Turkey Chili
This hearty turkey chili blends lean ground turkey with spices, beans, and veggies in one pot—an easy, comforting dinner you’ll crave all year. It’s cozy, spicy, and ready in under an hour.
Ingredients
- 1 tablespoon Olive oil
- 1 Yellow onion, diced
- 1 Green bell pepper, diced
- 2 cloves Garlic, minced
- 1.5 pounds Ground turkey (93% lean)
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 0.25 teaspoon Cayenne pepper for added heat
- 1 can Diced tomatoes 14.5 ounces
- 1 can Tomato sauce 8 ounces
- 1 cup Low-sodium chicken broth
- 1 can Kidney beans, drained and rinsed 15 ounces
- 1 can Black beans, drained and rinsed 15 ounces
- Salt and black pepper to taste
- Fresh cilantro or sliced green onions for garnish
Instructions
- Heat the olive oil in a large Dutch oven or deep skillet over medium heat. Swirl until it shimmers, then add diced onion and bell pepper.
- Sauté the veggies for 5 minutes, stirring occasionally, until onions turn translucent and peppers soften.
- Stir in minced garlic, chili powder, cumin, smoked paprika, and cayenne; then add ground turkey, breaking it up with your spatula and cook until no pink remains.
- Add diced tomatoes, tomato sauce, and chicken broth; stir to combine.
- Gently fold in kidney beans and black beans; you can mash a few beans against the side for a thicker texture.
- Bring chili to a gentle simmer, then cover and cook for 20 minutes, stirring occasionally.
- Turn off heat and let the chili rest for 10 minutes. Garnish with cilantro or green onions before serving.
Notes
According to USDA, using 93% lean turkey cuts saturated fat by nearly half compared with beef chili. Store leftovers in airtight containers; freeze for future use.
Nutrition
Calories: 320kcal
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