Turkey Chili with Kidney Beans (Printable Format)

Hearty turkey with kidney beans and corn in a rich, spiced tomato sauce for cozy dinners or meal prep.

# What You Need:

→ Meats

01 - 1 lb ground turkey

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño, seeded and minced (optional)

→ Beans & Corn

06 - 1 can (15 oz) kidney beans, drained and rinsed
07 - 1 cup frozen or canned corn, drained

→ Tomatoes & Liquids

08 - 1 can (28 oz) crushed tomatoes
09 - 1 cup low-sodium chicken broth

→ Spices & Seasonings

10 - 2 tablespoons chili powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon salt, or to taste
15 - 1/2 teaspoon black pepper
16 - 1/4 teaspoon cayenne pepper (optional)

# How-To Steps:

01 - Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add diced onion and red bell pepper; sauté until softened, about 3 to 4 minutes.
02 - Incorporate minced garlic and jalapeño (if using); cook for 1 minute until fragrant.
03 - Add ground turkey, breaking it up with a spatula. Cook until browned and no longer pink, approximately 5 to 6 minutes.
04 - Stir in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper (if using). Cook for 1 minute to release aromas.
05 - Pour crushed tomatoes and low-sodium chicken broth into the pot. Bring mixture to a simmer.
06 - Stir in drained kidney beans and corn until well combined.
07 - Reduce heat to low. Cover and simmer for 25 to 30 minutes, stirring occasionally.
08 - Taste and adjust seasoning as needed. Serve hot, optionally garnished with cilantro, green onions, shredded cheese, or sour cream.

# Expert Suggestions:

01 -
  • It comes together in under an hour but tastes like it simmered all day.
  • The turkey keeps it light without sacrificing that deep, satisfying chili flavor.
  • Leftovers get better overnight as the spices meld and deepen.
02 -
  • Toasting the spices before adding liquids makes all the difference—it wakes them up and prevents a flat, dusty taste.
  • If your chili seems too thin, uncover the pot for the last ten minutes and let it reduce naturally.
03 -
  • Brown the turkey in batches if your pot is crowded—it'll sear better and develop more flavor.
  • Let the chili rest off the heat for five minutes before serving so the flavors settle and the texture thickens slightly.

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