Description
Hearty, flavorful turkey chili with beans, corn, and spices. Easy one-pot meal for weeknights or gatherings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 bell peppers (1 red, 1 green), chopped
- 2 cloves garlic, minced
- 1 pound ground turkey
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 cup chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon brown sugar
- Salt and pepper to taste
- Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, avocado slices, tortilla chips
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell peppers and cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
- Add the ground turkey to the pot. Break it up with a spoon and cook until browned all over. Drain off any excess grease.
- Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for about a minute, stirring constantly, until fragrant. Add the crushed tomatoes, kidney beans, black beans, corn, chicken broth, tomato paste, and brown sugar to the pot. Stir well to combine.
- Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to 1 hour, stirring occasionally. Season with salt and pepper to taste.
- Ladle the chili into bowls and top with your favorite toppings.
Notes
- Spice Level: Adjust the amount of cayenne pepper to control the heat.
- Vegetarian Option: Substitute ground turkey with plant-based ground meat or an extra can of beans.
- Slow Cooker: Combine all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- Instant Pot: Sauté vegetables and turkey, then add remaining ingredients and cook on high pressure for 15 minutes, followed by a natural pressure release for 10 minutes.
- Add Vegetables: Add diced zucchini, carrots, or celery.
- Thickening the Chili: Mash some of the beans or use a cornstarch slurry to thicken it.
- Freezing: Cool completely, then transfer to freezer-safe containers or bags for up to 3 months.
- Make Ahead: Prepare a day or two in advance and store in the refrigerator.
- Toppings Galore: Get creative with toppings like pickled jalapeños, hot sauce, cilantro, lime wedges, and crumbled tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 45 minutes