Description
A comforting bowl of hearty turkey chili packed with rich flavors and nutrients, perfect for chilly evenings and gatherings.
Ingredients
Scale
- 1 pound ground turkey
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 can (28 ounces) diced tomatoes (with juices)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (red or green), diced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- Salt and pepper to taste
- 1–2 cups chicken broth (low sodium)
- Optional toppings: shredded cheese, sour cream, avocado, or fresh cilantro
Instructions
- Start by heating a large pot or Dutch oven over medium heat. Add the ground turkey, breaking it apart with a wooden spoon. Cook until it’s no longer pink, about 5-7 minutes, stirring occasionally.
- Once the turkey is cooked, toss in the chopped onions, garlic, and bell pepper. Cook for another 5 minutes or so, until the onions become translucent and the peppers are tender.
- Sprinkle in the chili powder, cumin, paprika, oregano, salt, and pepper. Stir well to coat all the veggies and turkey in those fragrant spices.
- Next, pour in the diced tomatoes and their juices along with the black and kidney beans. Stir to combine.
- Bring the mixture to a gentle boil, then reduce the heat to low. Let the chili simmer for 30 minutes.
- Taste and adjust seasoning as needed, adding hot sauce or diced jalapeños if desired.
Notes
Chili often tastes even better the next day as the flavors meld together; consider making it ahead of time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg