Hearty Weeknight Turkey Chili
This is a fantastic, filling weeknight meal packed with protein and fiber. We’ve slightly adjusted the spices and added a hint of smoked paprika for a subtle, smoky depth that makes it a perfect family-friendly dinner.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
Chili Base
- 2 tsp olive oil (10 ml)
- 1 large yellow onion, chopped
- 1 medium red bell pepper, chopped
- 4 cloves garlic, minced (about 1 tbsp, or 12-15g)
- 1 lb. 99% lean ground turkey (454g)
- 1 (28 oz) can crushed tomatoes (or diced, if you prefer a chunkier chili) (794g)
- 1 1/4 cups low-sodium chicken broth (295 ml)
Spice Blend
- 2 1/2 tbsp mild chili powder (e.g., McCormick)
- 2 1/2 tsp ground cumin
- 1 1/2 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp salt (or to taste)
- Freshly ground black pepper to taste
Beans & Corn
- 2 (15 oz) cans dark red kidney beans, rinsed and drained (about 18 oz / 510g drained)
- 1 (15 oz) can sweet corn, rinsed and drained (about 10 oz / 285g drained)
Optional Toppings
- Shredded cheddar cheese
- Diced avocado
- Sour cream or plain Greek yogurt
- Crushed tortilla chips
- Fresh cilantro
- Chili flakes (optional, for extra heat)
Instructions
- Sauté Aromatics: Place the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and red bell pepper. Sauté for 5-7 minutes, stirring occasionally, until softened.
- Add Garlic: Add the minced garlic and sauté for another 60 seconds until fragrant.
- Brown the Turkey: Add the ground turkey to the pot. Use a wooden spoon to break up the meat and cook until it is no longer pink, about 5-7 minutes. Ensure the turkey reaches an internal temperature of 165°F (74°C) for safety.
- Bloom the Spices: Add the chili powder, cumin, oregano, smoked paprika, salt, and pepper to the pot. Stir constantly for 1 minute to toast the spices and combine them with the meat.
- Simmer the Chili: Pour in the crushed tomatoes, low-sodium chicken broth, rinsed kidney beans, and rinsed corn. Stir well to combine.
- Cook: Bring the chili to a boil, then reduce the heat to low. Cover and simmer for at least 30 minutes (or up to 45 minutes) to allow the flavors to meld and the chili to thicken to a hearty consistency (it should not be watery).
- Serve: Taste and adjust salt and seasonings if necessary. Ladle the chili into bowls and serve warm with your favorite toppings.
Notes
- Slow Cooker Version: To adapt this for a slow cooker, first complete steps 1-4 (sautéing veggies, browning meat, and blooming spices) on the stovetop. Transfer the mixture to a slow cooker. Add the remaining ingredients (tomatoes, beans, corn) and reduce the chicken broth to 1/2 cup (120 ml). Stir to combine. Cook on low for 6-7 hours or on high for 3-4 hours.
- Allergy alert: The base recipe is gluten-free. Toppings (cheese, sour cream) contain dairy. Always check tortilla chip labels if serving to someone with a gluten sensitivity.
Nutrition
- Serving Size: ~1.5 cups
- Calories: 308
- Sugar: 7.8 g
- Sodium: 552 mg
- Fat: 4.8 g
- Saturated Fat: 0.9 g
- Carbohydrates: 38.2 g
- Fiber: 12.4 g
- Protein: 30.5 g
- Cholesterol: 40 mg