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Turkey chili with ground turkey, kidney beans, corn, diced tomatoes and tomato sauce in a thick red blend

Hearty Turkey Chili with Kidney Beans and Corn

Ground turkey simmers with diced tomatoes, kidney beans, corn, and chili powder in this 24-minute turkey chili recipe. Serves 4 at 430 calories per serving.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 4 servings
Course: Main
Cuisine: American
Calories: 430
Ingredients Method

Ingredients
  

Turkey Chili
  • 1 lb ground turkey
  • 1/2 large onion
  • 5-7 cloves fresh garlic
  • 1/2 tbsp olive oil
  • 28 oz canned petite diced tomatoes
  • 15 oz canned tomato sauce
  • 16 oz canned kidney beans drained
  • 1/2 cup chicken broth
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1 cup frozen corn
  • salt to taste
  • pepper to taste
Garnish
  • shredded cheddar cheese for garnish, optional
  • sour cream for garnish, optional
  • jalapeño for garnish, optional

Method
 

Turkey Chili
  1. Chop the onion into dice and mince the garlic finely.
  2. Combine the olive oil, diced onion, and minced garlic in a large pot. Over medium heat, cook for 1-2 minutes until aromatic; avoid browning or burning.
  3. Introduce the ground turkey into the pot, crumbling any clumps. Add one or two pinches of salt and pepper. Cook until the turkey is nearly finished and shows no red or pink.
  4. Stir in the diced tomatoes, tomato sauce, chicken broth, chili powder, smoked paprika, and cumin. Bring to a boil, then lower to medium-low heat and cook for another 10 minutes.
  5. Stir in the frozen corn and drained kidney beans. Increase heat to medium-high and cook for another few minutes until the liquid boils again. Adjust salt and pepper to taste.
  6. Optional: Top with all or some of the garnish ingredients.
Garnish
  1. Serve and enjoy.