Hearty Turkey Chili (Printable Version)

A warming dish combining lean turkey, beans, tomatoes, and rich spices for satisfying flavor.

# What You'll Need:

→ Meats

01 - 1 lb lean ground turkey

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño, seeded and finely chopped (optional)

→ Beans & Tomatoes

06 - 1 can (15 oz) black beans, drained and rinsed
07 - 1 can (15 oz) kidney beans, drained and rinsed
08 - 2 cans (14.5 oz each) diced tomatoes with juices
09 - 1 can (6 oz) tomato paste

→ Liquids

10 - 1 cup low-sodium chicken broth or water

→ Spices & Seasonings

11 - 2 tbsp chili powder
12 - 1 tsp ground cumin
13 - 1 tsp smoked paprika
14 - 1/2 tsp dried oregano
15 - 1/4 tsp cayenne pepper (optional)
16 - 1 1/2 tsp salt
17 - 1/2 tsp ground black pepper

→ Optional Toppings

18 - Chopped fresh cilantro
19 - Sliced green onions
20 - Shredded cheese
21 - Sour cream or Greek yogurt
22 - Lime wedges

# Directions:

01 - Heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and red bell pepper; cook for 4 to 5 minutes until softened.
02 - Stir in minced garlic and chopped jalapeño; cook for 1 minute until fragrant.
03 - Add ground turkey and cook, breaking up with a spoon, until browned and fully cooked, about 5 to 7 minutes.
04 - Add chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Stir to evenly coat meat and vegetables.
05 - Stir in tomato paste and cook for 1 minute to intensify flavor.
06 - Pour in diced tomatoes with juices, drained beans, and chicken broth. Stir to mix thoroughly.
07 - Bring to a simmer, reduce heat to low, partially cover, and cook for 30 minutes, stirring occasionally.
08 - Taste and adjust seasoning as necessary. Serve hot topped with desired optional toppings.

# Expert Advice:

01 -
  • It's ready in under an hour, which means weeknight dinners that taste like you've been cooking all day.
  • Lean turkey keeps it from feeling heavy, so you can actually enjoy seconds without the guilt.
  • The spice blend is forgiving enough for beginners but deep enough to impress people who think they know chili.
02 -
  • If you don't let the spices cook for that full minute, they taste raw and metallic—toasting them is the difference between good and great.
  • Taste as you go; chili is forgiving, but you can't un-salt it, so hold back and layer your seasoning instead of dumping it all in at once.
03 -
  • Brown the turkey in batches if your pot is crowded; give it space so it browns instead of steaming.
  • Buy your spices in smaller quantities if you don't cook often—spices lose their punch after about six months, and stale spices are the quickest way to turn homemade chili into something disappointing.
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