Save This hearty bowl features lean ground turkey, kidney and black beans, diced tomatoes, and corn simmered with chili powder, cumin, and smoked paprika. Onions, garlic, and optional jalapeño add depth and warmth, while broth helps meld the flavors for a comforting meal. Garnish with fresh cilantro, green onions, or cheese for added texture and brightness. Perfect for a nourishing main dish any time of year, it’s easy to prepare and full of protein.
I threw this together on a Tuesday night when the fridge was half-empty and I needed something fast. Ground turkey, a few cans from the pantry, and suddenly the kitchen smelled like a chili cookoff. It's become my default when I want comfort without the heaviness of beef.
The first time I served this to friends, I panicked because I'd doubled the cayenne by accident. Everyone went back for seconds anyway, sweating and laughing. Now I keep it flexible, mild for some nights, fiery for others.
Ingredients
- Lean ground turkey (1 lb): The base of the chili, lean enough to keep it light but still packed with protein and flavor.
- Onion (1 medium, diced): Adds sweetness and depth once it softens in the pot.
- Red bell pepper (1, diced): Brings a hint of natural sweetness and bright color to the bowl.
- Garlic (2 cloves, minced): Essential for building that savory backbone.
- Jalapeño pepper (1, seeded and finely chopped, optional): A little heat that sneaks up on you, leave it out if you prefer mild.
- Diced tomatoes (14.5 oz can): The juicy, acidic heart of the chili that ties everything together.
- Kidney beans (15 oz can, drained and rinsed): Hearty and traditional, they give the chili body and texture.
- Black beans (15 oz can, drained and rinsed): Creamy and mild, they balance the kidney beans perfectly.
- Corn kernels (1 cup): A pop of sweetness in every spoonful, fresh or frozen both work.
- Low-sodium chicken or vegetable broth (1 cup): Keeps the chili from getting too thick and adds extra savory notes.
- Chili powder (2 tbsp): The star spice, warm and earthy with just enough kick.
- Ground cumin (1 tsp): Adds that unmistakable smoky, warm depth.
- Smoked paprika (1 tsp): My secret for making it taste like it simmered all day.
- Dried oregano (½ tsp): A subtle herbal note that rounds out the spice blend.
- Salt (½ tsp, or to taste): Brings all the flavors forward, adjust as you go.
- Black pepper (¼ tsp): Just a touch for background warmth.
- Cayenne pepper (¼ tsp, optional): Use it if you want a slow burn that lingers.
Instructions
- Brown the turkey:
- Heat a large pot over medium heat and add the ground turkey, breaking it apart with a spoon as it cooks until no pink remains, about 5 to 6 minutes. Drain any excess fat if needed.
- Soften the vegetables:
- Toss in the onion, bell pepper, garlic, and jalapeño if using, stirring occasionally until they soften and smell amazing, about 4 to 5 minutes.
- Toast the spices:
- Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne. Stir constantly for about a minute until the spices bloom and coat everything.
- Add the tomatoes, beans, corn, and broth:
- Pour in the diced tomatoes with their juices, both beans, corn, and broth, stirring everything together until well combined.
- Simmer and meld:
- Bring the pot to a gentle simmer, then lower the heat, cover, and let it cook for 20 to 25 minutes, stirring now and then. The flavors will deepen and the chili will thicken just right.
- Taste and adjust:
- Give it a taste and add more salt, pepper, or spice if needed.
- Serve hot:
- Ladle into bowls and top with cilantro, green onions, cheese, sour cream, or a squeeze of lime.
Save One cold January night, I served this with cornbread and watched my kids argue over who got the last bowl. That's when I knew it had earned a permanent spot in the rotation.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to four days. Reheat gently on the stovetop with a splash of broth, or microwave in a covered bowl. The flavors only get better as they sit.
Customization Ideas
Swap ground turkey for chicken or go fully plant-based by skipping the meat and doubling the beans. Add a can of green chiles for tang, or stir in a spoonful of cocoa powder for unexpected richness. This recipe bends however you need it to.
Serving Suggestions
Pair it with warm cornbread, crispy tortilla chips, or a simple side salad. I love piling toppings high, lime wedges, cilantro, and a dollop of sour cream turn each bowl into something special.
- Top with avocado slices or guacamole for extra creaminess.
- Serve over rice or baked sweet potatoes for a heartier meal.
- Freeze individual portions for easy lunches later.
Save This chili never tries to be fancy, it just shows up and does the job. Keep the recipe close, you will reach for it more than you think.
Recipe FAQs
- → What can I substitute for the ground turkey?
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You can replace ground turkey with ground chicken or double the beans for a vegetarian variation while maintaining the texture and protein content.
- → How can I increase the heat level?
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Add extra diced jalapeño or increase the cayenne pepper quantity to bring more spiciness to the bowl.
- → Can I prepare this dish in advance?
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Yes, flavors develop well over time. Refrigerate and reheat gently; the dish often tastes better the next day.
- → What are good side options to serve with this dish?
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Serve alongside cornbread, tortilla chips, or a fresh green salad to balance the rich, hearty flavors.
- → Is this dish gluten-free?
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Yes, naturally gluten-free if you ensure all canned ingredients, such as beans and broth, do not contain gluten additives.
