Turkey Chili with Beans Corn (Printable)
Lean turkey and kidney beans meld with corn and peppers in a spiced, hearty chili stew.
# What You'll Need:
→ Meats
01 - 1 pound lean ground turkey
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 2 cloves garlic, minced
06 - 1 (15 oz) can diced tomatoes with juices
07 - 1 cup corn kernels, drained if canned
→ Beans
08 - 1 (15 oz) can kidney beans, drained and rinsed
09 - 1 (15 oz) can black beans, drained and rinsed (optional)
→ Liquids
10 - 2 cups low-sodium chicken broth
→ Spices & Seasonings
11 - 2 tablespoons chili powder
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon salt, or to taste
16 - 1/4 teaspoon freshly ground black pepper
17 - 1/4 teaspoon cayenne pepper (optional)
→ Garnishes (optional)
18 - Chopped cilantro
19 - Sliced green onions
20 - Shredded cheese
21 - Sour cream
# How-To Steps:
01 - Heat a large pot or Dutch oven over medium heat. Add the ground turkey and cook, breaking it up with a spatula, until fully browned, about 5 to 6 minutes. Drain excess fat if necessary.
02 - Add diced onion, red and green bell peppers, and minced garlic to the pot. Sauté until softened, about 4 to 5 minutes.
03 - Stir in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper if using. Cook for 1 minute until fragrant.
04 - Pour in the diced tomatoes with their juices, kidney beans, optional black beans, corn, and chicken broth. Mix thoroughly to combine.
05 - Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for 25 to 30 minutes, stirring occasionally to meld flavors.
06 - Taste and adjust seasonings as needed. Serve hot with optional garnishes such as chopped cilantro, green onions, shredded cheese, or sour cream.
# Expert Advice:
01 -
- It comes together in under an hour but tastes like it simmered all day.
- Lean turkey means you get that hearty chili feeling without the heaviness afterward.
- One pot, minimal cleanup, and it tastes even better the next day.
02 -
- Don't skip rinsing the canned beans, no matter how tired you are; it changes the texture of your final pot.
- If your chili tastes flat after simmering, it's almost always because it needs more salt or a pinch more of the spice blend, not more time.
03 -
- Make a double batch and freeze half in portions; it tastes just as good thawed and reheated, and future you will be grateful.
- Add your garnishes right before eating, not before storing, so leftovers stay fresh and the cheese doesn't get weird.