Turkey Chili with Kidney Beans (Printable)

Lean ground turkey and beans in a flavorful tomato base with warming spices, perfect for cozy dinners or meal prep.

# What You Need:

→ Meats

01 - 1 lb lean ground turkey

→ Vegetables

02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 cup corn kernels (fresh, frozen, or canned and drained)
06 - 1 (14 oz) can diced tomatoes
07 - 1 (6 oz) can tomato paste

→ Beans

08 - 1 (15 oz) can kidney beans, drained and rinsed

→ Liquids

09 - 2 cups low-sodium chicken or vegetable broth

→ Spices & Seasonings

10 - 2 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1 tsp smoked paprika
13 - 1/2 tsp dried oregano
14 - 1/2 tsp salt, or to taste
15 - 1/4 tsp black pepper
16 - 1/4 tsp cayenne pepper (optional, for heat)

→ Oils

17 - 2 tbsp olive oil

# Steps:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and bell pepper, sauté for 4–5 minutes until softened.
02 - Add garlic and cook for 1 minute until fragrant.
03 - Add ground turkey, breaking it up with a spoon. Cook until browned and no longer pink, about 6–8 minutes.
04 - Stir in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne (if using). Cook for 1 minute to toast the spices.
05 - Add tomato paste and stir to coat meat and vegetables.
06 - Pour in diced tomatoes, kidney beans, corn, and broth. Stir well to combine.
07 - Bring to a boil, then reduce heat to low. Simmer uncovered for 30 minutes, stirring occasionally, until flavors meld and chili thickens.
08 - Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro, sliced jalapeños, or a dollop of Greek yogurt if desired.

# Expert Advice:

01 -
  • The lean turkey keeps it lighter than beef chili but the blend of spices ensures you wont miss a bit of flavor - trust me, even my beef-loving uncle asks for seconds.
  • Its honestly even better the next day after the flavors have had time to meld, making it perfect for meal prep when life gets chaotic.
02 -
  • Never rush the simmering stage - I once tried to speed things up by using high heat and ended up with turkey that was tough as leather and spices that tasted raw rather than rich.
  • The chili will continue to thicken as it cools, so if youre planning to reheat it later, leave it slightly thinner than youd normally serve it.
03 -
  • Take the time to properly brown your turkey in batches if needed - overcrowding the pan steams rather than sears the meat, robbing you of crucial flavor development.
  • A splash of apple cider vinegar or a squeeze of lime juice added in the last five minutes of cooking brightens all the flavors and adds a subtle complexity that most people cant identify but absolutely enhances the whole dish.

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