Description
This flavorful Turkey Chili recipe is a hearty and healthy dish made with lean ground turkey, fire-roasted tomatoes, kidney beans, and a blend of spices. It’s perfect for a cozy weeknight dinner, packed with protein and vibrant veggies, and can be customized with your favorite chili toppings.
Ingredients
Protein and Vegetables
- 1 pound ground turkey (93% lean)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium red bell pepper, diced
- ½ cup sweet corn
Pantry Items and Spices
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 can fire-roasted tomatoes (15 ounces)
- 1 can kidney beans, drained and rinsed
- Salt and black pepper, to taste
Instructions
- Sauté Onion and Garlic: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 2 to 3 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Cook Ground Turkey: Add the ground turkey to the pot. Using a spoon, break it up as it cooks. Continue cooking for 5 to 6 minutes or until the turkey is no longer pink and starts to brown slightly.
- Add Spices and Vegetables: Stir in the chili powder and ground cumin to coat the turkey evenly. Add the diced red bell pepper, fire-roasted tomatoes (with their juices), sweet corn, and the drained kidney beans. Season with salt and black pepper to taste.
- Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes. Stir occasionally to prevent sticking and allow flavors to meld.
- Adjust and Serve: Taste the chili and adjust seasoning as needed with additional salt or pepper. Serve hot, optionally topped with shredded cheese, chopped green onions, or a dollop of sour cream for added richness and flavor.
Notes
- Use lean ground turkey to keep the chili healthy and low in fat.
- For a spicier chili, add a pinch of cayenne pepper or chopped jalapeños.
- This chili can be made ahead and tastes even better the next day after the flavors meld.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- To make it vegetarian, substitute ground turkey with extra beans or a meat alternative.
