Turkey Chili Kidney Beans Corn (Printable)

Hearty chili combining lean turkey, kidney beans, corn, and classic spices for a protein-packed dish.

# What You'll Need:

→ Meats

01 - 1 lb lean ground turkey

→ Vegetables

02 - 1 large onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 can (15 oz) diced tomatoes
06 - 1 can (15 oz) kidney beans, drained and rinsed
07 - 1 cup corn kernels (fresh, frozen, or canned and drained)

→ Liquids

08 - 1 1/2 cups low-sodium chicken or vegetable broth
09 - 2 tbsp tomato paste

→ Spices & Seasonings

10 - 2 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp dried oregano
14 - 1/2 tsp salt, or to taste
15 - 1/4 tsp black pepper
16 - 1/4 tsp cayenne pepper (optional)

→ Oils

17 - 2 tbsp olive oil

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and red bell pepper; sauté for 4 to 5 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Add ground turkey, breaking it apart with a spoon. Cook for 6 to 8 minutes until browned and fully cooked.
04 - Stir in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper; cook for 1 minute to develop flavor.
05 - Add tomato paste and cook for an additional minute, stirring constantly.
06 - Pour in diced tomatoes, broth, kidney beans, and corn. Stir to combine thoroughly.
07 - Bring mixture to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes, stirring occasionally until thickened and flavors meld.
08 - Taste and adjust seasoning as needed. Serve hot, optionally garnished with fresh cilantro, sliced green onions, or a squeeze of lime.

# Expert Advice:

01 -
  • Ground turkey keeps this hearty without weighing you down, yet the spices and beans make it taste indulgent and complete.
  • It comes together in under an hour, which means you can have dinner on the table before anyone starts picking at snacks.
  • The corn adds a subtle sweetness that balances the savory depth, making each spoonful interesting.
02 -
  • Don't skip toasting the spices after you've browned the turkey—it's a small step that transforms them from flat to aromatic and alive.
  • If your chili seems too thin after simmering, just keep it going a few minutes longer; it thickens as it reduces, and you don't want to rush that.
03 -
  • Make a double batch and freeze portions in containers—this chili reheats beautifully and becomes a trusty dinner when you're stretched thin.
  • If you accidentally add too much cayenne and it's too spicy, stir in a spoonful of sour cream or Greek yogurt to cool it down immediately.

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