Turkey and Brown Rice Chili
Warm up your weeknight meals with this hearty and wholesome Turkey and Brown Rice Chili, a nourishing twist on a classic comfort food. This protein-packed chili combines lean ground turkey, nutty brown rice, and a medley of hearty black and kidney beans, all simmered in a rich and flavorful tomato base infused with chili powder, cumin, and a hint of cayenne for just the right amount of kick. Ready in under an hour, this one-pot recipe is perfect for busy nights, offering a balanced combination of lean protein, whole grains, and fiber-packed veggies like diced bell peppers and onions. Garnish with fresh cilantro and a squeeze of lime for a zesty finish, and serve it up with your favorite toppings like shredded cheese or avocado. Healthy, delicious, and easy to make, this chili is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Ground turkey
- 1 medium Yellow onion, diced
- 1 medium Green bell pepper, diced
- 3 cloves Garlic, minced
- 28 ounces Diced tomatoes, canned (with juices)
- 15 ounces Tomato sauce, canned
- 15 ounces Black beans, canned (drained and rinsed)
- 15 ounces Kidney beans, canned (drained and rinsed)
- 2 cups Cooked brown rice
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 0.25 teaspoon Cayenne pepper (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Chicken or vegetable broth
- 0.25 cup Fresh cilantro, chopped (for garnish)
- 1 whole Lime wedges (for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the ground turkey and cook until browned, breaking it apart with a wooden spoon. This should take about 5-7 minutes. Remove the turkey from the pot and set it aside.
In the same pot, add the diced onion and green bell pepper. Sauté for 5 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Return the cooked turkey to the pot and stir to combine with the vegetables.
Add the diced tomatoes, tomato sauce, black beans, kidney beans, cooked brown rice, and chicken or vegetable broth to the pot. Stir well.
Season the mixture with chili powder, ground cumin, paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Mix thoroughly to ensure the spices are evenly distributed.
Bring the chili to a simmer over medium-high heat, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust the seasoning if needed. Add more salt, pepper, or spices to your preference.
Serve warm, garnished with fresh cilantro and lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
2578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 9883 mg | 430% | |
| Total Carbohydrate | 333.6 g | 121% | |
| Dietary Fiber | 79.4 g | 284% | |
| Total Sugars | 54.6 g | ||
| Protein | 163.1 g | 326% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 641 mg | 49% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 6317 mg | 134% | |
*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.
