Turkey Chili
This turkey chili is a hearty, wholesome dish made with lean ground turkey, kidney beans, corn, and a robust blend of spices. It’s a lighter alternative to traditional beef chili but just as flavorful. Whether simmered on the stovetop or cooked low and slow in a slow cooker, it’s a comforting and protein-rich meal that’s perfect for a cozy family dinner.
Servings: 6
Calories: 336kcal
Ingredients
- 2 teaspoons olive oil
- 1 yellow onion chopped
- 3 garlic cloves minced
- 1 medium red bell pepper chopped
- 1 lb extra-lean ground turkey or chicken 99% lean
- 4 tablespoons chili powder*
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt plus more to taste
- 1 28 oz can diced or crushed tomatoes
- 1¼ cups chicken broth
- 2 15 oz cans dark red kidney beans, rinsed and drained
- 1 15 oz can sweet corn, rinsed and drained
- Optional Toppings
- Shredded cheese
- Diced avocado
- Tortilla chips
- Fresh cilantro
- Sour cream
Instructions
- Heat olive oil in a large pot over medium-high heat. Add the onion, garlic, and red bell pepper. Sauté for 5–7 minutes, stirring often, until the vegetables are softened.
- Add the ground turkey and break it apart with a spoon. Cook until fully browned and no longer pink.
- Stir in chili powder, cumin, oregano, cayenne pepper, and salt. Cook for 20 seconds to bloom the spices.
- Add the tomatoes, chicken broth, kidney beans, and corn. Stir well and bring the mixture to a boil.
- Reduce heat to low and let the chili simmer uncovered for 30–45 minutes, stirring occasionally, until thickened and flavorful.
- Taste and adjust seasonings as needed.
- Serve hot with your choice of optional toppings.
- Notes
- Use less chili powder (2–3 tablespoons) if your brand is spicier than McCormick’s.
- For a slow cooker version: use ½ cup broth, brown the turkey and onion first, then cook everything in a slow cooker on high for 3–4 hours or low for 6–7 hours.