Summer Turkey and Black Bean Chili
Brighten up your weeknight dinners with this vibrant Summer Turkey and Black Bean Chili, a perfect fusion of bold flavors and wholesome ingredients. Packed with lean ground turkey, protein-rich black beans, and the sweetness of fresh corn, this chili is a light yet satisfying twist on the classic comfort food. Fragrant spices like smoky paprika, cumin, and chili powder elevate the flavor, while a squeeze of fresh lime and a sprinkling of cilantro bring a refreshing summer vibe to each bite. Ready in just 45 minutes, this one-pot wonder is easy to prepare and perfect for busy weeknights or casual gatherings. Serve it hot and garnish with creamy diced avocado for a delicious, healthy meal that's sure to become a staple.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium bell peppers (any color), diced
- 3 cloves garlic cloves, minced
- 1 pound ground turkey (lean)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 0.25 teaspoon crushed red pepper flakes (optional)
- 1 15-ounce can diced tomatoes (with juice)
- 1 15-ounce can black beans, rinsed and drained
- 1 cup sweet corn kernels (fresh or frozen)
- 1 cup chicken broth (low sodium)
- 1 medium lime, juiced
- 0.25 cup fresh cilantro, chopped
- 1 medium avocado, diced (for topping)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and bell peppers to the pot. Cook, stirring occasionally, for 5 minutes or until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground turkey to the pot. Break it apart with a wooden spoon and cook until it is no longer pink, about 5-7 minutes.
Season the mixture with salt, black pepper, chili powder, cumin, smoked paprika, and crushed red pepper flakes (if using). Stir to combine the spices evenly throughout.
Pour in the diced tomatoes (with their juices) and stir well.
Add the rinsed and drained black beans, sweet corn kernels, and chicken broth. Stir everything together.
Bring the chili to a boil, then reduce the heat to low. Simmer for 15-20 minutes, stirring occasionally, to allow the flavors to meld together.
Stir in the lime juice and chopped cilantro just before serving.
Ladle the chili into bowls and top with diced avocado for a fresh, creamy finish.
Serve hot and enjoy!
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2553 mg | 111% | |
| Total Carbohydrate | 74.6 g | 27% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 28.0 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1478 mg | 31% | |
*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.
