Turkey Chili with Kidney Beans (Print Page)
Hearty blend of ground turkey, kidney beans, and cheddar cheese for a cozy, flavorful main dish.
# What You Need:
→ Meat & Protein
01 - 1 lb ground turkey
02 - 1 can (15 oz) kidney beans, drained and rinsed
→ Vegetables
03 - 1 large onion, finely chopped
04 - 1 red bell pepper, diced
05 - 2 cloves garlic, minced
06 - 1 can (14.5 oz) diced tomatoes
07 - 1 can (6 oz) tomato paste
→ Liquids
08 - 1 cup low-sodium chicken broth
→ Spices & Seasonings
09 - 2 tbsp chili powder
10 - 1 tsp ground cumin
11 - 1 tsp smoked paprika
12 - 1/2 tsp dried oregano
13 - 1/2 tsp salt, or to taste
14 - 1/4 tsp black pepper
15 - 1/4 tsp cayenne pepper, optional
→ Toppings
16 - 1 cup shredded sharp cheddar cheese
17 - 2 tbsp chopped fresh cilantro, optional
# Directions:
01 - Heat a large pot over medium heat. Add ground turkey and cook, breaking it up, until browned and cooked through, about 5 to 6 minutes. Drain any excess fat if necessary.
02 - Add chopped onion and diced red bell pepper to the pot. Sauté for 4 to 5 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and optional cayenne pepper. Stir to evenly coat the vegetables and turkey.
05 - Add diced tomatoes, tomato paste, drained kidney beans, and chicken broth. Stir thoroughly to combine all components.
06 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
07 - Taste the chili and adjust seasonings as preferred.
08 - Ladle chili into bowls and garnish with shredded sharp cheddar cheese and chopped fresh cilantro, if desired.
# Expert Tips:
01 -
- It's ready in under an hour and feels like comfort food without requiring hours of tending.
- Ground turkey keeps it lighter than traditional beef chili, but the spices make it taste anything but skimpy.
- You can top it however you want—cheese, cilantro, or even a dollop of sour cream if you're feeling it.
02 -
- Don't skip draining and rinsing the beans; if you use them straight from the can with all that liquid, your chili becomes pasty instead of hearty.
- Tasting and adjusting at the end is not optional—this is what separates good chili from great chili, and five minutes of tweaking makes all the difference.
03 -
- If your kitchen is cold and your chili cools quickly, reheat it gently on low heat instead of blasting it on high; slow reheating brings the flavors back to life.
- For heat, add cayenne pepper at the beginning, but for smoky depth, add smoked paprika—they're completely different sensations and you might want both.