Description
This turkey chili is a lighter take on a classic, made with lean ground turkey, beans, tomatoes, and the perfect blend of spices. It’s thick, flavorful, and ready in under an hour. Whether you serve it with cornbread, rice, or all your favorite toppings, it’s guaranteed to warm you up!
Ingredients
1 tablespoon olive oil
1 lb ground turkey
1 small onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can diced tomatoes
1 (8 oz) can tomato sauce
2 tablespoons tomato paste
1 cup chicken broth (or water)
Seasonings:
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
Salt and pepper, to taste
Optional: pinch of cayenne for extra heat
Instructions
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Heat oil in a large pot over medium heat. Add ground turkey and cook, breaking it up, until browned and cooked through (about 5–6 minutes).
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Add diced onion, bell pepper, and garlic. Cook for 3–4 minutes until softened and fragrant.
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Stir in tomato paste, chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute to toast the spices.
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Add beans, diced tomatoes, tomato sauce, and broth. Stir to combine.
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Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally.
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Taste and adjust seasoning. Add a splash of broth if too thick, or simmer uncovered to thicken.
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Serve hot with your favorite toppings: shredded cheese, sour cream, green onions, jalapeños, or tortilla chips.
Notes
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Add corn, zucchini, or sweet potatoes for extra veggies.
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Swap in ground beef or chicken if desired.
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Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.