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A flavorful, hearty, and healthy turkey chili made with extra-lean ground turkey, kidney beans, corn, and a blend of spices. It can be made on the stovetop or in a slow cooker, is flexible in spice level, and freezes well.

Ingredients

Scale
  • 1 red bell pepper, diced
  • 1 yellow onion, diced
  • 1 cup canned or frozen sweet corn
  • 1 pound extra-lean ground turkey (99% lean)
  • 2 tablespoons mild chili powder (adjust to taste)
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • A pinch of cayenne pepper (optional, adjust for heat preference)
  • Salt, to taste
  • 1 (14.5 ounce) can diced or crushed tomatoes
  • 1 cup chicken broth (reduce to 1/2 cup if using slow cooker)
  • 2 (15 ounce) cans red kidney beans, rinsed and drained
  • 1 tablespoon olive oil (optional, for browning turkey if dry)

Instructions

  1. Rinse and drain the canned red kidney beans.
  2. Dice the yellow onion and red bell pepper.
  3. Brown the extra-lean ground turkey and diced onion in a large pot until no longer pink and starting to brown. Add 1 tablespoon olive oil or a splash of broth during browning if turkey looks dry, scraping up browned bits for added flavor.
  4. If using a slow cooker, reduce chicken broth to 1/2 cup.
  5. Add the browned turkey and onions, diced red bell pepper, canned tomatoes, chicken broth, sweet corn, kidney beans, mild chili powder, cumin, dried oregano, cayenne (if using), and salt to the pot or slow cooker. Stir to combine.
  6. For slow cooker: cook on high for 3–4 hours or on low for 6–7 hours until chili is thick.
  7. For stovetop: bring chili to a simmer, then simmer uncovered for 30–45 minutes to thicken. Adjust cooking time or liquid as needed—simmer longer if too runny, or add a bit more broth if too thick.
  8. Start with about 2 tablespoons chili powder and adjust spices to taste; omit or reduce cayenne for milder chili.
  9. For a creamier, thicker texture, mash about 1 cup of beans against the pot sides and stir back in.
  10. At the end of cooking, taste and optionally brighten flavors by stirring in a spoonful of tomato paste, a splash of Worcestershire sauce, or a squeeze of fresh lime juice.

Notes

Brown turkey thoroughly to develop flavor by scraping browned bits from pan., Use mild chili powder and adjust cayenne to customize heat level., Let chili simmer uncovered for thickness and richness, adjusting liquid as necessary., Rinse and drain canned kidney beans to reduce extra salt and starch., Add olive oil or broth while browning turkey to prevent dryness due to lean meat., Slow cooker method requires browning turkey and onions first, then reducing broth., Stir in tomato paste, Worcestershire sauce, or lime juice to brighten flavors at end., Mashing some beans into chili adds body without extra thickeners., Chili stores well in airtight containers in the fridge for up to 1 week and in the freezer for up to 3 months., Reheat gently on stovetop or microwave, add fresh toppings just before serving.

Nutrition

Find it online: https://theproteincook.com/the-best-healthy-turkey-chili/