Description
This healthy turkey chili recipe is a flavorful and nutritious meal perfect for any day. Featuring lean ground turkey, a variety of colorful bell peppers, beans, and a rich tomato base, this chili is packed with protein and fiber while remaining gluten-free. It’s easy to prepare on the stovetop and offers a balanced combination of spices that bring warmth and depth without being overpowering. Ideal for meal prep or a comforting dinner, this chili also freezes well for convenience.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 pound lean ground turkey
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup low-sodium chicken broth
Spices and Seasonings
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of cayenne pepper (optional)
- Juice of ½ lime
- Chopped cilantro for garnish (optional)
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute to release its aroma.
- Brown the Turkey: Add the lean ground turkey to the pot, breaking it up with a spoon as it cooks. Continue cooking until the turkey is fully browned and no longer pink, ensuring it’s evenly crumbled.
- Add Bell Peppers: Stir in the diced red and yellow bell peppers. Cook for 2 to 3 minutes to slightly soften the vegetables while retaining their color and crunch.
- Combine Beans and Tomatoes: Add the black beans, kidney beans, corn, crushed tomatoes, and tomato paste to the pot. Mix thoroughly to combine all ingredients well.
- Season the Chili: Pour in the low-sodium chicken broth and add chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper if using. Stir well to evenly distribute the spices.
- Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low. Let the chili simmer uncovered for 25 to 30 minutes, stirring occasionally to prevent sticking and promote even cooking.
- Finish with Lime and Garnish: Just before serving, stir in the juice of half a lime to add brightness and subtle acidity. Garnish with chopped fresh cilantro if desired.
Notes
- For extra heat, add a diced jalapeño or increase the amount of cayenne pepper according to your spice preference.
- This chili freezes well for up to 3 months, making it perfect for meal prepping ahead of time.
- You can substitute ground chicken for turkey if you prefer a different lean protein option.
