turkey chili
This delicious turkey chili is a healthy twist on a classic dish, packed with protein and flavor. Perfect for warming up on a cold day or meal prepping for the week ahead.
Equipment
- 1 Large pot or Dutch oven
- 1 Chopping board
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 1 lb ground turkey
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 15 oz black beans, rinsed and drained
- 15 oz kidney beans, rinsed and drained
- 15 oz diced tomatoes
- 1 cup corn kernels fresh or frozen
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- to taste salt
- to taste pepper
- 2 cups chicken broth
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and minced garlic; sauté for about 5 minutes, until the onion is softened.
- Add the ground turkey to the pot. Cook until browned, about 7-10 minutes, breaking it apart with your spoon.
- Once the turkey is cooked through, add the chili powder, cumin, paprika, salt, and pepper. Stir well to coat the turkey and onion mixture with the spices.
- Pour in the diced tomatoes, corn, black beans, kidney beans, and chicken broth. Stir to combine all ingredients.
- Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for 20-25 minutes, stirring occasionally.
- Taste and adjust seasoning if necessary before serving.
Notes
For extra flavor, consider adding diced bell peppers or jalapeños during the sautéing step.
This chili can be served with toppings such as shredded cheese, sour cream, or fresh cilantro for added flavor.
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.