Turkey Chili with Kidney Beans (Printable)

A hearty blend of turkey, kidney beans, and corn for a satisfying, comforting dish.

# What You'll Need:

→ Proteins

01 - 1 lb lean ground turkey

→ Vegetables

02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 cup frozen or canned corn, drained
06 - 1 (14 oz) can diced tomatoes

→ Beans

07 - 1 (15 oz) can kidney beans, drained and rinsed

→ Liquids

08 - 1 cup low-sodium chicken broth

→ Spices & Seasonings

09 - 2 tbsp chili powder
10 - 1 tsp ground cumin
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp dried oregano
13 - 1/2 tsp salt
14 - 1/4 tsp ground black pepper
15 - 1/4 tsp cayenne pepper (optional)

→ Oils

16 - 2 tbsp olive oil

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and red bell pepper; sauté 4-5 minutes until softened.
02 - Add minced garlic to the pot and cook 1 minute until fragrant.
03 - Add ground turkey to the pot. Break it apart with a spoon and cook 5-6 minutes until fully browned.
04 - Stir in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and optional cayenne. Cook 1 minute to release aromas.
05 - Add diced tomatoes, kidney beans, corn, and chicken broth. Stir to incorporate evenly.
06 - Bring mixture to a boil, then reduce heat and simmer uncovered for 25-30 minutes, stirring occasionally until thickened and flavors meld.
07 - Taste and adjust seasoning if needed. Serve hot, optionally garnished with fresh cilantro, sliced jalapeños, or a dollop of Greek yogurt.

# Expert Tips:

01 -
  • It's ready in under an hour but tastes like you've been simmering it all day.
  • Ground turkey keeps it lighter than beef chili while the spices make it taste anything but boring.
  • It freezes beautifully, so you're always one reheating away from dinner.
02 -
  • Don't skip the step where you toast the spices for one minute. That one minute transforms them from tasting flat to tasting alive.
  • If your chili is too thin after 30 minutes, let it simmer uncovered for another 10 minutes. If it's too thick, add more broth by the quarter cup until it's right.
03 -
  • Always drain and rinse canned beans to remove excess sodium and the starchy cloudiness that can make your chili look murky.
  • If you're making this ahead, let it cool before freezing, and thaw it in the refrigerator overnight rather than on the counter.

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