Tex-Mex Turkey and Bean Chili
A quick and hearty chili featuring lean ground turkey, kidney beans, canned tomatoes, and a blend of smoky spices, served with a side of crunchy corn chips.
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 4.5
- Cuisine: American
- Difficulty: Easy
- Cost: $3.39/serving
Dietary
- Nut-Free
- High-Protein
- Low-Sugar
- Low-Saturated-Fat
- Low-Calorie
Tags
- one-pot
- sauté
- healthy
- smoky
- rich
Ingredients
- 1 tablespoon olive oil
- 1.25 pound ground turkey (lean)
- 1 yellow onion (medium, chopped)
- 3 clove garlic (minced)
- 1 can kidney beans (rinsed and drained)
- 1 can diced tomatoes (undrained)
- 1 can tomato sauce
- 1 cup vegetable broth
- 2 tablespoon chili powder
- 1 tablespoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.5 cup shredded cheddar cheese
- 3 ounce whole grain corn chips
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground turkey and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
- Add chopped yellow onion and minced garlic to the pot. Sauté for 3-5 minutes until the onion softens.
- Stir in the chili powder, ground cumin, smoked paprika, kosher salt, and black pepper. Cook for 1 minute until fragrant.
- Add the rinsed kidney beans, diced tomatoes (undrained), tomato sauce, and vegetable broth. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10 minutes to allow flavors to meld.
- Ladle the chili into bowls. Top with shredded cheddar cheese, if desired, and serve with whole grain corn chips.
Nutrition (per serving)
- Calories: 494
- Protein: 32.2 g
- Carbohydrates: 42.9 g
- Fat: 21.7 g
- Fiber: 6.7 g
- Sodium: 1273 mg
- Saturated Fat: 4.7 g
- Sugar: 9.2 g
- Cholesterol: 100 mg