Turkey Chili Recipe
American · Main course · 60 min total
A hearty and flavorful chili made with lean ground turkey, beans, and a blend of spices. Perfect for a cozy weeknight dinner.
15
min prep
min prep
45
min cook
min cook
6
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 1.5 pounds lean ground turkey
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1.5 cups low-sodium chicken broth
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add onion and bell pepper; cook until softened, about 5 minutes. Add garlic and jalapeño; cook 1 minute more.
- Add ground turkey; cook, breaking up with a spoon, until browned, about 6 minutes. Drain excess fat if desired.
- Stir in chili powder, cumin, smoked paprika, and cayenne (if using); cook 1 minute until fragrant.
- Add diced tomatoes (with juices), tomato sauce, kidney beans, black beans, and chicken broth. Stir to combine.
- Bring to a boil, then reduce heat to low and simmer, uncovered, for 30-40 minutes, stirring occasionally, until chili thickens.
- Season with salt and pepper to taste. Serve hot with desired toppings.
Tips
- Top with shredded cheddar cheese, sour cream, diced avocado, or fresh cilantro.
- Chili tastes even better the next day; store in refrigerator for up to 4 days or freeze for up to 3 months.
- For a thicker chili, mash some of the beans against the pot before serving.
AI estimate may be inaccurate · Terms