Turkey Chili Recipe
This Turkey Chili Recipe is a hearty, protein-packed meal loaded with seasoned ground turkey, beans, and veggies. Simple, nutritious, and full of flavor!
Servings: 6 servings
Cost: $15.14
Equipment
Ingredients
- 1-1/2 tablespoons olive oil
- 1 cup finely diced yellow onion 1 onion
- 1 cup finely diced red pepper 1 pepper
- 1 tablespoon finely minced garlic
- 2 cups diced sweet potatoes 1 large
- 1 pound lean ground turkey 93/7
- 3 tablespoons chili powder see note 1
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon beef bouillon powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 3/4 teaspoon salt
- 1/4 teaspoon cayenne pepper optional
- 2 tablespoons tomato paste
- 2 (14.5-ounce) cans crushed tomatoes fire-roasted if desired
- 1 (15.5-ounce) can black beans drained and rinsed
- 1 (16-ounce) can chili beans in mild sauce see note 2
- 1 cup frozen corn
- 1 cup chicken stock or broth
- Toppings as desired see note 3
Instructions
- Heat oil in a large cast-iron pot over medium-high heat. Once shimmering, add the onion and red pepper. Cook, stirring often, for about 5 minutes or until softened. Add the garlic and cook for 30 seconds or until fragrant. Reduce heat to medium and stir in the peeled and diced sweet potatoes. Cook, stirring occasionally, for 7–9 minutes, reducing heat slightly if anything starts to brown too much.
- Push the veggies to the edges of the pot and add the ground turkey to the center. Increase heat to medium-high and cook, crumbling the meat as you go, until browned on the outside, about 5 minutes. Stir the veggies back in and drain off any excess liquid.
- Stir in all spices and tomato paste. Cook, stirring constantly, for 2 minutes or until fragrant. Add crushed tomatoes, black beans, chili beans, corn, and chicken stock. Stir well and bring to a boil. Reduce heat, cover, and simmer for 30–45 minutes, stirring occasionally, until the chili thickens and the sweet potatoes are tender.
- Remove from heat. Season to taste with more salt or pepper, if needed. Stir in lime juice (a few tablespoons) and chopped cilantro (~1/4 cup), if desired.
- Ladle into bowls and top with your favorite toppings like sharp Cheddar, sour cream, extra lime, and fresh cilantro. Don’t skip the toppings—they add so much flavor!
Video
Notes
Note 1: Chili powders vary in heat. I use McCormick®. For a more mild chili, use 2 tablespoons and skip the cayenne. For more heat, use 3–4 tablespoons, keep the cayenne, or add 1–2 tablespoons diced jalapeños with the garlic.
Note 2: These are pinto beans in a flavorful chili-style sauce that adds great flavor to the chili. Don’t rinse or drain them. If you can’t find them, use canned pinto beans instead and make sure to drain and rinse those.
Note 3: Try freshly grated sharp Cheddar, sour cream, cilantro, lime, crushed crackers, and ripe avocado as toppings.
Storage: Store leftovers in an airtight container in the fridge for 3–4 days. To freeze, portion into freezer bags, label, and freeze for up to 3 months. Thaw overnight in the fridge and reheat in a pot on the stove.
Nutrition
Serving: 1serving | Calories: 314kcal | Carbohydrates: 37g | Protein: 20g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 558mg | Potassium: 869mg | Fiber: 7g | Sugar: 8g | Vitamin A: 13789IU | Vitamin C: 60mg | Calcium: 75mg | Iron: 3mg