T Dawg Turkey Chili
Warm up your weeknights with T Dawg Turkey Chili, a hearty and healthy twist on a classic comfort food. This robust chili is packed with lean ground turkey, two types of tender beans, and a vibrant mix of red and green bell peppers, all simmered in a rich, spiced tomato base. Its smoky paprika, cumin, and oregano blend creates layers of bold, savory flavor, while the addition of chicken broth ensures a perfectly balanced consistency. Ready in just an hour and easy to customize with toppings like sour cream, shredded cheese, or diced avocado, this protein-packed chili is perfect for meal prepping, game days, or family dinner. Whether you're looking for a flavorful, gluten-free dinner option or a satisfying make-ahead meal, T Dawg Turkey Chili has you covered!
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Recipe Information
Ingredients
- 1 lb Ground turkey
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 1 Red bell pepper, diced
- 1 Green bell pepper, diced
- 2 cans Canned diced tomatoes (14 oz each)
- 1 can Canned black beans, rinsed and drained
- 1 can Canned kidney beans, rinsed and drained
- 2 tbsp Tomato paste
- 1 cup Chicken broth
- 2 tbsp Chili powder
- 1.5 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Olive oil
- Optional toppings: sour cream, shredded cheese, chopped cilantro, diced avocado
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground turkey to the pot. Cook for 6-8 minutes, breaking it up with a wooden spoon, until it is browned and fully cooked.
Stir in the diced red and green bell peppers, and cook for 3-4 minutes to soften slightly.
Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper to the pot. Stir well to coat the turkey and vegetables in the spices.
Stir in the tomato paste and allow it to cook for 1-2 minutes to deepen the flavor.
Pour in the canned diced tomatoes and chicken broth, and stir to combine.
Add the black beans and kidney beans to the pot. Stir well.
Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and allow the chili to simmer for 30 minutes, stirring occasionally.
After 30 minutes, taste and adjust seasoning as needed.
Serve hot with your choice of optional toppings like sour cream, shredded cheese, chopped cilantro, or diced avocado.
Nutrition Facts
Calories |
299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 884 mg | 38% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 6.5 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 644 mg | 14% | |
*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.
