Turkey Chili with Kidney Beans (Printable)

A hearty blend of turkey, kidney beans, and corn in a rich tomato base for a satisfying meal.

# What You'll Need:

→ Meats

01 - 1 lb ground turkey

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño, seeded and minced (optional)

→ Beans & Corn

06 - 1 can (15 oz) kidney beans, drained and rinsed
07 - 1 cup corn, frozen or canned, drained

→ Tomatoes & Liquids

08 - 1 can (28 oz) crushed tomatoes
09 - 1 cup low-sodium chicken broth

→ Spices & Seasonings

10 - 2 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1 tsp smoked paprika
13 - 1/2 tsp dried oregano
14 - 1/2 tsp salt, or to taste
15 - 1/2 tsp black pepper
16 - 1/4 tsp cayenne pepper (optional)

→ Garnishes (optional)

17 - Chopped cilantro
18 - Sliced green onions
19 - Shredded cheese
20 - Sour cream

# How-To Steps:

01 - Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add diced onion and red bell pepper; cook for 3 to 4 minutes until softened.
02 - Incorporate minced garlic and jalapeño if desired; sauté for 1 minute until fragrant.
03 - Add ground turkey and cook, breaking up pieces with a spatula, until browned and no longer pink, approximately 5 to 6 minutes.
04 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper if using. Cook for 1 minute to release flavors.
05 - Add crushed tomatoes and low-sodium chicken broth. Bring mixture to a gentle simmer.
06 - Incorporate kidney beans and corn; stir thoroughly to combine.
07 - Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally for even cooking.
08 - Taste and modify seasoning as needed. Serve hot, optionally garnished with cilantro, green onions, cheese, or sour cream.

# Expert Tips:

01 -
  • It tastes even better the next day, which means less work and more flavor when you need it most.
  • The turkey keeps it light without sacrificing that deep, satisfying richness you want from a good chili.
  • You can make it as mild or as fiery as your mood dictates, no judgment either way.
02 -
  • Toast the spices for a full minute before adding the liquids, or they'll taste raw and muddy instead of warm and complex.
  • If the chili looks too thin, leave the lid off for the last 10 minutes so it reduces and thickens naturally.
  • Taste it before serving, not just at the beginning, because the flavors deepen as it simmers and you might need to adjust.
03 -
  • Let the chili rest for 10 minutes before serving so the flavors settle and the consistency thickens just a bit.
  • If you're making it ahead, undercook it slightly and finish it when you reheat, it'll taste fresher that way.
  • Use a Dutch oven if you have one, the heavy bottom prevents scorching and the lid traps heat perfectly for a slow, even simmer.

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