Turkey Chili Kidney Beans Corn (Printer-Friendly)
Hearty turkey, kidney bean, and corn chili. Simmered in a rich tomato base with warming spices. Perfect for cozy dinners or meal prep.
# What You'll Need:
→ Meats
01 - 1 pound lean ground turkey
→ Vegetables
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 cup corn kernels (fresh, frozen, or canned and drained)
06 - 1 (14 ounce) can diced tomatoes
07 - 1 (6 ounce) can tomato paste
→ Beans
08 - 1 (15 ounce) can kidney beans, drained and rinsed
→ Liquids
09 - 2 cups low-sodium chicken or vegetable broth
→ Spices & Seasonings
10 - 2 tablespoons chili powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon salt, or to taste
15 - 1/4 teaspoon black pepper
16 - 1/4 teaspoon cayenne pepper (optional, for heat)
→ Oils
17 - 2 tablespoons olive oil
# How to Make It:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and bell pepper, sauté for 4–5 minutes until softened.
02 - Incorporate minced garlic into the pot, cooking for 1 minute until fragrant.
03 - Add ground turkey, breaking it up with a spoon. Cook until thoroughly browned and no longer pink, approximately 6–8 minutes.
04 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper (if using). Cook for 1 minute to toast the spices and enhance their aroma.
05 - Add tomato paste to the mixture and stir well to coat the meat and vegetables.
06 - Pour in diced tomatoes, drained and rinsed kidney beans, corn kernels, and chicken or vegetable broth. Stir thoroughly to combine all ingredients.
07 - Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 30 minutes, stirring occasionally, allowing flavors to meld and the chili to thicken to desired consistency.
08 - Taste and adjust seasoning as needed. Serve the chili hot, optionally garnished with fresh cilantro, sliced jalapeños, or a dollop of Greek yogurt.
# Expert Advice:
01 -
- It's incredibly satisfying and flavorful, yet surprisingly light, meaning you can enjoy a big bowl without feeling weighed down.
- This chili is practically foolproof and even better the next day, making it a fantastic choice for meal prepping lunches or easy dinners.
02 -
- That minute you spend toasting the spices with the meat isn't just a suggestion; it truly unlocks their full aromatic potential, so don't skip it!
- Always drain and rinse your canned beans thoroughly; it gets rid of excess sodium and that starchy liquid, resulting in a cleaner flavor.
03 -
- Be mindful not to overcook the ground turkey; you want it just browned, not dry, before adding the liquids.
- Chili almost always tastes better the day after it's made, so if you can, prepare it a day in advance for maximum flavor development.