Smoky Turkey Chili

A quick and savory chili featuring lean ground turkey, robust beans, diced tomatoes, and a hint of smoky flavor, perfect for a cozy weeknight.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy

Dietary

• Nut-Free
• Soy-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• quick
• savory

Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey (lean)
• 1 yellow onion (medium, chopped)
• 2 clove garlic (minced)
• 1 can diced tomatoes (undrained)
• 1 can kidney beans (rinsed, drained)
• 1 can black beans (rinsed, drained)
• 1.5 cup chicken broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup fresh cilantro (chopped, for garnish)
• 4 cornbreads (store-bought)

Instructions

1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the lean ground turkey and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
2. Add the chopped yellow onion and minced garlic to the pot. Sauté for 3-4 minutes until the onion softens.
3. Stir in the diced tomatoes (undrained), rinsed and drained kidney beans, rinsed and drained black beans, and low-sodium chicken broth.
4. Add the chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir everything to combine.
5. Bring the chili to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld. If you have more time, you can simmer longer for deeper flavor.
6. Taste and adjust seasoning as needed. Ladle the chili into bowls, garnish with fresh cilantro if desired, and serve hot with cornbread.

Notes

To make this even faster, use pre-chopped onions and garlic if available.

Nutrition (per serving)

• Calories: 485
• Protein: 40.5 g
• Carbohydrates: 53 g
• Fat: 15.1 g
• Fiber: 16.5 g
• Sodium: 890 mg
• Saturated Fat: 3 g
• Sugar: 7.5 g
• Cholesterol: 70 mg