California Chili
Warm, comforting, and bursting with vibrant California flavors, this California Chili is the ultimate one-pot meal for weeknight dinners or casual gatherings. Made with lean ground turkey, a colorful medley of bell peppers, sweet corn, and hearty beans, this recipe delivers rich, smoky goodness packed with protein and wholesome veggies. Infused with chili powder, cumin, and smoked paprika, every bite is layered with bold, aromatic spices that are perfectly balanced by tangy tomatoes and optional fresh garnishes like creamy avocado, chopped cilantro, and a bright squeeze of lime. Ready in under an hour, this easy-to-make chili is naturally gluten-free and can be tailored to your spice preferences, making it a versatile, crowd-pleasing dish that’s as nutritious as it is delicious. Perfect for meal prep, cozy nights in, or impressing guests.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 3 cloves garlic, minced
- 1 pound lean ground turkey
- 28 ounces canned diced tomatoes
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 0.5 teaspoon ground black pepper
- 1 cup low-sodium chicken or vegetable broth
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 1 large avocado, sliced (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and bell peppers (red and green) to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for another minute, until fragrant.
Add the ground turkey to the pot. Cook for 6-8 minutes, breaking it up with a wooden spoon, until no longer pink.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, sea salt, and black pepper. Mix until the turkey and vegetables are evenly coated with the spices.
Add the canned diced tomatoes (with juices), black beans, kidney beans, corn, and chicken or vegetable broth. Stir well to combine.
Bring the mixture to a simmer over medium-high heat, then reduce the heat to low. Cover and let the chili gently simmer for 30 minutes, stirring occasionally.
Taste the chili and adjust the seasoning with more salt or spices, if needed.
Serve the California Chili warm in bowls. Top with fresh cilantro, sliced avocado, and a squeeze of lime, if desired.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 830 mg | 36% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 9.8 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1349 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
