Turkey Chili with Beans Corn (Printable)

A flavorful blend of lean turkey, kidney beans, and corn simmered with spices for a comforting dish.

# What You'll Need:

→ Meats

01 - 1 lb lean ground turkey

→ Vegetables

02 - 1 large onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 can (15 oz) diced tomatoes
06 - 1 can (15 oz) kidney beans, drained and rinsed
07 - 1 cup corn kernels (fresh, frozen, or canned and drained)

→ Liquids

08 - 1 1/2 cups low-sodium chicken or vegetable broth
09 - 2 tbsp tomato paste

→ Spices & Seasonings

10 - 2 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp dried oregano
14 - 1/2 tsp salt, or to taste
15 - 1/4 tsp black pepper
16 - 1/4 tsp cayenne pepper (optional)

→ Oils

17 - 2 tbsp olive oil

# How-To Steps:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and bell pepper; sauté for 4 to 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add ground turkey, breaking it apart with a spoon. Cook until browned and fully cooked, approximately 6 to 8 minutes.
04 - Mix in chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne. Cook for 1 minute to release flavors.
05 - Add tomato paste and cook for an additional minute, stirring constantly.
06 - Pour diced tomatoes, broth, kidney beans, and corn into the pot. Stir thoroughly to combine all ingredients evenly.
07 - Bring mixture to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes, stirring occasionally until thickened and flavors meld.
08 - Taste and adjust seasoning if necessary. Serve hot, optionally garnished with fresh cilantro, green onions, or a squeeze of lime.

# Expert Advice:

01 -
  • It's ready in under an hour, which means weeknight dinners that taste like you simmered them all afternoon.
  • The lean turkey keeps things lighter but the beans and spices make it feel completely satisfying.
  • It freezes beautifully, so you can make a double batch and thank yourself later.
02 -
  • Don't skip toasting the spices for that minute—it transforms them from dusty powder into something alive and warm.
  • If your chili looks too thin after 25 minutes, just keep simmering uncovered and stirring; it will thicken as liquid reduces.
  • Taste before you serve, not after—seasoning is personal, and you might want more heat or salt than the recipe suggests.
03 -
  • Brown the turkey completely before moving to the next step—any pink spots will cook through in the simmer, but browning it properly now gives you the best flavor and texture.
  • If you forget to toast the spices for that one minute, the chili will still be good, but you'll notice the difference and never skip it again.

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