Description
A quick, flavorful, and nutritious turkey chili with black beans and corn that comes together in just 30 minutes. It’s packed with protein and fiber, budget-friendly, and perfect for busy weeknights.
Ingredients
Scale
- 1.5 pounds lean ground turkey (93/7)
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 large red bell pepper, diced
- 2 cans (15 oz each) black beans, rinsed and drained
- 1 cup frozen corn
- 1 can (14.5 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup low-sodium chicken broth
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1 tablespoon olive oil
Instructions
- Prep ingredients: Dice the onion, red pepper, and mince the garlic. Rinse and drain the black beans. Measure out spices.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and red pepper; cook for 3-4 minutes until soft and translucent.
- Add the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
- Add the ground turkey to the pot. Break it up with a wooden spoon and cook for 5-7 minutes until browned and no longer pink. Drain excess grease if necessary.
- Add chili powder, smoked paprika, cumin, salt, and black pepper. Stir constantly for 1 minute to bloom the spices.
- Stir in the tomato paste, crushed tomatoes, and chicken broth. Scrape up any browned bits from the bottom of the pot.
- Bring the mixture to a boil, then reduce heat to low. Cover partially and simmer for 15-20 minutes to allow flavors to meld and sauce to thicken.
- Stir in the rinsed black beans and frozen corn. Simmer uncovered for another 5 minutes until heated through.
- Taste and adjust seasoning with more salt, pepper, or lime juice as needed.
- Serve hot with optional toppings like sour cream, shredded cheese, fresh cilantro, or lime wedges.
Notes
Rinse beans thoroughly to remove starchy liquid and reduce sodium. Bloom spices in oil for deeper flavor. Chili tastes better the next day as flavors meld. Can be frozen for up to 3 months. For a vegetarian version, swap turkey for extra beans and use vegetable broth.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6
- Sodium: 600
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 25
- Fiber: 8
- Protein: 28
Keywords: healthy turkey chili, easy weeknight dinner, 30 minute meals, ground turkey recipes, black bean chili, high protein meals, budget friendly dinner