This simple turkey chili with kidney beans has been one of our favorite chili recipes for years. It’s hearty, packed with flavor, and has a great balance of protein, carbohydrates, and fiber.
Our recipe is adapted from the Simple Turkey Chili with Kidney Beans recipe from Cook’s Illustrated. One of our favorite parts of their method is adding the ground turkey in two stages, which gives the finished chili a much better texture than simply browning all of the meat at once.
For easy macro tracking, the nutrition information below is calculated per 100 g of finished chili. Weigh your cooked portion and use the corresponding nutrition information for the amount you eat.
Prefer a little more heat? Double the red pepper flakes and cayenne pepper.
Simple Turkey Chili with Kidney Beans
A hearty turkey chili with kidney beans, tomatoes and warm spices that's flavorful, filling and easy to track by the gram.
Ingredients
Method
Aromatics
- Heat oil in a large, heavy-bottomed Dutch oven over medium heat until shimmering but not smoking, 3–4 minutes.Add onions, bell pepper, garlic, chili powder, cumin, coriander, red pepper flakes, oregano, and cayenne. Cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 10 minutes.Increase heat to medium-high. Add 1 pound of the ground turkey and cook, breaking it into pieces with a wooden spoon, until no longer pink and just beginning to brown, 3–4 minutes.2 Tbsp olive oil, 2 medium onions, 1 red bell pepper, 6 cloves garlic, 1/4 cup chili powder, 1 Tbsp ground cumin, 2 tsp ground coriander, 1/2 tsp red pepper flakes, 1 tsp dried oregano, 1/4 tsp cayenne pepper, 1 lb 93% lean ground turkey
Initial additions
- Add kidney beans, diced tomatoes with their juice, crushed tomatoes, chicken broth, and salt. Bring to a boil, then reduce heat to low and simmer uncovered, stirring occasionally, for 1 hour.2 15.5 oz cans dark red kidney beans, 1 28 oz can diced tomatoes, 1 28 oz can crushed tomatoes, 2 cups low-sodium chicken broth, 1 tsp salt
Final addition
- Form the remaining 1 pound of ground turkey into a ball, then pinch off teaspoon-sized pieces and stir them into the chili. Continue to simmer for about 40 minutes, stirring occasionally, until the turkey is cooked through and the chili is dark and slightly thickened. If the chili begins to stick to the bottom of the pot, stir in 1/2 cup water as needed.Taste and adjust seasoning with additional salt if needed. Serve with lime wedges and your favorite toppings, if desired.1 lb 93% lean ground turkey
Nutrition
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