Turkey and Brown Rice Chilli
Warm up your dinner table with this hearty and healthy Turkey and Brown Rice Chili, a flavorful twist on a classic comfort food. Made with lean ground turkey, wholesome brown rice, and protein-packed black beans, this one-pot wonder delivers a rich and satisfying meal while keeping it light. A savory blend of chili powder, smoked paprika, cumin, and oregano infuses the dish with bold, smoky spices, perfectly balanced by tender bites of green bell pepper and juicy tomatoes. Ready in under an hour, this easy chili recipe is perfect for busy weeknights or meal prepping for the week. Garnish with your favorite toppings like creamy sour cream, shredded cheese, fresh cilantro, or spicy jalapeños for a customizable touch that the whole family will love. Healthy, hearty, and bursting with flavor, this turkey chili is a must-try for any chili lover!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground turkey
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 1 medium green bell pepper, diced
- 14.5 ounces diced tomatoes (with juices)
- 2 tablespoons tomato paste
- 15 ounces black beans, rinsed and drained
- 2 cups low-sodium chicken broth
- 1.5 cups brown rice, cooked
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- optional toppings: chopped cilantro, shredded cheese, sour cream, sliced jalapeños
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the ground turkey and cook until browned, breaking it up into small pieces with a wooden spoon, about 5-7 minutes.
Remove the cooked turkey from the pot and set aside. In the same pot, add the diced onion, garlic, and green bell pepper. Sauté until the vegetables are softened, about 5 minutes.
Stir in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper, and cook for 1 minute until fragrant.
Return the cooked turkey to the pot. Add the diced tomatoes (including their juices), tomato paste, black beans, and chicken broth. Stir well to combine.
Bring the mixture to a simmer and reduce the heat to low. Cover and simmer for about 25 minutes, stirring occasionally.
Add the cooked brown rice to the pot and stir well. Simmer for an additional 5 minutes to heat the rice through.
Taste and adjust seasoning as needed.
Ladle the chili into bowls and serve hot with your favorite toppings such as chopped cilantro, shredded cheese, sour cream, or sliced jalapeños if desired.
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 803 mg | 35% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 7.2 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 770 mg | 16% | |
*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.
