Hearty Turkey Chili Bowl (Printable)

Lean turkey with beans and spices simmered in a hearty, flavorful bowl that's satisfying and nutritious.

# What You'll Need:

→ Meats

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 jalapeño pepper, seeded and finely chopped (optional)
06 - 1 can (14.5 oz) diced tomatoes with juices
07 - 1 can (15 oz) kidney beans, drained and rinsed
08 - 1 can (15 oz) black beans, drained and rinsed
09 - 1 cup corn kernels (fresh, frozen, or canned)

→ Liquids

10 - 1 cup low-sodium chicken or vegetable broth

→ Spices & Seasonings

11 - 2 tbsp chili powder
12 - 1 tsp ground cumin
13 - 1 tsp smoked paprika
14 - ½ tsp dried oregano
15 - ½ tsp salt, or to taste
16 - ¼ tsp black pepper
17 - ¼ tsp cayenne pepper (optional)

# How to Make It:

01 - Heat a large pot or Dutch oven over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 5 to 6 minutes. Drain excess fat if necessary.
02 - Add diced onion, red bell pepper, garlic, and jalapeño (if using) to the pot. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables soften.
03 - Stir in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper. Cook for 1 minute until the spices release their aroma.
04 - Pour in diced tomatoes with their juices, kidney beans, black beans, corn kernels, and broth. Mix thoroughly to combine all components.
05 - Bring the mixture to a gentle simmer, reduce heat to low, cover, and cook for 20 to 25 minutes, stirring occasionally to blend flavors.
06 - Taste the chili and adjust seasoning as desired before serving.
07 - Serve hot, garnished with optional toppings such as cilantro, green onions, shredded cheddar cheese, sour cream, or lime wedges.

# Expert Advice:

01 -
  • Comes together in under an hour with ingredients you probably already have.
  • Lighter than traditional chili but just as satisfying and full of flavor.
  • Reheats beautifully, so leftovers taste even better the next day.
02 -
  • Drain the beans well or the chili will taste metallic and the texture will be off.
  • Let the spices cook for a full minute before adding liquids, it makes all the difference in flavor depth.
  • If it thickens too much while simmering, just add a splash more broth or water.
03 -
  • Use smoked paprika instead of regular, it adds a campfire depth you cannot fake.
  • Let the chili rest for 10 minutes after cooking, the texture settles and the flavors lock in.
  • Always taste before serving, a pinch of salt or squeeze of lime at the end can transform the whole bowl.

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