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5 from 2 votes

Turkey Chili

Hearty, filling, and deep in flavor. This healthy turkey chili has it all! Using just one pot and minimal prepping time, you're going to love this weeknight life-saver.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: chili, easy dinner, healthy, healthy dinner, one pot, quick, turkey, turkey chili
Servings: 6
Calories: 366kcal
Author: Nicole Beaulieu

Ingredients

  • 2 tbsp olive oil
  • 1 lb ground turkey
  • 1/2 tsp salt or to taste
  • 1/2 tsp pepper or to taste
  • 1 onion diced
  • 1 bell pepper any color
  • 4 cloves garlic minced
  • 28 oz diced tomatoes 1 can
  • 10 oz Rotel tomatoes* 1 can
  • 1 1/2 cups chicken broth low sodium
  • 28 oz bean medley** 2 cans, with the liquid
  • 3 tbsp chili powder
  • 1 tbsp cumin ground
  • 1 tsp oregano dried
  • 1 cup corn

To serve (optional)

  • marble cheese shredded
  • avocado sliced
  • sour cream
  • cilantro chopped

Instructions

  • Heat the olive oil to a large pot or dutch oven over medium-high heat. Add the ground turkey, salt & pepper. Sauté, while breaking it up with a spoon, until fully cooked through and browned.
  • Add the onion and bell pepper to the pot. If needed, you can add another tsp or two of olive oil. Sauté for 4-5 minutes, stirring occasionally, until the onion softens and becomes translucent. Add the garlic, stir, and cook for 1 minute.
  • Add the diced tomatoes, Rotel tomatoes, broth, beans, chili powder, cumin, and oregano to the pot. Stir well to combine and scrape up the bottom of the pot. Bring the mixture to a boil, then turn the heat down to a consistent simmer.
  • Let the chili simmer for at least 10 minutes, or up to 40 minutes. This depends on how thick you like your chili. 10 minutes will allow the flavors to develop and leave the chili more soupy, 40 minutes will reduce the liquid and give you a thicker consistency.
  • Stir the chili occasionally as it simmers until it reaches your desired consistency. Turn off the heat and stir in the corn and season to taste with salt and pepper. Serve with your favorite toppings.

Notes

  • *Rotel tomatoes: This is a 14oz can of finely diced tomatoes mixed with green chilies. You can substitute 2-3 cans of green chilies, or just use a 14oz can of regular diced tomatoes, tomato sauce, or even fire roasted tomatoes.
  • **Beans:
    • I used a medley that had pinto, kidney, navy, and garbanzo beans, aka, chickpeas. Any one, or combination, adding up to 28 oz, will work.
    • Since we are using the liquid in the can rather than discarding it, beans with a dark and muddy liquid such as black beans aren't a great idea.
  • To get a thick chili, you'll want to simmer this for a good 30-40 minutes.
  • For extra thickening: Lift up a big spoonful of chili and mash the beans within it using a fork, then stir back into the pot. Do that as many times as you feel necessary to get that rich, silky, thickened chili.
  • Like your chili thinner? You'll still want to simmer for at least 10 minutes to develop flavor.
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Nutrition

Calories: 366kcal | Carbohydrates: 46g | Protein: 32g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 1128mg | Potassium: 1217mg | Fiber: 12g | Sugar: 8g | Vitamin A: 2116IU | Vitamin C: 50mg | Calcium: 159mg | Iron: 7mg