Ground Turkey Chili for People Who Hate Ground Turkey
Say goodbye to bland, uninspiring ground turkey with this richly spiced Ground Turkey Chili for People Who Hate Ground Turkey! This hearty chili transforms a simple pound of ground turkey into a flavor-packed meal with the help of smoky fire-roasted tomatoes, a medley of bold spices like chili powder, cumin, and paprika, and the perfect balance of wholesome beans and veggies. The recipe’s secret lies in layering flavors—from sautéing onion, garlic, and bell pepper to caramelizing tomato paste for a deeper, richer taste. Simmered to perfection, this chili is a comforting one-pot wonder that’s ready in under an hour, making it ideal for busy weeknights or game-day feasts. Top it off with a touch of fresh cilantro, shredded cheddar, or a dollop of sour cream to customize your bowl of cozy, protein-packed goodness. Whether you're a turkey skeptic or a chili enthusiast, this recipe will have you coming back for seconds.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground turkey
- 1 large yellow onion, diced
- 1 large red bell pepper, diced
- 3 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 1 14-ounce can fire-roasted diced tomatoes
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can red kidney beans, drained and rinsed
- 1 cup low-sodium chicken broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
- 0.5 cup shredded cheddar cheese (optional, for garnish)
- 0.25 cup sour cream (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the ground turkey to the pot and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes.
Remove the cooked turkey from the pot and set it aside. Leave about 1 tablespoon of the rendered fat in the pot for flavor.
Add the diced onion and red bell pepper to the pot. Sauté until the vegetables are softened, about 5 minutes.
Stir in the minced garlic and cook for another minute, until fragrant.
Add the tomato paste to the vegetables and mix until well combined. Cook for 1-2 minutes to deepen the tomato flavor.
Return the cooked turkey to the pot. Stir in the chili powder, ground cumin, paprika, dried oregano, cayenne pepper, salt, and black pepper. Mix until the turkey and vegetables are coated in the spices.
Pour in the fire-roasted diced tomatoes, chicken broth, black beans, and red kidney beans. Stir everything well to combine.
Bring the chili to a simmer over medium heat. Reduce the heat to low, cover, and let it simmer gently for 20-25 minutes, stirring occasionally.
Taste and adjust seasoning if needed. Add more salt, pepper, or spices to your liking.
Serve hot, garnished with fresh cilantro, shredded cheddar cheese, and sour cream if desired.
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 639 mg | 28% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 6.8 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 787 mg | 17% | |
*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.
