This turkey chili is a lean yet satisfying dish, packed with protein-rich ground turkey, hearty kidney beans, and sweet corn. It’s seasoned to perfection with bold spices and is perfect for a nutritious, cozy dinner. Whether you cook it on the stovetop or in a slow cooker, this easy-to-make dish is sure to become a family favorite.

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Why You’ll Love This Recipe

• Healthy & Nutritious – High in protein and fiber, low in fat
• Hearty & Satisfying – Packed with lean turkey, beans, and vegetables
• One-Pot Meal – Easy to cook and clean up
• Meal-Prep Friendly – Freezes and reheats well for leftovers
• Customizable – Adjust the spice level and toppings to your liking

Part 1: Preparing & Cooking Turkey Chili

Essential Tools & Equipment

To make this turkey chili, you’ll need:

• Large Pot or Dutch Oven – For cooking and simmering the chili
• Wooden Spoon or Spatula – To stir and break up the turkey
• Cutting Board & Knife – For chopping vegetables
• Measuring Cups & Spoons – For accurate seasoning

Ingredient List

Main Ingredients

• 2 teaspoons olive oil
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 1 medium red bell pepper, chopped
• 1 lb extra-lean ground turkey (or chicken, 99% lean)
• 1 (28 oz) can diced or crushed tomatoes
• 1 ¼ cups chicken broth
• 2 (15 oz) cans dark red kidney beans, rinsed and drained
• 1 (15 oz) can sweet corn, rinsed and drained

Seasonings & Spices

• 4 tablespoons chili powder (adjust if using a spicier brand)
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• ¼ teaspoon cayenne pepper
• ½ teaspoon salt (plus more to taste)

Optional Toppings

• Shredded cheese
• Diced avocado
• Tortilla chips
• Fresh cilantro
• Sour cream

Step-by-Step Cooking Instructions

Stovetop Method

1. Sauté the Vegetables
   • Heat 2 teaspoons of olive oil in a large pot over medium-high heat.
   • Add chopped onion, garlic, and red bell pepper.
   • Cook for 5–7 minutes, stirring frequently, until softened.
2. Brown the Turkey
   • Add ground turkey to the pot.
   • Break it apart with a spoon while cooking.
   • Cook until the turkey is fully browned and no longer pink.
3. Season the Chili
   • Stir in chili powder, cumin, oregano, cayenne pepper, and salt.
   • Let the spices cook for 20 seconds to release their flavors.
4. Add Remaining Ingredients
   • Pour in diced tomatoes, chicken broth, kidney beans, and corn.
   • Stir everything together, then bring to a boil.
5. Simmer the Chili
   • Lower the heat and let it simmer for 30–45 minutes.
   • Stir occasionally to prevent sticking and ensure even cooking.
   • Taste and adjust seasoning as needed.
6. Serve & Enjoy
   • Serve hot with shredded cheese, avocado, tortilla chips, cilantro, or sour cream.

Slow Cooker Method

1. Brown the Turkey & Sauté the Onion in a pan.
2. Transfer everything (including seasonings, beans, corn, and tomatoes) to a slow cooker.
3. Reduce broth to ½ cup (since less liquid evaporates in a slow cooker).
4. Cook on High for 3–4 hours or Low for 6–7 hours.
5. Serve with your favorite toppings.

Serving Suggestions

Pair this hearty turkey chili with these delicious side dishes:

1. Cornbread – A classic, slightly sweet pairing
2. Garlic Bread – Adds a crunchy, buttery texture
3. Rice – Serve over white or brown rice for a heartier meal
4. Baked Sweet Potatoes – A nutritious, slightly sweet contrast
5. Quinoa – A high-protein alternative to rice
6. Roasted Vegetables – Adds extra fiber and nutrients
7. Coleslaw – A tangy, refreshing contrast
8. Avocado Salad – Light and fresh with a creamy texture

Common Mistakes & How to Avoid Them

• Overcooking the Turkey – Cook just until browned to keep it moist
• Not Draining the Beans – Always rinse and drain to avoid excess sodium
• Skipping the Simmering Step – Let it cook long enough for flavors to develop
• Using Too Much Broth – Reducing the liquid prevents a soupy consistency
• Not Adjusting Spice Levels – Taste and tweak the heat to your preference

Storage & Reheating Instructions

• Refrigeration: Store in an airtight container for up to 5 days.
• Freezing: Freeze in portions for up to 3 months.
• Reheating:
  • Microwave: Heat in 60-second intervals, stirring in between.
  • Stovetop: Warm over medium-low heat, stirring occasionally.

FAQs

1. Can I make this turkey chili spicier?
Yes. Add extra cayenne, diced jalapeños, or hot sauce for more heat.

2. What can I use instead of kidney beans?
Try black beans, pinto beans, or white beans for variety.

3. Can I make this chili vegetarian?
Absolutely. Swap turkey for extra beans or lentils and use vegetable broth.

4. How do I thicken my chili?
Simmer longer, mash some beans, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).

5. Can I make this chili in an Instant Pot?
Yes. Sauté the turkey and vegetables, then pressure cook on high for 10 minutes.

Conclusion

This healthy turkey chili is a flavorful, protein-packed dish perfect for a cozy dinner or meal prep. Whether made on the stovetop, slow cooker, or Instant Pot, it is easy to customize and always satisfying. Serve it with your favorite toppings and sides for a comforting meal.

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Turkey Chili

This turkey chili is a lean yet satisfying dish, packed with protein from ground turkey, kidney beans, and corn. It’s perfectly seasoned and ideal for a nutritious, cozy dinner. Whether cooked on the stovetop or in a slow cooker, it’s an easy-to-make, filling meal the whole family will enjoy!

Prep Time10 minutes mins

Cook Time45 minutes mins

Total Time55 minutes mins

Course: Main Course

Cuisine: American

Servings: 6

Calories: 336kcal

Ingredients

• 2 teaspoons olive oil
• 1 yellow onion chopped
• 3 garlic cloves minced
• 1 medium red bell pepper chopped
• 1 lb extra-lean ground turkey or chicken 99% lean
• 4 tablespoons chili powder* see notes for adjustments
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• ¼ teaspoon cayenne pepper
• ½ teaspoon salt plus more to taste
• 1 28 oz can diced or crushed tomatoes
• 1 ¼ cups chicken broth
• 2 15 oz cans dark red kidney beans, rinsed and drained
• 1 15 oz can sweet corn, rinsed and drained

Optional Toppings

• Shredded cheese
• Diced avocado
• Tortilla chips
• Fresh cilantro
• Sour cream

Instructions

• Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, and red bell pepper. Sauté for 5–7 minutes, stirring frequently, until the vegetables have softened.
• Add the ground turkey to the pot and break it apart as it cooks. Continue cooking until the turkey is fully browned and no longer pink.
• Stir in the chili powder, cumin, oregano, cayenne pepper, and salt. Let the spices cook for 20 seconds to release their flavors.
• Add the diced or crushed tomatoes, chicken broth, kidney beans, and corn. Stir everything together, then bring the mixture to a boil.
• Lower the heat and let the chili simmer for 30–45 minutes, stirring occasionally, until it thickens and the flavors combine. Taste and adjust the seasoning if needed.
• Serve the chili hot with optional toppings such as shredded cheese, avocado, tortilla chips, cilantro, or sour cream.

Notes

Chili Powder: McCormick’s chili powder is mild. If using a spicier brand, reduce the amount to 2–3 tablespoons and adjust the heat level to your liking.
Slow Cooker Version: Use ½ cup of chicken broth instead of the full amount. Brown the turkey and onions first, then transfer everything to the slow cooker. Cook on high for 3–4 hours or on low for 6–7 hours.