Turkey Taco Chili
Satisfy your cravings for bold, comforting flavors with this hearty Turkey Taco Chili! Packed with lean ground turkey, two types of beans, fire-roasted tomatoes, and a medley of vibrant spices like chili powder, cumin, and paprika, this recipe brings a taco-inspired twist to classic chili. With just 10 minutes of prep and 30 minutes of simmering, it’s a quick, one-pot meal perfect for busy weeknights or cozy family dinners. The addition of corn adds a touch of sweetness, while optional garnishes like fresh cilantro and lime wedges elevate every bite with freshness. Serve it with your favorite toppings or alongside cornbread for a soul-warming, protein-rich dish that’ll keep you coming back for more. Perfect for meal prepping, game days, or a crowd-pleasing dinner, this Turkey Taco Chili strikes the perfect balance of savory, smoky, and satisfying!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground turkey (lean)
- 1 medium yellow onion, diced
- 1 medium bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 15 ounces fire-roasted diced tomatoes
- 8 ounces tomato sauce
- 2 cups chicken broth
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 cup frozen corn kernels
- 0.25 cup fresh cilantro, chopped (optional for garnish)
- 1 whole lime wedges (optional for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the ground turkey to the pot and cook until browned, breaking it up with a wooden spoon as it cooks, about 5–7 minutes.
Stir in the diced onion and bell pepper, and cook for 3–4 minutes until softened.
Add the minced garlic and stir constantly for 1 minute, until fragrant.
Sprinkle in the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper, stirring to coat the turkey and vegetables in the spices.
Pour in the fire-roasted diced tomatoes, tomato sauce, and chicken broth. Stir to combine.
Add the black beans, kidney beans, and corn. Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 20 minutes to let the flavors meld.
Taste and adjust seasonings if needed, such as adding more salt or spices.
Serve hot, garnished with fresh cilantro, and lime wedges on the side if desired.
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 824 mg | 36% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 7.0 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 901 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.
