Easy Turkey Chili Recipe

This easy turkey chili is a 1-pot weeknight dinner made with lean ground turkey, 2 kinds of kidney beans, and plenty of chili powder. It's even better the next day.

Course Main Course

Cuisine American

Keyword turkey chili

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 380kcal

Author Tanya Harris

Ingredients

2 tablespoons olive oil
1 medium yellow onion chopped
1 medium red bell pepper chopped
4 garlic cloves minced
1.5 lbs ground turkey
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
½ teaspoon ground black pepper
1 15-ounce can light red kidney beans rinsed and drained
1 15-ounce can dark red kidney beans rinsed and drained
1 14.5-ounce can diced tomatoes with juices
3 cups chicken broth
2 tablespoons fine cornmeal

Instructions

Heat the olive oil in a large heavy-bottom pot over medium heat. Add the onion and bell pepper and cook for about 3 to 5 minutes until softened. Add the garlic and cook for 1 more minute until fragrant.
Add the ground turkey and break it up with a spoon, cooking until no pink remains. Add the chili powder, cumin, salt, and black pepper. Stir for 10 to 20 seconds to toast the spices.
Add both cans of kidney beans, the diced tomatoes with their juices, and the chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 35 to 45 minutes, stirring occasionally.
Uncover during the last 10 minutes to let excess liquid evaporate for a thicker chili. Stir in the cornmeal during the final 5 minutes.
Serve with your favorite toppings.

Notes

93% lean ground turkey does not need to be drained of grease. If using a fattier blend, drain it after browning.
Cornmeal is optional. Masa harina works too, or leave it out for a thinner chili.
Refrigerate up to 4 days; freeze up to 3 months.

Nutrition