Ground Turkey Chili
Warm up your weeknight dinners with this hearty and flavorful Ground Turkey Chili, a lighter twist on the classic comfort food. Packed with lean ground turkey, two kinds of beans, and a medley of fresh vegetables like bell peppers and jalapeño, this chili is as nutritious as it is satisfying. The richly spiced broth, infused with chili powder, cumin, and smoked paprika, delivers bold flavors that simmer to perfection in just under an hour. Ideal for meal prep or feeding a crowd, this protein-packed dish is easy to customize with your favorite toppings like fresh cilantro, sour cream, or shredded cheddar cheese. Ready in under an hour and perfect for cozy nights, it’s a must-try for any chili lover!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground turkey
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 small jalapeño, minced (optional)
- 2 tablespoons tomato paste
- 28 ounces diced tomatoes, canned (with juices)
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 1 cup chicken broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
- 0.5 cup sour cream (optional, for serving)
- 0.5 cup shredded cheddar cheese (optional, for serving)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the ground turkey and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes. Remove the turkey from the pot and set aside.
In the same pot, add the diced onion, garlic, red bell pepper, green bell pepper, and jalapeño (if using). Sauté for 5-6 minutes, or until the vegetables are softened.
Stir in the tomato paste and cook for 1 minute to enhance its flavor.
Return the cooked ground turkey to the pot and add the diced tomatoes (with their juices), kidney beans, black beans, and chicken broth. Stir to combine.
Sprinkle in the chili powder, ground cumin, smoked paprika, oregano, salt, and black pepper. Mix well to evenly distribute the spices.
Bring the chili to a simmer over medium heat. Reduce the heat to low, cover, and let it cook for 25-30 minutes, stirring occasionally.
Taste the chili and adjust the seasoning if needed, adding more salt or spices to your preference.
Serve the chili hot, garnished with fresh cilantro, and optional toppings like sour cream and shredded cheddar cheese. Enjoy!
Nutrition Facts
Calories |
2531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.0 g | 136% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 5417 mg | 236% | |
| Total Carbohydrate | 228.2 g | 83% | |
| Dietary Fiber | 70.9 g | 253% | |
| Total Sugars | 50.3 g | ||
| Protein | 170.9 g | 342% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1161 mg | 89% | |
| Iron | 34.7 mg | 193% | |
| Potassium | 5761 mg | 123% | |
*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.
