Description
A quick and hearty turkey and bean chili that is perfect for a comforting meal.
Ingredients
Scale
- 1 pound ground turkey
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup chicken broth
- Fresh cilantro, for garnish (optional)
- Sour cream, for serving (optional)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and bell pepper, sautéing for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the ground turkey to the pot, breaking it up with a spoon. Cook until browned, about 5-7 minutes. Drain any excess fat if necessary.
- Stir in the chili powder, cumin, smoked paprika, salt, and pepper, mixing well to coat the turkey and vegetables.
- Pour in the diced tomatoes (with their juices), black beans, kidney beans, and chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30-40 minutes, stirring occasionally.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro and a dollop of sour cream if desired.
Notes
- Feel free to add other vegetables like corn or zucchini for extra nutrition.
- This chili can be made ahead of time and tastes even better the next day.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Turkey and Bean Chili, chili recipe, healthy chili, quick chili