Hearty Turkey Chili Bowl (Print View)
A comforting bowl featuring lean turkey, beans, and vibrant spices for a nourishing meal.
# What You'll Need:
→ Meats
01 - 1 lb lean ground turkey
→ Vegetables
02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño, seeded and finely chopped (optional)
06 - 1 (14.5 oz) can diced tomatoes
07 - 1 (15 oz) can kidney beans, drained and rinsed
08 - 1 (15 oz) can black beans, drained and rinsed
09 - 1 cup low-sodium chicken or vegetable broth
→ Spices & Seasonings
10 - 2 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1 tsp smoked paprika
13 - ½ tsp dried oregano
14 - ½ tsp salt
15 - ¼ tsp black pepper
16 - ¼ tsp cayenne pepper (optional)
→ Garnishes (optional)
17 - Chopped fresh cilantro
18 - Sliced green onions
19 - Shredded cheddar cheese
20 - Sour cream or Greek yogurt
21 - Lime wedges
# How to Make:
01 - Heat a large pot or Dutch oven over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 5 to 6 minutes. Drain excess fat if necessary.
02 - Add the diced onion, red bell pepper, jalapeño if using, and garlic to the pot. Sauté for 3 to 4 minutes until the vegetables soften.
03 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper if using. Cook for 1 minute until fragrant.
04 - Add diced tomatoes with their juices, kidney beans, black beans, and chicken or vegetable broth. Stir well to combine.
05 - Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25 to 30 minutes, stirring occasionally until thickened and flavors blend.
06 - Taste and adjust seasoning as needed. Serve hot with preferred garnishes.
# Expert Suggestions:
01 -
- It's lean enough that you don't feel heavy afterward, but so satisfying you'll forget you're eating something healthy.
- The spice blend is perfectly balanced—you get warmth and depth without it being a kitchen experiment gone wrong.
- Leftovers taste even better the next day, and it freezes like a dream for those nights when cooking feels impossible.
02 -
- Don't skip draining and rinsing your canned beans—the starchy liquid they come in can make your chili taste canned and cloudy instead of bright and intentional.
- Taste it before you serve it and adjust the salt and heat to your preference; this one small step is the difference between good chili and the kind people actually remember.
03 -
- If your chili feels too thin after simmering, let it cook uncovered for a few extra minutes or mash a handful of beans against the side of the pot to thicken it naturally.
- Build heat gradually by starting without the cayenne and tasting as you go—you can always sprinkle more in, but you can't unmake a bowl that's too spicy.