Turkey Chili with Kidney Beans (Printable)
A flavorful blend of turkey, kidney beans, and corn for a satisfying and wholesome meal.
# What You'll Need:
→ Proteins
01 - 1 lb lean ground turkey
→ Vegetables
02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 cup corn (frozen or canned, drained)
06 - 1 (14 oz) can diced tomatoes
→ Beans
07 - 1 (15 oz) can kidney beans, drained and rinsed
→ Liquids
08 - 1 cup low-sodium chicken broth
→ Spices & Seasonings
09 - 2 tbsp chili powder
10 - 1 tsp ground cumin
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp dried oregano
13 - 1/2 tsp salt
14 - 1/4 tsp ground black pepper
15 - 1/4 tsp cayenne pepper (optional)
→ Oils
16 - 2 tbsp olive oil
# How-To Steps:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and red bell pepper, sauté for 4 to 5 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Add ground turkey, breaking it up with a spoon. Cook 5 to 6 minutes until browned and fully cooked.
04 - Stir in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and optional cayenne. Cook for 1 minute to release aromas.
05 - Add diced tomatoes, kidney beans, corn, and chicken broth. Stir thoroughly to combine all ingredients.
06 - Bring mixture to a boil, then reduce heat to low. Simmer uncovered for 25 to 30 minutes, stirring occasionally, until thickened and flavors meld.
07 - Taste and adjust seasoning as needed. Serve hot, optionally garnished with fresh cilantro, sliced jalapeños, or a dollop of Greek yogurt.
# Expert Advice:
01 -
- It comes together in under an hour but tastes like you've been simmering it all day.
- Ground turkey keeps it lighter than beef versions, so you can actually enjoy a second bowl without feeling heavy.
- The spice blend is perfectly balanced, not one-note, and you can dial the heat up or down depending on your mood.
02 -
- Don't skip the rinsing step with the beans, or your chili will end up with a pasty, starchy mouthfeel that completely changes the texture.
- The magic happens during the simmer, so resist the urge to crank the heat or leave the lid on, you'll just end up with watery chili instead of something rich and concentrated.
03 -
- Toast your whole spices in a dry pan for a minute before adding them if you ever want to elevate this further, it brings out flavors you didn't know were there.
- Make a double batch, freeze half, and you'll thank yourself the next time you need dinner without the effort.