Turkey Chili
This lean and hearty turkey chili is packed with protein from ground turkey, kidney beans, and sweet corn. It’s a flavorful, fiber-rich meal that's easy to make, comforting, and perfect for chilly nights or game day gatherings. Whether you make it on the stovetop or in a slow cooker, it’s sure to be a crowd-pleaser!
Servings: 6
Calories: 336kcal
Ingredients
- 2 teaspoons olive oil
- 1 yellow onion chopped
- 3 garlic cloves minced
- 1 medium red bell pepper chopped
- 1 lb extra-lean ground turkey or chicken 99% lean
- 4 tablespoons chili powder* see notes for adjustments
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt plus more to taste
- 1 28 oz can diced or crushed tomatoes
- 1 ¼ cups chicken broth
- 2 15 oz cans dark red kidney beans, rinsed and drained
- 1 15 oz can sweet corn, rinsed and drained
Optional Toppings
- Shredded cheese
- Diced avocado
- Tortilla chips
- Fresh cilantro
- Sour cream
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, and red bell pepper, and sauté for about 5–7 minutes, stirring often, until the vegetables soften.
- Add the ground turkey to the pot, breaking it apart with a spoon as it cooks. Continue cooking until the turkey is browned and no longer pink.
- Stir in the chili powder, cumin, oregano, cayenne pepper, and salt. Let the spices cook for about 20 seconds to develop their flavors.
- Add the diced or crushed tomatoes, chicken broth, kidney beans, and corn. Stir to combine, then bring the mixture to a boil.
- Lower the heat and simmer for 30–45 minutes, stirring occasionally, until the chili thickens and the flavors meld. Taste and adjust the seasonings as needed.
- Serve hot with your favorite toppings, like shredded cheese, avocado, tortilla chips, cilantro, or sour cream.
Notes
Chili Powder: If you're using a spicier brand of chili powder, you may want to reduce the amount to 2–3 tablespoons and adjust it to your taste.
Slow Cooker Option: Reduce the chicken broth to ½ cup. Brown the turkey and onions before transferring everything to the slow cooker. Cook on high for 3–4 hours or low for 6–7 hours.
Slow Cooker Option: Reduce the chicken broth to ½ cup. Brown the turkey and onions before transferring everything to the slow cooker. Cook on high for 3–4 hours or low for 6–7 hours.