Turkey Chili Bowl Flavorful (Printable Version)
Savory turkey chili with beans, spices, and crunchy crackers, ideal for an easy comforting dinner.
# Ingredient List:
→ Meat
01 - 1 lb lean ground turkey
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 (15 oz) can diced tomatoes
06 - 1 (15 oz) can kidney beans, drained and rinsed
07 - 1 (15 oz) can black beans, drained and rinsed
08 - 1 cup low-sodium chicken broth
09 - 1 cup frozen corn
→ Spices & Seasonings
10 - 2 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1/2 tsp smoked paprika
13 - 1/4 tsp cayenne pepper
14 - 1 tsp salt
15 - 1/2 tsp ground black pepper
→ Extras
16 - Crackers, for serving
# Directions:
01 - Heat a large pot over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through, approximately 6 minutes.
02 - Add diced onion and bell pepper to the pot. Sauté for 4 to 5 minutes until the vegetables are softened.
03 - Stir in the minced garlic and cook for 1 minute until fragrant.
04 - Add the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Stir well to coat the turkey and vegetables evenly with the spices.
05 - Pour in the diced tomatoes with juices, kidney beans, black beans, frozen corn, and chicken broth. Stir to combine all components.
06 - Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, stirring occasionally.
07 - Taste the chili and adjust salt or pepper levels if needed.
08 - Serve hot in bowls, topped with crackers on the side.
# Expert Tips:
01 -
- It tastes better the next day, which means less work tomorrow.
- You can double the batch and freeze half without thinking twice.
- The turkey keeps it light but the beans make it filling enough to quiet anyone.
02 -
- If you skip browning the turkey properly, the chili tastes flat and one-note.
- Simmering for the full 25 minutes lets the flavors marry, cutting it short leaves everything tasting separate.
03 -
- Let the chili sit for ten minutes off the heat before serving, it thickens up and the flavors settle.
- If you double the recipe, freeze half in individual portions so you always have a quick dinner ready.