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Healthy Turkey Chili with Beans

Healthy turkey chili with beans simmers in a Dutch oven until thick, with tender beans, browned turkey, and a smoky blend of spices. This one-pot chili makes six servings and is easy to prepare for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 1 red bell pepper medium, diced
  • 3 cloves garlic minced
  • 1.25 lb ground turkey 93% lean
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup chicken broth low-sodium

Equipment

  • 1 5- to 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 5- to 6-quart Dutch oven over medium heat.
  2. Add the onion and bell pepper and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Add the garlic and cook for 30 seconds.
  4. Add the ground turkey and cook for 6 to 8 minutes, breaking it up with a spoon, until browned and it reaches 165°F on an instant-read thermometer.
  5. Stir in the chili powder, cumin, smoked paprika, oregano, salt, pepper, and tomato paste, and cook for 1 minute.
  6. Stir in the crushed tomatoes, kidney beans, black beans, and chicken broth.
  7. Bring the chili to a boil over medium-high heat.
  8. Reduce the heat to low and simmer uncovered for 25 to 35 minutes, stirring occasionally, until thickened.

Notes

For deeper flavor, let the chili simmer until thickened, stirring occasionally. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a lower-sodium version, use no-salt-added canned beans and tomatoes.