Hearty Turkey Chili in a Bowl
A cozy, protein-rich turkey chili that simmers in one pot and only gets better as it sits — humble, generous, and made for still-chilly early spring evenings.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Large pot or Dutch oven
Wooden spoon
Ladle
- 1 pound ground turkey
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (28 oz) diced tomatoes with green chilies
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Chopped fresh cilantro for garnish (optional)
- Sour cream and shredded cheese for serving (optional)
Sauté the Turkey: In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent. Then, add the ground turkey and cook until browned.
Add the Ingredients: Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Mix well, then add the kidney beans, black beans, and diced tomatoes. Bring the mixture to a simmer.
Simmer the Chili: Reduce the heat to low and let the chili simmer for about 30 minutes, stirring occasionally. This allows the flavors to meld together beautifully.
Serve: Ladle the chili into bowls and top with sour cream, shredded cheese, and fresh cilantro if desired. Enjoy it with tortilla chips or crusty bread.