Touchdown Turkey Chili
Dive into bold, crowd-pleasing flavors with Touchdown Turkey Chili, the ultimate game-day dish that's equal parts hearty and healthy. Packed with lean ground turkey, a colorful medley of veggies, and protein-rich beans, this chili is a nutritious twist on a classic comfort food. Warm spices like chili powder, cumin, and smoked paprika create a flavorful depth, while optional cayenne adds a kick for spice lovers. Simmered to perfection with diced tomatoes and low-sodium chicken broth, this one-pot wonder is easy to make and ideal for feeding a hungry crowd. Garnished with vibrant cilantro, creamy sour cream, and a sprinkle of cheddar cheese, it’s a customizable favorite that will score big at any gathering. Perfect for a quick and wholesome weeknight dinner or your next football party, this chili is sure to be a touchdown for your taste buds!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium bell pepper, diced (any color)
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1 pound ground turkey
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper (optional)
- 2 cups low-sodium chicken broth
- 1 can (14.5 ounces) diced tomatoes (with juices)
- 2 tablespoons tomato paste
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped cilantro (optional, for garnish)
- 0.5 cup shredded cheddar cheese (optional, for topping)
- 0.5 cup sour cream (optional, for topping)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, bell pepper, and carrots. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the ground turkey to the pot and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
Season the meat and vegetables with chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Stir to coat evenly.
Pour in the chicken broth, diced tomatoes with juices, and tomato paste. Bring the mixture to a boil, then reduce the heat to low.
Stir in the black beans, kidney beans, and corn. Season with salt and black pepper.
Simmer the chili uncovered for 25-30 minutes, stirring occasionally, until the flavors meld and the chili thickens.
Taste and adjust seasoning as needed.
Serve hot, garnished with chopped cilantro, shredded cheddar cheese, and sour cream if desired.
Nutrition Facts
Calories |
2662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.8 g | 139% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 4498 mg | 196% | |
| Total Carbohydrate | 257.5 g | 94% | |
| Dietary Fiber | 72.8 g | 260% | |
| Total Sugars | 54.9 g | ||
| Protein | 172.0 g | 344% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1030 mg | 79% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 5318 mg | 113% | |
*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.
