Turkey Chili Kidney Beans Corn (Printable)
Savory turkey chili featuring kidney beans, corn, and aromatic spices for a cozy, flavorful dinner.
# What goes in:
→ Meats
01 - 1 lb lean ground turkey
→ Vegetables
02 - 1 large onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 cup frozen or canned corn kernels, drained
06 - 1 (14 oz) can diced tomatoes
07 - 1 (14 oz) can kidney beans, drained and rinsed
→ Liquids
08 - 1 cup low-sodium chicken or vegetable broth
09 - 2 tbsp tomato paste
→ Spices & Seasonings
10 - 2 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1/2 tsp smoked paprika
13 - 1/4 tsp cayenne pepper
14 - 1 tsp dried oregano
15 - 1 tsp salt
16 - 1/2 tsp black pepper
# Directions:
01 - Heat a large pot or Dutch oven over medium heat. Add ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 5-6 minutes.
02 - Add diced onion, garlic, and red bell pepper. Sauté until vegetables are softened, about 4 minutes.
03 - Stir in chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Add tomato paste, diced tomatoes with juices, kidney beans, corn, and broth. Stir to combine.
05 - Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until thickened and flavors meld.
06 - Taste and adjust seasoning as needed. Serve hot with desired toppings.
# Expert Advice:
01 -
- The ground turkey creates a lighter base while still delivering that rich chili comfort
- Everything simmers in one pot, making cleanup almost nonexistent
02 -
- The chili needs that 25 minute simmer to really come together, rushing it will leave the flavors separate
- Letting it rest for even 10 minutes off the heat makes a huge difference in how the flavors settle
03 -
- Use a wooden spoon to break up the turkey, it grabs the meat better than metal
- If the chili gets too thick, add more broth rather than water to maintain flavor