Fiesta Turkey Chili
Bursting with bold flavors and packed with wholesome ingredients, Fiesta Turkey Chili is your go-to recipe for a hearty, healthy, and vibrant meal. This protein-rich chili combines lean ground turkey, two types of beans (black and kidney), and a medley of vegetables like bell peppers, onions, and corn for a nutrient-dense dish. The aromatic blend of chili powder, cumin, paprika, and a hint of cayenne creates layers of bold, smoky spice, while a simmer in savory tomato sauce and broth ensures every bite is rich and comforting. Perfect for busy weeknights or game-day gatherings, this one-pot wonder comes together in under an hour and can be tailored with your favorite toppings like shredded cheese, fresh cilantro, or a dollop of sour cream. Whether you're cooking up a cozy dinner or meal-prepping for the week, Fiesta Turkey Chili is a crowd-pleasing choice that delivers on both flavor and nutrition.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 medium bell pepper, diced (any color)
- 3 cloves garlic cloves, minced
- 14.5 ounces diced tomatoes (with juice)
- 8 ounces tomato sauce
- 15 ounces black beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup chicken or vegetable broth
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 0.5 cup shredded cheddar or Monterey Jack cheese (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the ground turkey and cook until browned, about 5-7 minutes. Break the turkey into crumbles with a wooden spoon as it cooks. Once cooked, remove any excess liquid from the pot if needed.
Add the diced onion and bell pepper to the pot. Cook for 3-4 minutes until the vegetables soften.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Pour in the diced tomatoes (with their juice), tomato sauce, and broth. Stir to combine.
Add the black beans, kidney beans, and frozen corn to the pot. Stir well.
Sprinkle in the chili powder, cumin, paprika, oregano, cayenne pepper (if using), salt, and black pepper. Stir thoroughly to distribute the spices.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the chili simmer for 30 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasonings if needed. Add more chili powder or cayenne pepper for extra heat, or salt to enhance the flavors.
Ladle the chili into bowls and garnish with chopped cilantro and shredded cheese if desired. Serve warm.
Nutrition Facts
Calories |
2258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.9 g | 99% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 4551 mg | 198% | |
| Total Carbohydrate | 238.1 g | 87% | |
| Dietary Fiber | 70.1 g | 250% | |
| Total Sugars | 44.3 g | ||
| Protein | 166.2 g | 332% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 857 mg | 66% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 4422 mg | 94% | |
*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.
