Turkey Chili Weeknight
Lean weeknight turkey chili with beans, tomatoes, and pantry spices—high-protein USA chili that cooks in one pot in under an hour. Brown turkey to 165°F, simmer, and pile on toppings for game night or meal prep.
🛒Ingredients
- 2 tablespoons olive oil
- 2 pounds ground turkey (93% lean)
- 1 large onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 3 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can diced tomatoes with green chiles
- 2 (15-ounce) cans beans (pinto, black, or kidney), rinsed
- 1 cup chicken broth
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- Toppings: avocado, cheddar, cilantro, lime wedges
🔧Kitchen Tools Needed
- Dutch oven
- Wooden spoon
- Instant-read thermometer
- Ladle
📝Instructions
- 1
Heat oil in a Dutch oven over medium-high. Add turkey; cook breaking up until no pink remains and it reaches 165°F, 8–10 minutes.
- 2
Add onion and bell pepper; cook 5 minutes. Stir in garlic and spices 1 minute.
- 3
Add tomatoes, beans, broth, salt, and pepper. Simmer uncovered 25–30 minutes until thickened, stirring occasionally.
- 4
Taste and adjust seasoning. Serve with toppings.
- 5
Cool quickly; refrigerate up to 4 days or freeze up to 3 months. Reheat to a simmer (165°F).
🥗Nutrition Information
⚡Calories per serving: 340
🏷️Recipe Tags
❓Frequently Asked Questions
Dry turkey?
Don’t overcook after 165°F, and keep enough tomato liquid; a teaspoon of oil helps lean turkey.
Crockpot?
Brown turkey first, then Low 5–6 hours.
Bean-free?
Skip beans and add extra veggies or turkey.
Make it smoky?
Add 1 teaspoon chipotle powder or a minced chipotle in adobo.
Serving ideas?
Over baked potatoes, nachos, or rice bowls.
