Hearty Turkey Chili Bowl (Printable)
Flavorful bowl with lean turkey, beans, spices for a nourishing, easy-to-make main dish.
# What You 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 pepper, seeded and finely chopped (optional)
06 - 1 can (14.5 oz) diced tomatoes
07 - 1 can (15 oz) kidney beans, drained and rinsed
08 - 1 can (15 oz) black beans, drained and rinsed
09 - 1 cup corn kernels (fresh, frozen, or canned)
→ Liquids
10 - 1 cup low-sodium chicken or vegetable broth
→ Spices & Seasonings
11 - 2 tbsp chili powder
12 - 1 tsp ground cumin
13 - 1 tsp smoked paprika
14 - ½ tsp dried oregano
15 - ½ tsp salt, or to taste
16 - ¼ tsp black pepper
17 - ¼ tsp cayenne pepper (optional)
# Directions:
01 - Heat a large pot or Dutch oven over medium heat. Add ground turkey and cook, breaking apart with a spoon, until fully browned, about 5 to 6 minutes. Drain excess fat if needed.
02 - Add diced onion, red bell pepper, garlic, and jalapeño (if using) to the pot. Cook for 4 to 5 minutes until vegetables soften.
03 - Stir in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper. Cook for 1 minute until fragrant.
04 - Pour in diced tomatoes with juices, kidney beans, black beans, corn kernels, and broth. Mix thoroughly to combine.
05 - Bring mixture to a simmer, reduce heat to low, cover, and cook for 20 to 25 minutes, stirring occasionally to meld flavors.
06 - Taste the chili and adjust seasoning as needed. Serve hot with optional garnishes of choice.
# Expert Tips:
01 -
- It's ready in under an hour but tastes like you simmered it all day.
- High in protein and naturally satisfying, so you won't feel hungry two hours later.
- Lean turkey keeps things light without sacrificing the deep, warming flavors you crave.
02 -
- Don't skip the step of blooming the spices—it transforms them from flat powder into something aromatic and alive.
- Rinsing your canned beans isn't just a nicety; it removes sodium and prevents the chili from tasting too metallic or canned.
03 -
- Make it a day ahead—chili actually tastes better when the flavors have had time to settle and deepen overnight.
- If your chili seems too thin at the end, leave the lid off for the last five minutes of simmering to let excess liquid evaporate.