Turkey Chili
A warming and filling low-calorie turkey chili that is high in protein and made with lean ground turkey, two kinds of beans, and a tomato base. Perfect for busy weeknights and reheats beautifully.
Ingredients
Main Ingredients
- 1 lb lean ground turkey Use ground turkey breast or 93/7 for the leanest result.
- 1 can black beans Drained and rinsed.
- 1 can kidney beans Drained and rinsed.
- 1 can diced tomatoes
- 1 medium onion Diced.
- 2 cloves garlic Minced.
- 1 medium bell pepper Diced.
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 tablespoon olive oil For sautéing.
Instructions
Cooking
- Heat a large pot over medium heat and add about 1 tablespoon olive oil.
- Add the diced onion and bell pepper. Sauté until softened, about 4–5 minutes.
- Stir in the minced garlic and cook for 30–60 seconds until fragrant.
- Push the vegetables to the side, add the ground turkey, and break it up with a spoon. Cook until no pink remains.
- Sprinkle in the chili powder, cumin, salt, and pepper. Stir and let the spices toast for a minute.
- Pour in the diced tomatoes and both cans of beans. Stir to combine.
- Bring the chili to a gentle simmer. Reduce heat and cook, uncovered or partially covered, for 20–30 minutes, stirring occasionally.
- Taste and adjust seasoning. Serve hot.
Notes
For a thicker chili, simmer longer uncovered. Best served with toppings like Greek yogurt, cilantro, or corn chips. Store in airtight containers for up to 4 days in the refrigerator or freeze for up to 3 months.