Spicy Turkey Chili
Dive into the hearty, bold flavors of Spicy Turkey Chili, a wholesome one-pot dish that's perfect for weeknight dinners or game-day gatherings. This chili recipe swaps traditional beef for lean ground turkey, balancing rich spices like chili powder, cumin, and smoked paprika with the freshness of diced tomatoes and tender beans. A touch of optional cayenne pepper adds a customizable kick of heat, while the sautéed bell peppers and onions provide vibrant color and depth. Simmered to perfection in a savory tomato and chicken broth base, this protein-packed dish is both satisfying and nutritious. Ready in under an hour, it’s a comforting, flavor-forward meal best enjoyed with a sprinkle of fresh cilantro or your favorite toppings. Whether you're craving a cozy winter dinner or a zesty chili fix, Spicy Turkey Chili is a delicious crowd-pleaser worth trying!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium bell pepper, diced (any color)
- 3 cloves garlic, minced
- 1 pound ground turkey
- 14 ounces diced tomatoes with green chilies (Ro-Tel or similar)
- 8 ounces tomato sauce
- 1 cup chicken broth
- 15 ounces black beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and bell pepper, and sauté for 4-5 minutes until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the ground turkey to the pot and cook until browned, breaking it apart with a wooden spoon, about 6-8 minutes.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Pour in the diced tomatoes with green chilies, tomato sauce, and chicken broth. Stir to combine.
Add the black beans and kidney beans to the pot, then reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally.
Taste and adjust seasonings as needed.
Ladle the chili into bowls and garnish with chopped fresh cilantro if desired. Serve hot.
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.9 g | 90% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 5038 mg | 219% | |
| Total Carbohydrate | 194.1 g | 71% | |
| Dietary Fiber | 62.0 g | 221% | |
| Total Sugars | 27.4 g | ||
| Protein | 146.2 g | 292% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 488 mg | 38% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 3777 mg | 80% | |
*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.
