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.

Prep Time15

Cook Time2 25

Total Time2 40

Course: Main Course

Cuisine: American

Keyword: ground turkey, macro-friendly, turkey chili, turkey chili with kidney beans

Servings: 100 g

Calories: 102kcal

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

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

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