Description

A hearty and flavorful Turkey Chili packed with beans, tomatoes, and spices, perfect for a comforting and nutritious meal. This recipe uses lean ground turkey and a medley of beans simmered with chili powder and cumin for an authentic spicy taste, ideal for chilly days or anytime you crave a satisfying bowl of chili.

Ingredients

Scale

Meat and Oil

1 Tbsp olive oil
1 lb lean ground turkey

Vegetables and Beans

1 medium red onion, diced (or yellow onion)
28 oz canned diced tomatoes with juice
15 oz tomato sauce
15 oz black beans, drained and rinsed
15 oz kidney beans, drained and rinsed
15 oz pinto beans with their juice (or white beans with their juice)
2 oz jar of diced jalapeños or mild green chilis (or to taste)
15 oz canned corn, drained (or use frozen or fresh corn kernels)

Spices and Seasonings

2 Tbsp chili powder
1 tsp cumin powder
1/2 tsp garlic powder
1/2 tsp dried oregano
1 tsp fine sea salt (or to taste)
1/4 tsp black pepper (or to taste)

Liquids

1/2 cup chicken stock or water (or as needed to thin the chili)

Instructions

Cook the Turkey: In a 5-quart pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the lean ground turkey and sauté until fully cooked, about 5 minutes, breaking it apart as it cooks.
Sauté Onions and Spices: Add the diced onion along with chili powder, cumin powder, garlic powder, dried oregano, sea salt, and black pepper to the pot. Continue sautéing for an additional 5 minutes or until the onions become soft and translucent, allowing the spices to release their flavors.
Add Tomatoes, Beans, and Corn: Pour in the canned diced tomatoes with their juice, tomato sauce, black beans, kidney beans, pinto beans with their juice, diced jalapeños or mild green chilis, and drained corn. Stir thoroughly to combine all ingredients evenly.
Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low and simmer partially covered for 20 minutes. Stir occasionally to prevent sticking and ensure even cooking. If a thinner consistency is preferred, add chicken stock or water toward the end of cooking. The chili will thicken slightly as it cools.
Adjust Seasoning and Serve: Taste the chili and add extra salt if needed, typically an additional 1/2 teaspoon. Stir to incorporate and then serve hot, optionally garnishing with your favorite chili toppings like shredded cheese, sour cream, or fresh cilantro.

Notes

Use lean ground turkey for a healthier option with less fat.
If you like a spicier chili, increase the amount of jalapeños or add cayenne pepper.
Feel free to substitute any of the beans with your favorite variety or all canned white beans for a milder flavor.
If you prefer a thicker chili, reduce the amount of broth added or simmer longer uncovered.
Leftover chili stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
Serve with cornbread, tortilla chips, or over rice for a complete meal.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: turkey chili, chili recipe, healthy chili, ground turkey recipe, bean chili, easy weeknight dinner