There’s something heartwarming about a steaming bowl of turkey chili with kidney beans, especially when the weather starts to cool. This comforting dish has become a staple in my family’s meal rotation, loved by both the adults and the little ones alike. The turkey provides a lean protein option, while the kidney beans add a satisfying texture and plenty of fiber. We’ve found that the combination of spices creates a balance of flavors that can be adjusted for more heat or kept mild for sensitive palates. Whether served over rice, with a side of crusty bread, or just on its own, this turkey chili never fails to bring everyone to the table with smiles and eager appetites.
Ingredients
For a chili that serves six, you’ll need the following ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 pound ground turkey
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (15 ounces) diced tomatoes, with juice
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (8 ounces) tomato sauce
- 1 cup chicken broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar
- 1 cup frozen corn kernels
Instructions
To make this delicious turkey chili, follow these steps:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
- Increase the heat to medium-high and add the ground turkey to the pot. Cook, breaking it up with a spoon, until browned and cooked through, about 7-8 minutes.
- Stir in the chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes, allowing the spices to bloom and coat the turkey evenly.
- Add the diced tomatoes, kidney beans, tomato sauce, chicken broth, tomato paste, Worcestershire sauce, and sugar. Stir to combine all the ingredients thoroughly.
- Bring the chili to a gentle simmer, reducing the heat to low. Cover the pot partially and let it simmer for about 30-40 minutes, stirring occasionally to prevent sticking.
- In the last 5 minutes of cooking, add the frozen corn kernels and stir them into the chili. Allow them to heat through.
- Taste and adjust the seasoning, adding more salt or spices to suit your preference. Serve hot and enjoy!
Nutrition Facts
This turkey chili recipe serves approximately six people, with each serving containing around 300 calories. It’s a nutritious meal packed with protein from the turkey and fiber from the kidney beans, making it both filling and satisfying.
Preparation Time
From start to finish, this turkey chili takes about 1 hour to prepare and cook. With 10 minutes of prep time to chop the vegetables and measure out the spices, and about 50 minutes of cooking time, it’s a wonderful dish that doesn’t require you to spend all day in the kitchen.
How to Serve
Here are a few serving suggestions to elevate your turkey chili experience:
- Over Rice: Serve a scoop of chili over a bed of steamed white or brown rice for a hearty meal.
- With Bread: Pair the chili with warm, crusty bread or cornbread to soak up the delicious sauce.
- Topped with Cheese: Sprinkle shredded cheddar or Monterey Jack cheese on top for a creamy finish.
- With a Dollop of Sour Cream: Add a spoonful of sour cream or Greek yogurt for a tangy contrast.
- Garnished with Fresh Herbs: Finish with chopped cilantro or green onions for a fresh burst of flavor.
Additional Tips
To ensure your turkey chili is the best it can be, consider these additional tips:
- Spice Level: Adjust the cayenne pepper to suit your heat preference or omit it altogether for a milder version.
- Bean Variety: Feel free to substitute or add other beans like black beans or pinto beans for more variety.
- Make Ahead: This chili tastes even better the next day as the flavors have more time to meld. Consider making it a day in advance.
- Freezing: This dish freezes well. Portion out servings and store in airtight containers for an easy meal on a busy day.
- Vegetable Add-Ins: Enhance nutrition by adding additional vegetables such as bell peppers or zucchini.
FAQ Section
Here are some frequently asked questions about turkey chili with kidney beans:
- Can I use fresh tomatoes instead of canned?
You can substitute fresh tomatoes for canned ones. Use about 2 cups of chopped fresh tomatoes and adjust the seasoning as needed. - Is there a vegetarian option?
Yes, simply omit the turkey and add more beans or use a meat substitute like crumbled tofu or tempeh. - How can I make the chili thicker?
If you prefer a thicker chili, reduce the amount of chicken broth or let it simmer uncovered to evaporate some of the liquid. - Can this recipe be made in a slow cooker?
Absolutely! Brown the turkey and onions first, then combine all ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. - What toppings go well with turkey chili?
Common toppings include avocado, jalapeños, a squeeze of lime juice, or tortilla strips for added crunch.