Turkey Chili with Kidney Beans (Print View)
A hearty dish featuring lean turkey, kidney beans, and sharp cheddar cheese for cozy meals.
# What You'll Need:
→ Meat & Protein
01 - 1 lb ground turkey
02 - 1 can (15 oz) kidney beans, drained and rinsed
→ Vegetables
03 - 1 large onion, finely chopped
04 - 1 red bell pepper, diced
05 - 2 cloves garlic, minced
06 - 1 can (14.5 oz) diced tomatoes
07 - 1 can (6 oz) tomato paste
→ Liquids
08 - 1 cup low-sodium chicken broth
→ Spices & Seasonings
09 - 2 tbsp chili powder
10 - 1 tsp ground cumin
11 - 1 tsp smoked paprika
12 - 1/2 tsp dried oregano
13 - 1/2 tsp salt, or to taste
14 - 1/4 tsp black pepper
15 - 1/4 tsp cayenne pepper (optional)
→ Toppings
16 - 1 cup shredded sharp cheddar cheese
17 - 2 tbsp chopped fresh cilantro (optional)
# 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 thoroughly browned, about 5 to 6 minutes. Drain excess fat if necessary.
02 - Add the finely chopped onion and diced red bell pepper to the pot. Sauté for 4 to 5 minutes until softened.
03 - Stir in the minced garlic and cook for 1 minute until fragrant.
04 - Add chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper if using. Stir well to coat the meat and vegetables evenly with the spices.
05 - Add diced tomatoes, tomato paste, kidney beans, and chicken broth. Stir thoroughly to blend all ingredients.
06 - Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally to prevent sticking.
07 - Taste and adjust seasoning as needed before serving.
08 - Ladle the chili into bowls and garnish with shredded sharp cheddar cheese and optional chopped fresh cilantro.
# Expert Suggestions:
01 -
- Ground turkey keeps things light without sacrificing that deep, savory chili flavor you're craving.
- The whole thing comes together in under an hour, making it perfect for weeknight dinners when you want comfort food without the fuss.
- It's endlessly customizable—tone down the heat, swap in different beans, or load it with toppings based on who's eating.
02 -
- Don't skip draining and rinsing the canned beans—that cloudiness adds a metallic note that throws off the whole flavor balance.
- Smoked paprika is worth buying separately from regular paprika; it changes everything about how this tastes.
- Taste as you go, especially with salt—canned ingredients already have sodium, so you need less than you think.
03 -
- If your chili tastes flat halfway through cooking, it's usually crying out for more spice, not more salt—add another half teaspoon of cumin or chili powder.
- Keep a splatter screen over your pot during the brown stage; turkey can pop more than beef, and you'll keep your stovetop cleaner.