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Turkey Chili

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This Turkey Chili is a comforting, protein-packed meal that delivers deep, savory flavors without the heaviness of red meat. Ground turkey browns beautifully with onions, garlic, and green peppers, creating a rich base for kidney beans and tomatoes. The blend of chili powder, cumin, and bay leaf infuses the dish with aromatic warmth and a gentle kick of heat. Its perfect for busy weeknights or meal prep, as the flavors deepen over time. Serve it hot with cornbread or over rice for a satisfying family dinner thats both healthy and delicious.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 781.5
Dietary: Diabetic, Gluten-free
Description
This Turkey Chili is a comforting, protein-packed meal that delivers deep, savory flavors without the heaviness of red meat. Ground turkey browns beautifully with onions, garlic, and green peppers, creating a rich base for kidney beans and tomatoes. The blend of chili powder, cumin, and bay leaf infuses the dish with aromatic warmth and a gentle kick of heat. Its perfect for busy weeknights or meal prep, as the flavors deepen over time. Serve it hot with cornbread or over rice for a satisfying family dinner thats both healthy and delicious.
Ingredients
  • 1 lbs ground turkey
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium green pepper, chopped
  • 1 can (28 oz) diced tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 tablespoons chili powder
  • 1/2 teaspoons cumin
  • 1 cups chicken or vegetable broth
  • 1/2 cups cooked turkey, chopped (optional, for extra protein)
Directions
  1. 1
    Heat a large pot or Dutch oven over medium heat and add the ground turkey.
  2. 2
    Cook the turkey, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
  3. 3
    Add the chopped onion, garlic, and green pepper to the pot.
  4. 4
    Saut the vegetables until softened, about 3-4 minutes.
  5. 5
    Stir in the chili powder and cumin, cooking for 1 minute until fragrant.
  6. 6
    Add the diced tomatoes, kidney beans, broth, and bay leaf.
  7. 7
    Bring the mixture to a boil, then reduce heat to low.
  8. 8
    Cover and simmer for 30 minutes, stirring occasionally.
  9. 9
    Remove the bay leaf before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 781.5kcal
% Daily Value *
Total Fat 4.2g7%
Saturated Fat 1.0g5%
Cholesterol 82.8mg28%
Sodium 80.1mg4%
Total Carbohydrate 97.0g33%
Dietary Fiber 28.1g113%
Sugars 10.6g
Protein 72.3g145%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Let the chili cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days or freeze for up to 3 months.

Variations: For a spicier kick, add diced jalapeos or a dash of hot sauce. You can also substitute black beans for kidney beans.

Tip: If you prefer a thicker chili, simmer uncovered for an additional 10-15 minutes. For a smoother texture, you can blend half the mixture before serving.

Ingredient Note: The original recipe mentioned blending all ingredients, but traditional chili is best made by sauting and simmering to develop deeper flavors. This method preserves the texture of the beans and vegetables.

Keywords: turkey, chili, kidney beans, tomato, onion, garlic, green pepper, cumin, chili powder, bay leaf, dinner, hearty, protein, american, stew, slow cooker, vegetarian option, comfort food
Read it online: https://www.chefs-mate.com/recipe/turkey-chili/