Turkey Chili with Kidney Beans (Printable version)
Savor a rich blend of ground turkey, kidney beans, and sharp cheddar in this comforting chili dish.
# Ingredient list:
→ Meat & Protein
01 - 1 lb ground turkey
02 - 1 can (15 oz) kidney beans, drained and rinsed
→ Vegetables
03 - 1 large onion, finely chopped
04 - 1 red bell pepper, diced
05 - 2 cloves garlic, minced
06 - 1 can (14.5 oz) diced tomatoes
07 - 1 can (6 oz) tomato paste
→ Liquids
08 - 1 cup low-sodium chicken broth
→ Spices & Seasonings
09 - 2 tablespoons chili powder
10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon salt, or to taste
14 - 1/4 teaspoon black pepper
15 - 1/4 teaspoon cayenne pepper (optional)
→ Toppings
16 - 1 cup shredded sharp cheddar cheese
17 - 2 tablespoons chopped fresh cilantro (optional)
# Directions:
01 - Heat a large pot or Dutch oven over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 5 to 6 minutes. Drain excess fat if needed.
02 - Add the chopped onion and diced red bell pepper to the pot. Sauté for 4 to 5 minutes until softened.
03 - Stir in the minced garlic and cook for 1 minute until fragrant.
04 - Add chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper if using. Stir to evenly coat the vegetables and turkey with the spices.
05 - Add diced tomatoes, tomato paste, kidney beans, and chicken broth. Mix thoroughly to combine.
06 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
07 - Taste and adjust seasonings as desired.
08 - Ladle chili into bowls and garnish with shredded cheddar cheese and chopped cilantro if desired.
# Expert Tips:
01 -
- It comes together without much fuss, and you can let it simmer while you do other things.
- The turkey keeps it lighter than beef chili, but it still tastes rich and satisfying.
- Cheddar on top melts into every spoonful and makes it feel like a hug in a bowl.
02 -
- Don't skip draining the turkey fat, it can make the chili greasy if you leave too much in.
- Simmering uncovered for the last 10 minutes thickens it up beautifully if it looks too soupy.
03 -
- Blooming your spices in the hot pot before adding liquid brings out oils and flavors you'd miss otherwise.
- Taste the chili halfway through simmering so you can adjust seasoning before it's too late.