Hearty Turkey Chili with Beans and Veggies
A cozy, protein-packed chili made with lean turkey, kidney beans, and a medley of vegetables in a rich, spiced tomato broth.
- Prep10 min
- Cook45 min
- Total55 min
- DifficultyEasy
- Servings6
This turkey chili is the ultimate comfort food that doesn't weigh you down. It's loaded with lean ground turkey, fiber-rich kidney beans, and colorful veggies, all simmered in a smoky, spiced tomato sauce.
Perfect for busy weeknights or meal prep, this one-pot wonder comes together in under an hour. Serve it with your favorite toppings for a customizable and satisfying meal.
Ingredients
Servings
Converted amounts are rounded.
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Method
- Warm the olive oil in a large pot over medium-high heat. Add the onion, red bell pepper, and jalapeño, and sauté for 4–5 minutes, until the onion turns translucent. Stir in the garlic and cook for another 30 seconds.
- Add the ground turkey to the pot. Use a spatula to break it into small pieces and cook until it is no longer pink and fully cooked through.
- Mix in the tomato paste, chili powder, cumin, paprika, oregano, and salt. Cook for about 1 minute, stirring constantly, until the spices become fragrant.
- Pour in the diced tomatoes with their juices, the drained and rinsed kidney beans, and the chicken broth. Stir everything together to combine.
- Turn the heat up to high and bring the chili to a boil. Then reduce the heat to medium-low and let it simmer, uncovered, for 30 minutes, stirring occasionally.
- Ladle the chili into individual bowls. Garnish with sour cream, avocado, green onions, cheese, cilantro, or any other toppings you like.
💡 Tips
- For extra heat, keep the seeds in the jalapeño or add a pinch of cayenne pepper.
- Make it ahead: the chili tastes even better the next day as the flavors meld.
- Freeze leftovers in airtight containers for up to 3 months.
Inspired by a recipe from Downshiftology