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A bowl of spicy turkey chili with beans.

Spicy Turkey Chili with Beans

Author: Dana Ricciardi
This spicy turkey chili with beans is made with lean ground turkey, beans, veggies, and spices for one hearty bowl of comfort food.
5 from 1 vote
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Servings 4 to 6
Calories 257 kcal
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
  

For the Turkey

  • 1.3 pounds lean ground turkey 93% lean (Note 1)
  • ½ teaspoon kosher salt
  • ½ tablespoon chili powder
  • ¾ teaspoon ground cumin

For the Chili

  • 2 tablespoons extra virgin olive oil
  • ½ large yellow onion peeled and diced
  • 1 green bell pepper seeded and diced
  • 1 red bell pepper seeded and diced
  • 2 teaspoons kosher salt divided (1 teaspoon + 1 teaspoon) (Note 2)
  • Ground black pepper
  • 4 garlic cloves peeled and minced
  • 2 tablespoons tomato paste
  • 2 teaspoons chili powder
  • ¾ teaspoon ground cumin
  • 1 teaspoon ground oregano
  • ½ teaspoon garlic powder
  • 1 bay leaf
  • ½ tablespoon chipotle pepper chopped
  • 1 14-ounce can unsalted petite diced tomatoes with liquid
  • 2 cups low-sodium chicken broth
  • 1 15-ounce can black beans drained and rinsed
  • 1 15-ounce can red kidney beans drained and rinsed

Instructions
 

  • Sprinkle the ground turkey with the salt, chili powder, and ground cumin, mixing it into the meat without overworking it.
  • Warm a medium-sized skillet over medium heat. Add the turkey and cook just until it turns brown (some pink is OK), stirring often, and breaking it up with a wooden spoon. Turn off the heat, and set the pan aside.
  • In a large pot, heat the olive oil over medium-low to medium heat. Add the onion, peppers, 1 teaspoon salt, and pepper. Cook until the onions and peppers soften and turn golden, stirring often, 8-10 minutes. Add the garlic cloves halfway through.
  • Add the tomato paste and cook, stirring often, for 30 seconds. Add the chili powder, cumin, oregano, garlic powder, and bay leaf, quickly stirring them into the cooked onions and peppers for several seconds. Add the chipotle pepper and stir for a few more seconds.
  • Pour in the diced tomatoes, and cook them down for 2-3 minutes, stirring occasionally. Add the broth and the other 1 teaspoon salt. Bring to a boil, then reduce to a simmer. Stir in the beans and the ground turkey. Make sure NOT to pour in any water left behind from when you cooked the turkey.
  • Simmer gently for 10-15 minutes, partly covered, to allow the turkey to finish cooking. Taste and adjust for seasoning. Enjoy!

Notes

Note 1: Depending on where you shop, the amount of ground turkey available can vary, so you may want to adjust the amount of salt and spices if using 1 pound or 1.5 pounds.
Note 2: Because your ingredients may not match exactly those in this recipe (e.g., unsalted diced tomatoes, low-sodium chicken broth), you may want to reduce the amount of salt and add more after tasting. Be sure to taste the soup either before you add the partially cooked ground turkey or after it's completely cooked.
 

Nutrition

Serving: 1serving | Calories: 257kcal | Carbohydrates: 12g | Protein: 31g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 1247mg | Potassium: 733mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1806IU | Vitamin C: 66mg | Calcium: 49mg | Iron: 3mg
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