Turkey Chili

A robust and warming chili featuring lean ground turkey, an assortment of beans, and a rich tomato base, seasoned with classic chili spices, served with fluffy cornbread and shredded cheddar cheese.

• Prep: 15 min
• Cook: 45 min
• Total: 1 hr
• Servings: 2
• Cuisine: American
• Difficulty: Easy
• Cost: $7.84/serving

Dietary

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

Tags

• budget-friendly
• comfort food
• spicy

Ingredients

• 1 pound ground turkey (93% lean)
• 1 tablespoon olive oil
• 1 yellow onion (diced)
• 1 green bell pepper (diced)
• 2 clove garlic (minced)
• 15 ounce crushed tomatoes
• 15 ounce kidney bean (rinsed, drained)
• 15 ounce pinto bean (rinsed, drained)
• 1 cup chicken broth
• 2 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper (freshly ground)
• 8.5 ounce cornbread mix
• 1 cup cheddar cheese (shredded)

Instructions

1. In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add 1 pound ground turkey, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat and remove turkey from the pot, setting aside.
2. To the same pot, add 1 diced yellow onion and 1 diced green bell pepper. Cook for 5-7 minutes until softened. Stir in 2 minced garlic cloves and cook for another minute until fragrant.
3. Return the cooked turkey to the pot. Stir in 1 (15-ounce) can crushed tomatoes, 1 (15-ounce) can kidney beans, 1 (15-ounce) can pinto beans, 1 cup chicken broth, 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
4. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally, to allow the flavors to meld. The longer it simmers, the better it tastes.
5. While the chili simmers, prepare 1 (8.5-ounce) package cornbread mix according to package directions. Bake until golden brown. Once baked, cut the cornbread into pieces.
6. Ladle the hot turkey chili into bowls. Top with 1 cup shredded cheddar cheese and serve with pieces of cornbread on the side.

Notes

Chili tastes even better the next day! This recipe can easily be doubled for more servings and leftovers.

Nutrition (per serving)

• Calories: 745
• Protein: 58.7 g
• Carbohydrates: 83.1 g
• Fat: 20.5 g
• Fiber: 21.2 g
• Sodium: 1400 mg
• Saturated Fat: 7.3 g
• Sugar: 12.5 g
• Cholesterol: 130 mg