Turkey Chili with Beans Corn (Printable)
Hearty chili boasting lean turkey, kidney beans, and corn, perfect for a warm, satisfying meal.
# What's Needed:
→ Proteins
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 cup frozen or canned corn, drained
06 - 1 can (14 oz) diced tomatoes
→ Beans
07 - 1 can (15 oz) kidney beans, drained and rinsed
→ Liquids
08 - 1 cup low-sodium chicken broth
→ Spices & Seasonings
09 - 2 tbsp chili powder
10 - 1 tsp ground cumin
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp dried oregano
13 - 1/2 tsp salt
14 - 1/4 tsp ground black pepper
15 - 1/4 tsp cayenne pepper (optional)
→ Oils
16 - 2 tbsp olive oil
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and red bell pepper and sauté for 4 to 5 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Add lean ground turkey to the pot, breaking it up with a spoon. Cook for 5 to 6 minutes until browned and fully cooked.
04 - Stir in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and optional cayenne. Cook for 1 minute to release aromas.
05 - Add diced tomatoes, kidney beans, corn, and chicken broth. Stir thoroughly to combine all ingredients.
06 - Bring the mixture to a boil, then lower heat to maintain a gentle simmer. Cook uncovered for 25 to 30 minutes, stirring occasionally until thickened and flavors meld.
07 - Taste and adjust seasoning as needed. Serve hot optionally garnished with fresh cilantro, sliced jalapeños, or Greek yogurt.
# Tips for Success:
01 -
- It comes together in under an hour and tastes like it simmered all afternoon.
- Ground turkey keeps it light without sacrificing the richness chili lovers crave.
- Leftovers taste better the next day and freeze beautifully for weeks of future dinners.
02 -
- Don't skip toasting the spices—it's the difference between chili that tastes alive and chili that tastes flat.
- The longer it simmers, the thicker and more cohesive it becomes; 25 minutes is minimum, but 35 minutes is where the magic really happens.
03 -
- If you accidentally make it too thin, simmer it uncovered for another 10-15 minutes to let excess liquid evaporate and thicken the chili naturally.
- Taste as you go in the final minutes—sometimes all it needs is a pinch more salt to make everything pop into focus.