Description
Healthy turkey chili made with lean ground turkey, kidney beans and corn. This famous recipe is perfectly spiced, packed with plenty of protein and fiber, and is simply the BEST. Make it on the stovetop or in your slow cooker for an easy, delicious weeknight dinner.
Ingredients
- 2 teaspoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 medium red bell pepper, chopped
- 1 pound extra lean ground turkey or chicken (99%)
- 4 tablespoons chili powder (McCormick recommended)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt, plus more to taste
- 1 (28-ounce) can diced or crushed tomatoes
- 1 1/4 cups chicken broth
- 2 (15 oz) cans dark red kidney beans, rinsed and drained
- 1 (15 oz) can sweet corn, rinsed and drained
- Toppings: cheese, avocado, tortilla chips, cilantro, sour cream
Instructions
1. Place oil in a large pot over medium-high heat. Add onion, garlic, and red pepper. Sauté for 5–7 minutes, stirring frequently.
2. Add ground turkey and break up the meat. Cook until no longer pink.
3. Stir in chili powder, cumin, oregano, cayenne pepper, and salt. Cook for about 20 seconds to toast the spices.
4. Add tomatoes, chicken broth, kidney beans, and corn. Bring to a boil.
5. Reduce heat and simmer for 30–45 minutes or until the chili thickens and the flavors come together.
6. Taste and adjust seasonings as needed.
7. Serve hot with your favorite toppings like cheese, avocado, tortilla chips, cilantro, or sour cream.
Notes
For a milder chili, reduce chili powder to 2–3 tablespoons depending on the brand. McCormick is a mild option.
To make in a slow cooker: reduce chicken broth to 1/2 cup and brown the turkey and onions before adding. Cook on high for 3–4 hours or low for 6–7 hours.
This chili is great for meal prep and freezes well for future meals. Perfect for tailgating or a cozy dinner.