Turkey and Bean Chili
Warm up your weeknight dinners with this flavorful and hearty Turkey and Bean Chili, a healthy twist on a classic comfort food! Packed with lean ground turkey, protein-rich kidney and black beans, and vibrant veggies like green bell pepper and corn, this chili is a wholesome, one-pot meal bursting with bold spices like chili powder, cumin, and paprika. Simmered to perfection with crushed tomatoes and chicken broth, this easy 40-minute recipe is finished with a splash of tangy lime juice for a refreshing kick. Perfect for meal prep or a cozy family dinner, serve it with fresh cilantro for a pop of color and flavor. This gluten-free, crowd-pleasing dish is customizable, nutritious, and perfect for feeding a crowd on game day or enjoying leftovers all week long!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 1 pound ground turkey
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 28 ounces crushed tomatoes (canned)
- 1 cup chicken broth
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 1 cup corn kernels (optional)
- 1 tablespoon lime juice (freshly squeezed)
- 2 tablespoons chopped cilantro (optional, for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and green bell pepper. Sauté for 5-6 minutes, or until softened.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the ground turkey to the pot and cook, breaking it up with a spoon, until browned and no longer pink, about 7-8 minutes.
Stir in the chili powder, cumin, paprika, oregano, salt, and black pepper. Cook for 1-2 minutes to toast the spices and enhance their flavors.
Pour in the crushed tomatoes and chicken broth. Stir well to combine.
Add the kidney beans, black beans, and corn kernels (if using). Stir and bring the mixture to a simmer.
Reduce the heat to low and let the chili simmer uncovered for 25-30 minutes, stirring occasionally, to allow the flavors to meld together.
Stir in the lime juice just before serving for a bright, tangy finish.
Serve the chili warm, garnished with chopped cilantro if desired. Enjoy!
Nutrition Facts
Calories |
362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 689 mg | 30% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 9.1 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 882 mg | 19% | |
*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.
