Skillet Turkey & Black Bean Chili with Chips

Name: Skillet Turkey & Black Bean Chili with Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 9 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 yellow onion (large, chopped); 1 red bell pepper (chopped); 3 clove garlic (minced); 1.5 pound ground turkey (lean); 2 tablespoon chili powder; 1 tablespoon ground cumin; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 2 can black beans (rinsed and drained); 1 can diced tomatoes (undrained); 1 cup vegetable broth; 1 cup frozen corn; 0.25 cup fresh cilantro (chopped, for garnish); 0.5 cup sour cream (for serving); 3 cup tortilla chips (for serving)

A flavorful and hearty chili made with lean ground turkey, black beans, diced tomatoes, and a blend of spices, served with crunchy tortilla chips and a dollop of cool sour cream.

Prep: 15 min
Cook: 30 min
Total: 45 min
Servings: 9
Cuisine: American
Difficulty: Medium
Cost: $2.22/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Gluten-Free
High-Protein
High-Fiber

Ingredients

1 tablespoon olive oil
1 yellow onion (large, chopped)
1 red bell pepper (chopped)
3 clove garlic (minced)
1.5 pound ground turkey (lean)
2 tablespoon chili powder
1 tablespoon ground cumin
0.5 teaspoon salt
0.25 teaspoon black pepper
2 can black beans (rinsed and drained)
1 can diced tomatoes (undrained)
1 cup vegetable broth
1 cup frozen corn
0.25 cup fresh cilantro (chopped, for garnish)
0.5 cup sour cream (for serving)
3 cup tortilla chips (for serving)

Instructions

Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium heat. Add chopped yellow onion and chopped red bell pepper; cook until softened, about 5-7 minutes.
Stir in minced garlic and cook for 1 minute until fragrant.
Add lean ground turkey to the skillet, breaking it up with a spoon. Cook until browned, about 8-10 minutes.
Stir in chili powder, ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 1 minute, stirring constantly.
Add rinsed and drained black beans, undrained diced tomatoes, vegetable broth, and frozen corn. Bring the mixture to a simmer.
Reduce heat to low, cover, and simmer for at least 15-20 minutes to allow flavors to meld, stirring occasionally.
Taste and adjust seasoning if needed. Serve hot with tortilla chips, and a dollop of sour cream and chopped fresh cilantro for garnish, if desired.

Notes

This chili gets even better the next day! It can be stored in the refrigerator for up to 4 days or frozen for longer storage.

Nutrition (per serving)

Calories: 290
Protein: 21.7 g
Carbohydrates: 27.3 g
Fat: 10.3 g
Fiber: 6.3 g
Sodium: 794 mg
Saturated Fat: 2.4 g
Sugar: 6.3 g
Cholesterol: 60 mg