Turkey Chili Kidney Beans Cheddar (Printable version)
Savory blend of turkey, beans, and cheddar ideal for comforting and nourishing meals.
# What You'll Need:
→ 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 tbsp chili powder
10 - 1 tsp ground cumin
11 - 1 tsp smoked paprika
12 - 1/2 tsp dried oregano
13 - 1/2 tsp salt or to taste
14 - 1/4 tsp black pepper
15 - 1/4 tsp cayenne pepper (optional)
→ Toppings
16 - 1 cup shredded sharp cheddar cheese
17 - 2 tbsp chopped fresh cilantro (optional)
# 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 cooked through, about 5 to 6 minutes. Drain excess fat if necessary.
02 - Add chopped onion and diced red bell pepper to the pot. Cook for 4 to 5 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper if using. Coat vegetables and turkey evenly with spices.
05 - Pour in diced tomatoes, tomato paste, drained kidney beans, and chicken broth. Mix thoroughly to combine.
06 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
07 - Taste and adjust seasoning as required.
08 - Ladle the chili into bowls and garnish with shredded cheddar cheese and optional cilantro.
# Expert advice:
01 -
- It comes together in under an hour but tastes like it's been simmering all day.
- The lean turkey lets the spices shine without any heaviness, making it perfect for meals where you want flavor without guilt.
- It's adaptable enough to feed a crowd or stretch across several dinners with different toppings.
02 -
- Don't skip rinsing the canned beans—that starchy liquid makes the chili gluey and masks the actual flavors you're building.
- Turkey cooks faster and differently than beef; if you brown it too hard or too long, it becomes tough and fibrous instead of tender.
- The chili will thicken a bit as it cools, so if it seems slightly too thin when you taste it, that's actually fine—it'll firm up.
03 -
- If you don't have smoked paprika, regular paprika works, but smoked paprika adds a complexity that regular paprika can't match—it's worth seeking out.
- Taste and season as you go in the last 5 minutes of cooking, not at the beginning; it's easier to adjust than to correct over-seasoning.