Turkey Chili with Kidney Beans (Printable)

Hearty ground turkey simmered with kidney beans, corn, and peppers in a spiced broth for a comforting meal.

# What You'll Need:

→ Meats

01 - 1 lb 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 can (15 oz) diced tomatoes with juices
07 - 1 cup corn kernels (fresh, frozen, or canned, drained)

→ Beans

08 - 1 can (15 oz) kidney beans, drained and rinsed
09 - 1 can (15 oz) black beans, drained and rinsed (optional)

→ Liquids

10 - 2 cups low-sodium chicken broth

→ Spices & Seasonings

11 - 2 tbsp chili powder
12 - 1 tsp ground cumin
13 - 1 tsp smoked paprika
14 - ½ tsp dried oregano
15 - ½ tsp salt, or to taste
16 - ¼ tsp freshly ground black pepper
17 - ¼ tsp 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 ground turkey and cook, breaking up with a spatula, until browned and cooked through, about 5 to 6 minutes. Drain excess fat if needed.
02 - Add diced onion, red and green bell peppers, and minced garlic. Sauté for 4 to 5 minutes until vegetables soften.
03 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper if using. Cook for 1 minute until fragrant.
04 - Add diced tomatoes with juices, kidney beans, black beans if using, corn, and chicken broth. Stir to combine evenly.
05 - Bring mixture to a boil, reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally to blend flavors.
06 - Taste and adjust seasoning as needed. Serve hot with garnishes of choice such as cilantro, green onions, cheese, or sour cream.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • The turkey stays tender and doesn't dry out the way it sometimes does in other dishes.
  • It's naturally gluten-free and dairy-free, so you can serve it to almost anyone without apology.
02 -
  • Don't skip the step of blooming the spices in the pot—it's the difference between chili that tastes flat and chili that tastes intentional.
  • If you like yours thicker, simmer uncovered for the last ten minutes to let some liquid cook off, but start covered so the flavors have time to deepen.
03 -
  • If your chili tastes flat even after seasoning, a tablespoon of tomato paste or a pinch of sugar can round out the flavors without making it sweet.
  • Toast your spices in a dry skillet for a few minutes before adding them to the pot if you really want to unlock their deepest flavor.

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