Turkey Chili with Corn Beans (Printable version)

A flavorful turkey chili with kidney beans, corn, and spices, perfect for a warming, protein-packed main dish.

# Ingredient List:

→ Meats

01 - 1 lb lean ground turkey

→ Vegetables

02 - 1 large onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 can (15 oz) diced tomatoes
06 - 1 can (15 oz) kidney beans, drained and rinsed
07 - 1 cup corn kernels, fresh, frozen, or canned and drained

→ Liquids

08 - 1 1/2 cups low-sodium chicken or vegetable broth
09 - 2 tablespoons tomato paste

→ Spices & Seasonings

10 - 2 tablespoons chili powder
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon salt, or to taste
15 - 1/4 teaspoon black pepper
16 - 1/4 teaspoon cayenne pepper, optional

→ Oils

17 - 2 tablespoons olive oil

# How to Make It:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and bell pepper; sauté 4 to 5 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Add ground turkey, breaking it up with a spoon. Cook 6 to 8 minutes until browned and fully cooked.
04 - Stir in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper. Cook for 1 minute to release flavors.
05 - Add tomato paste and cook an additional minute to enhance depth.
06 - Add diced tomatoes, broth, kidney beans, and corn. Stir until evenly combined.
07 - Bring to boil, then reduce heat to low and simmer uncovered for 25 to 30 minutes. Stir occasionally until thickened and flavors meld.
08 - Adjust seasoning to taste. Serve warm, optionally garnished with fresh cilantro, green onions, or a squeeze of lime.

# Expert Suggestions:

01 -
  • It comes together in under an hour but tastes like it simmered all day.
  • Ground turkey keeps it lean without sacrificing that deep, satisfying chili flavor.
  • The corn adds an unexpected sweetness that balances the spices perfectly.
  • It's naturally gluten-free and dairy-free, no substitutions needed.
02 -
  • Drain and rinse those canned beans or they'll make the chili taste metallic and overly salty.
  • Don't skip toasting the spices dry in the pot for a minute; it transforms their flavor from flat to round.
  • If the chili seems thin after 20 minutes, that's normal; it thickens as the liquid reduces, so be patient and don't add more broth.
03 -
  • Keep the pot uncovered while simmering so the liquid actually reduces and concentrates instead of steaming away without thickening.
  • Taste as you go in the last five minutes; chili powder and spices can shift in intensity once they've simmered, and you might need a tiny pinch more salt or a crack of pepper to balance.

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