Description
This Healthy Turkey Chili is a flavorful and nutritious one-pot meal perfect for any weeknight. Packed with lean ground turkey, three kinds of beans, colorful veggies, and a blend of aromatic spices, this chili is both hearty and wholesome. Simmered to perfection, it offers a satisfying comfort food that is easy to prepare and can be customized with your favorite toppings like cheese, sour cream, and avocado.
Ingredients
Scale
Main Ingredients
- 1 Tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 medium red bell pepper, chopped
- 2 teaspoons minced garlic
- 1 pound lean ground turkey
- 2–3 Tablespoons chili powder, plus more to taste
- 1 ½ teaspoons ground cumin
- 1 teaspoon Kosher salt, plus more to taste
- 1 teaspoon dried oregano
- 1–2 cups chicken broth (depending on how thick you like your chili)
- 2 (15-ounce) cans petite diced tomatoes
- 1 (15-ounce) can dark red kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can white chili beans, drained and rinsed
- 1 ½ cups corn (canned or frozen, optional)
Optional Toppings
- Shredded cheese
- Sour cream
- Cilantro
- Avocados
- Tortilla chips
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and red bell pepper, and sauté for about 5 minutes until softened.
- Add Garlic: Add the minced garlic to the pot and cook for another 1-2 minutes until fragrant, stirring frequently to prevent burning.
- Cook Turkey: Add the ground turkey to the pot. Cook it while breaking it apart with a spoon until it is browned and fully cooked through, about 5-7 minutes.
- Toast Spices: Stir in chili powder, cumin, salt, and dried oregano. Cook the spices with the meat mixture for another 1-2 minutes to allow them to toast and release their flavors.
- Add Liquids and Beans: Pour in the chicken broth, petite diced tomatoes, kidney beans, black beans, white chili beans, and corn if using. Stir everything together to combine well.
- Simmer: Bring the mixture to a simmer, then reduce the heat to low-medium. Let the chili cook uncovered for 20-30 minutes, stirring occasionally to prevent sticking and to blend flavors.
- Adjust Seasoning: Taste the chili and adjust seasoning as needed, adding more chili powder or salt according to your preference.
- Serve: Serve the chili hot, accompanied by your choice of optional toppings such as shredded cheese, sour cream, fresh cilantro, diced avocados, or crunchy tortilla chips.
Notes
- You can adjust the thickness of the chili by varying the amount of chicken broth added.
- For a spicier kick, add cayenne pepper or chopped jalapeños along with the chili powder.
- Leftovers store well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
- To make this chili vegetarian, substitute the ground turkey with extra beans or plant-based meat alternatives.
- Using a Dutch oven or heavy-bottom pot helps in even heat distribution for better flavor development.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
