Hearty Turkey Chili Bowl (Printable version)
A hearty blend of turkey, beans, and spices for a warm satisfying meal any day.
# What You'll 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, seeded and finely chopped (optional)
06 - 1 (14.5 oz) can diced tomatoes
07 - 1 (15 oz) can kidney beans, drained and rinsed
08 - 1 (15 oz) can black beans, drained and rinsed
09 - 1 cup low-sodium chicken or vegetable broth
→ Spices & Seasonings
10 - 2 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1 tsp smoked paprika
13 - ½ tsp dried oregano
14 - ½ tsp salt
15 - ¼ tsp black pepper
16 - ¼ tsp cayenne pepper (optional)
→ Garnishes (optional)
17 - Chopped fresh cilantro
18 - Sliced green onions
19 - Shredded cheddar cheese
20 - Sour cream or Greek yogurt
21 - Lime wedges
# How to Prepare:
01 - Heat a large pot or Dutch oven over medium heat. Add ground turkey and cook, breaking up with a spoon, until browned and fully cooked, about 5-6 minutes. Drain excess fat if necessary.
02 - Add diced onion, red bell pepper, jalapeño if using, and minced garlic to the pot. Sauté for 3-4 minutes until softened.
03 - Stir in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and optional cayenne pepper. Cook for 1 minute until fragrant.
04 - Add diced tomatoes with juices, kidney beans, black beans, and broth. Stir thoroughly to combine.
05 - Bring mixture to a boil, reduce heat to low, and simmer uncovered for 25-30 minutes, stirring occasionally, until thickened and flavors are blended.
06 - Taste and adjust seasonings as needed. Serve hot with preferred garnishes.
# Expert advice:
01 -
- It's ready in under an hour but tastes like it's been simmering all day.
- The turkey keeps it lighter than beef chili, so you don't feel weighed down afterward.
- One pot means less to clean, which feels like a gift on a weeknight.
02 -
- Don't skip rinsing the canned beans—it cuts sodium significantly and keeps the chili from tasting tinny.
- If your chili looks thin after 30 minutes, let it go longer; the magic happens in that final thickening, and rushing it tastes thin.
03 -
- If you want a thicker chili, let it simmer an extra 10 minutes uncovered, or mash some of the beans against the side of the pot before serving.
- Taste the raw spices before you add them—chili powder and cumin should smell warm and inviting, never musty; old spices make old-tasting food.