Description

This hearty and satisfying turkey chili is packed with three types of beans for a fiber boost, lean ground turkey, and a smoky depth of flavor from fire-roasted tomatoes and smoked paprika. It’s a healthy, crowd-pleasing meal that comes together in under an hour and tastes even better the next day.

Ingredients

Scale

2 tablespoons olive oil
1 large yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
4 cloves garlic, minced
1 jalapeño, seeded and minced
1 ½ pounds lean ground turkey (93/7)
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon cayenne pepper
1 teaspoon salt, plus more to taste
½ teaspoon black pepper
1 can (15 ounces) fire-roasted diced tomatoes
1 can (15 ounces) crushed tomatoes
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
1 cup low-sodium chicken broth
1 tablespoon tomato paste
Shredded cheddar cheese (for serving)
Sour cream or Greek yogurt (for serving)
Fresh cilantro, chopped (for serving)
Diced avocado (for serving)
Sliced green onions (for serving)
Lime wedges (for serving)

Instructions

Prep your ingredients. Dice the onion, bell peppers, and jalapeño. Mince the garlic. Drain and rinse all three cans of beans. Measure out your spices.
Brown the turkey. Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it up with a wooden spoon, until no longer pink, about 6-8 minutes. Use a slotted spoon to transfer the cooked turkey to a plate and set aside.
Sauté the aromatics. In the same pot, add the diced onion and both bell peppers. Cook over medium heat for 5-7 minutes until softened. Add the minced garlic and jalapeño and cook for another minute until fragrant.
Bloom the spices. Add the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper to the pot. Stir constantly for about 1 minute until fragrant.
Add the tomatoes and broth. Pour in the fire-roasted diced tomatoes, crushed tomatoes, and chicken broth. Stir in the tomato paste. Scrape the bottom of the pot to lift up any browned bits.
Return the turkey and add the beans. Add the browned ground turkey back to the pot, then add all the drained and rinsed black beans, kidney beans, and pinto beans. Stir to combine.
Simmer. Bring the chili to a gentle simmer, then reduce the heat to low. Let it cook uncovered for at least 30 minutes, stirring occasionally. For best flavor, simmer for 45 minutes to 1 hour.
Taste and adjust. After simmering, taste the chili and adjust seasoning as needed.
Serve and enjoy. Ladle the hot chili into bowls and top with your favorite garnishes.

Notes

For a vegetarian version, omit the turkey and add an extra can of beans or cooked lentils. For more heat, leave the seeds in the jalapeño or add a chopped chipotle pepper in adobo sauce. This chili freezes well for up to 3 months.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1.5 cu
Calories: 380
Sugar: 8
Sodium: 680
Fat: 12
Saturated Fat: 3
Carbohydrates: 35
Fiber: 16
Protein: 32

Keywords: turkey chili, high fiber chili, healthy chili, black bean chili, meal prep chili, gluten free chili, dairy free chili