Homemade Turkey Chili

  This hearty, flavorful homemade turkey chili is packed with tender, lean ground turkey, kidney beans, sweet corn, and warm chili spices for a comforting, high-protein meal.

Prep time: 15 mins | Cook time: 35 mins | Servings: 6

Ingredients

• Turkey & Aromatics: 1½ lbs. ground turkey (85/15 or 93/7), 1 tbsp olive oil, 1 large yellow onion (diced), 1 red bell pepper (diced), 4 cloves garlic (minced)
• Spices: 2½ tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, ½ tsp garlic powder, 1 tsp kosher salt, ½ tsp black pepper, ¼ tsp cayenne pepper (optional)
• Liquids & Tomatoes: 1 can (28 oz) crushed tomatoes, 1 can (14.5 oz) diced tomatoes (with juices), 2 tbsp tomato paste, 1½ cups chicken or beef broth
• Beans & Corn: 1 can (15 oz) dark red kidney beans (drained and rinsed), 1 can (15 oz) black beans (drained and rinsed), 1 cup frozen or canned corn kernels
• Optional Toppings: Shredded cheddar cheese, sour cream, sliced jalapeños, chopped cilantro, tortilla chips

1.Brown the turkey and aromatics: Searing the meat first creates deep savory flavor.

Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the ground turkey, diced onion, and red bell pepper. Cook for 6 to 8 minutes, breaking up the turkey with a wooden spoon, until the meat is browned and the vegetables are softened. Add the minced garlic and cook for 1 minute until fragrant.

2.Toast the spices and tomato paste: Toasting spices directly in fat unlocks their maximum flavor.

Clear a small space in the center of the pot and add the tomato paste, chili powder, cumin, smoked paprika, dried oregano, garlic powder, salt, black pepper, and optional cayenne pepper. Stir continuously for 1 to 2 minutes until the paste darkens slightly and spices are fragrant.

3.Add liquids, tomatoes, and beans: Scrape up any browned bits from the bottom of the pot.

Pour in the crushed tomatoes, diced tomatoes with their juices, chicken broth, kidney beans, black beans, and corn kernels. Stir everything together thoroughly to combine.

4.Simmer and thicken: Simmering allows the flavors to meld and thickens the sauce.

Bring the chili to a boil, then reduce heat to low and cover loosely with a lid. Simmer for 25 to 30 minutes, stirring occasionally. If you prefer a thicker chili, remove the lid for the final 10 minutes of cooking.

5.Season and serve: Adjust seasoning right before serving.

Taste and adjust salt, pepper, or chili powder as needed. Ladle the hot turkey chili into bowls and top with shredded cheddar, sour cream, jalapeños, or cilantro.