Turkey Kidney Bean Chili (Print Version)
Savory turkey with kidney beans and corn cooked in rich spices for a satisfying meal.
# What You 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 - 0.5 tsp smoked paprika
12 - 0.5 tsp dried oregano
13 - 0.5 tsp salt
14 - 0.25 tsp ground black pepper
15 - 0.25 tsp cayenne pepper (optional)
→ Oils
16 - 2 tbsp olive oil
# Preparation Steps:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and red bell pepper; cook for 4-5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add ground turkey to the pot. Break it up with a spoon and cook for 5-6 minutes until browned and cooked through.
04 - Mix in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and optional cayenne. Cook for 1 minute to release flavors.
05 - Add diced tomatoes, kidney beans, corn, and chicken broth; stir to combine thoroughly.
06 - Bring mixture to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally until thickened and flavors meld.
07 - Taste and adjust seasoning as needed. Serve hot, optionally garnished with fresh cilantro, sliced jalapeños, or a dollop of Greek yogurt.
# Expert Advice:
01 -
- It's ready in under an hour, which means weeknight dinners that taste like you fussed but didn't.
- The flavor gets better as it sits, so you can make it ahead and reheat without losing a thing.
- Lean turkey keeps things light while the beans and spices deliver all the richness you're craving.
02 -
- Don't skip the one-minute spice-toasting step; that's where the real flavor depth comes from, and rushing it means flat-tasting chili.
- If your chili seems too thin after simmering, it's not a failure—just let it go a few minutes longer, but don't overdo it or everything becomes too concentrated.
03 -
- Brown your turkey in batches if your pot is crowded; that crusty, golden browned meat is what makes this taste restaurant-quality.
- Make this on a Sunday and you'll have lunch figured out for three days, and it somehow tastes better each time you reheat it.