Spicy Feisty Turkey Chili
Get ready to spice up your dinner routine with this vibrant Spicy Feisty Turkey Chili, a hearty and flavorful one-pot wonder that's perfect for warming up any occasion. Packed with lean ground turkey, black and kidney beans, and an aromatic medley of red onion, bell pepper, and jalapeño, this chili boasts a smoky heat thanks to chili powder, smoked paprika, and cayenne pepper. A splash of fresh lime juice and a sprinkle of cilantro provide a bright finishing touch, while customizable toppings like sour cream, avocado, and shredded cheese make each bowl a personalized masterpiece. Ready in under an hour, this protein-rich, gluten-free chili is ideal for cozy weeknight dinners or meal prep and promises bold flavors in every bite.
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Recipe Information
Ingredients
- 1 pound ground turkey
- 2 tablespoons olive oil
- 1 medium, diced red onion
- 1 medium, diced red bell pepper
- 1 medium, seeded and minced jalapeño pepper
- 4 minced garlic cloves
- 2 tablespoons tomato paste
- 28 ounces canned diced tomatoes
- 15 ounces, drained and rinsed canned black beans
- 15 ounces, drained and rinsed canned kidney beans
- 1 cup chicken broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cayenne pepper
- 0.5 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 2 tablespoons, chopped fresh cilantro
- 1 cut into wedges for garnish lime
- 1 variety as desired optional toppings (sour cream, shredded cheese, avocado slices, green onions)
Instructions
Heat a large pot or Dutch oven over medium heat. Add olive oil and swirl to coat the bottom of the pot.
Add the diced red onion, red bell pepper, and jalapeño to the pot. Sauté for 4-5 minutes, stirring occasionally, until the vegetables are tender.
Add the minced garlic and cook for another 1 minute, stirring constantly, until fragrant.
Push the vegetables to the side of the pot and add the ground turkey. Cook for 6-7 minutes, breaking it up with a wooden spoon, until it's browned and fully cooked.
Stir in the tomato paste, chili powder, cumin, smoked paprika, cayenne pepper, black pepper, and salt. Cook for 1-2 minutes to toast the spices and enhance their flavors.
Add the canned diced tomatoes (with juices), black beans, kidney beans, and chicken broth. Stir everything together to combine well.
Increase the heat to high and bring the mixture to a boil. Then, reduce the heat to low and let it simmer uncovered for 25 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust the seasoning with more salt or spices, if needed.
Turn off the heat and stir in the fresh chopped cilantro.
Serve the chili hot in bowls and garnish with lime wedges and your choice of optional toppings like sour cream, shredded cheese, avocado slices, or green onions.
Nutrition Facts
Calories |
2624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.6 g | 123% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 5322 mg | 231% | |
| Total Carbohydrate | 273.4 g | 99% | |
| Dietary Fiber | 101.8 g | 364% | |
| Total Sugars | 43.7 g | ||
| Protein | 173.1 g | 346% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 789 mg | 61% | |
| Iron | 41.5 mg | 231% | |
| Potassium | 6555 mg | 139% | |
*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.
