Hearty Turkey Chili Bowl (Printable version)

Lean turkey, beans, and spices combine for a warm and flavorful bowl perfect any day.

# 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, seeded and finely chopped (optional)
06 - 1 (14.5 oz) can diced tomatoes
07 - 1 (15 oz) can kidney beans, drained and rinsed
08 - 1 (15 oz) can black beans, drained and rinsed
09 - 1 cup low-sodium chicken or vegetable broth

→ Spices & Seasonings

10 - 2 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1 tsp smoked paprika
13 - ½ tsp dried oregano
14 - ½ tsp salt
15 - ¼ tsp black pepper
16 - ¼ tsp cayenne pepper (optional)

→ Garnishes (optional)

17 - Chopped fresh cilantro
18 - Sliced green onions
19 - Shredded cheddar cheese
20 - Sour cream or Greek yogurt
21 - Lime wedges

# Directions:

01 - Heat a large pot over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and fully cooked, about 5 to 6 minutes. Drain excess fat if necessary.
02 - Add the diced onion, red bell pepper, jalapeño if using, and minced garlic. Cook for 3 to 4 minutes until softened.
03 - Mix in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper if using. Cook for 1 minute until aromatic.
04 - Add diced tomatoes with juices, drained kidney beans, black beans, and broth. Stir to blend.
05 - Bring mixture to a boil, then reduce heat to low and simmer uncovered for 25 to 30 minutes, stirring occasionally until thickened and flavors meld.
06 - Adjust seasoning as needed. Serve hot with your choice of garnishes.

# Expert Advice:

01 -
  • It comes together in under an hour, which means weeknight dinner without the stress.
  • High in protein and naturally lean, so you feel satisfied without feeling sluggish afterward.
  • The spice blend is forgiving—you can dial it up or down depending on your mood and who's eating.
02 -
  • Drain and rinse your beans—that starchy liquid will make your chili gummy if you don't, and you'll taste the difference immediately.
  • Don't skip toasting the spices for that one minute; it's the difference between flat and fragrant, between a chili that tastes like it took hours and one that tastes rushed.
  • Low-sodium broth is worth the extra label check because once you add salt, you can't take it back, but you can always add more broth if something feels too intense.
03 -
  • Taste as you go, especially with salt—you're building a chili, not following orders, so trust your own mouth.
  • If you're making this for someone new to your cooking, start with no cayenne and let them add heat at the table instead; that way everyone's happy.

Return