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Thick turkey chili with kidney and black beans in a bowl, topped with sour cream, shredded cheddar, green onions and cilantro, with the pot behind it
Alex

Turkey Chili

Thick, hearty turkey chili with beans made in one pot on the stove in about 45 minutes. About 266 calories, 22g protein and 8.7g fiber per bowl.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Main Course
Cuisine: American
Calories: 266
Ingredients Method Notes

Ingredients
  

  • 1 lb 93% lean ground turkey
  • 1 tbsp olive oil
  • 1 medium onion diced
  • 1 green bell pepper diced
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp salt or to taste
  • 1 can kidney beans 15 oz, drained and rinsed
  • 1 can black beans 15 oz, drained
  • 1 can diced tomatoes 14.5 oz, with juice
  • 1 can tomato sauce 8 oz
  • 1 cup chicken broth low-sodium if you like

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the turkey and cook, breaking it up, for 5 to 6 minutes until no pink remains.
  2. Add the onion and bell pepper and cook for 4 to 5 minutes until softened. Stir in the garlic and cook 30 seconds.
  3. Add the chili powder, cumin, smoked paprika, oregano and salt. Stir and cook for 1 minute to toast the spices.
  4. Add the diced tomatoes with their juice, tomato sauce, broth, kidney beans and black beans. Bring to a boil.
  5. Reduce the heat to medium-low and simmer uncovered for 25 to 30 minutes, stirring occasionally, until thick.
  6. Taste and adjust the salt and heat. Serve hot with your favorite toppings.

Notes

  • Too thin: simmer uncovered longer, mash some beans, or stir in 1 to 2 tbsp masa harina or cornmeal mixed with a little broth.
  • Lower sodium (about 293mg per bowl): rinse the kidney beans, use low-sodium black beans, no-salt-added tomatoes and sauce, low-sodium broth, and skip the added salt.
  • Slow cooker: brown the turkey, vegetables and spices first, use 1/2 cup broth, then cook on low 6 to 8 hours or high 3 to 4 hours.
  • Storage: refrigerate up to 3 to 4 days or freeze for best quality up to 3 to 4 months. Reheat to 165°F.
  • Nutrition is per bowl (6 servings), calculated from USDA FoodData Central values for each ingredient as written. Toppings not included.