Turkey Chili

A comforting, quick chili made with lean ground turkey, robust tomatoes, and kidney beans, simmered in a savory, spiced broth. Perfect for a cozy weeknight meal.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy

Dietary

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

Tags

• quick
• comfort food
• savory
• budget-friendly

Ingredients

• 1 pound ground turkey
• 1 tablespoon olive oil
• 0.5 yellow onion (diced)
• 2 clove garlic (minced)
• 1.5 tablespoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 can diced tomatoes (undrained)
• 1 can kidney beans (rinsed and drained)
• 1 cup chicken broth
• 1 cornbread mix
• 0.5 cup shredded cheddar cheese

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground turkey and cook, breaking it apart, until browned, about 5-7 minutes. Drain any excess grease.
2. Add diced yellow onion and minced garlic to the pot. Cook until softened, about 3-4 minutes.
3. Stir in chili powder, ground cumin, dried oregano, salt, and black pepper. Cook for 1 minute until fragrant.
4. Add canned diced tomatoes (undrained), kidney beans (rinsed and drained), and chicken broth. Bring to a simmer, then reduce heat to low, cover, and let simmer for at least 10 minutes, or up to 20 minutes for deeper flavor. While chili simmers, prepare the cornbread mix according to package directions and bake.
5. Serve the chili hot, topped with shredded cheddar cheese if desired, and a piece of cornbread.

Notes

For a bit more heat, add a pinch of red pepper flakes with the spices. Chili freezes well, making it great for future quick meals.

Nutrition (per serving)

• Calories: 590
• Protein: 40.2 g
• Carbohydrates: 65.5 g
• Fat: 19.8 g
• Fiber: 12.1 g
• Sodium: 1150 mg
• Saturated Fat: 7.1 g
• Sugar: 10.5 g
• Cholesterol: 90 mg