Turkey Chili Kidney Beans Corn (Printable)

Lean turkey, kidney beans, and corn combine with spices for a flavorful, 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 over medium heat. Add diced onion and red 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 and cook, breaking it apart with a spoon, until browned and cooked through, about 6 to 8 minutes.
04 - Mix in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper. Cook for 1 minute to release aromas.
05 - Add tomato paste and cook for an additional minute, stirring frequently.
06 - Pour in diced tomatoes, broth, kidney beans, and corn. Stir thoroughly to combine all components 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 - Adjust seasoning to taste if needed. Serve hot, garnished with fresh cilantro, green onions, or a squeeze of lime if desired.

# Expert Advice:

01 -
  • It's genuinely easy to make, with most of the work being chopping vegetables and letting the pot do the heavy lifting.
  • Ground turkey keeps it lean without sacrificing the richness that makes chili taste like comfort.
  • The flavor deepens as it simmers, so you get that slow-cooked depth in under an hour.
02 -
  • Don't skip the step of toasting spices in the pot—those few seconds of cooking transform their flavor from sharp to warm and integrated.
  • If your chili tastes flat, it usually needs salt rather than more spices; add a pinch at a time and taste between additions.
  • The chili will continue to thicken slightly as it cools, so if it seems too thick at the end, that's actually perfect.
03 -
  • Make a double batch and freeze half in individual portions for those nights when you need dinner but don't have time to cook.
  • If your chili is too thin at the end, turn up the heat and let it bubble gently for another 5 to 10 minutes instead of adding thickeners.

Return