Two Bean Turkey Chili
Warm up your kitchen with this hearty and wholesome Two Bean Turkey Chili, a perfect blend of bold flavors and nourishing ingredients. Featuring lean ground turkey, protein-packed black and kidney beans, and sweet bursts of frozen corn, this chili is a satisfying one-pot wonder that’s ready in under an hour. A fragrant mix of chili powder, cumin, and smoked paprika delivers rich, smoky depth, while diced tomatoes and chicken broth create a luscious base. Whether served with a sprinkle of fresh cilantro, a dollop of sour cream, or a handful of cheddar cheese, this comforting chili is guaranteed to please. Ideal for busy weeknights or meal prep, this healthy turkey chili is gluten-free, easy to make, and packed with flavor in every bite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium bell pepper, diced (any color)
- 3 cloves garlic cloves, minced
- 1 pound ground turkey
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 14 ounces canned diced tomatoes (with juice)
- 15 ounces canned tomato sauce
- 1 cup low-sodium chicken broth
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 0.25 cup sour cream (optional, for serving)
- 0.5 cup shredded cheddar cheese (optional, for serving)
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Add the diced onion and bell pepper, and sauté for 5 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the ground turkey to the pot, breaking it up with a wooden spoon. Cook until no longer pink, about 7-8 minutes.
Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir to coat the turkey and vegetables in the spices.
Pour in the diced tomatoes, tomato sauce, and chicken broth. Stir to combine.
Add the black beans, kidney beans, and frozen corn. Mix well.
Bring the chili to a gentle boil, then reduce the heat to low and simmer uncovered for 25-30 minutes, stirring occasionally.
Taste and adjust seasonings, if necessary.
Serve hot, topped with optional garnishes like chopped cilantro, a dollop of sour cream, and shredded cheddar cheese.
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 992 mg | 43% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 9.1 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 858 mg | 18% | |
*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.
