burrito bowl!
In a large pot over medium high heat, cook the onions in the oil until starting to soften (about 5 minutes).
Add the ground chicken or turkey and cook, breaking up the meat into small pieces. Cook until no longer pink (about 5 to 10 minutes).
Stir in the peppers, chili powder, and cumin. Cook for 2 minutes.
Add the tomato purée and water. Bring to a boil before turning to medium low and simmering, covered, for 40 minutes. Stir occasionally.
Add the beans and cook for another 10 minutes. The internal temperature of chili should read 165˚F (74˚C) if using an instant read thermometer.
Serve with sour cream, avocado, and cheddar cheese.
