Turkey Chili Kidney Beans Corn (Print Version)

A savory blend of lean turkey, kidney beans, and corn cooked with spices for a warming, hearty 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 (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 Steps:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and red bell pepper; cook for 4 to 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add lean ground turkey, breaking it up with a spoon. Cook for 6 to 8 minutes until browned and fully cooked.
04 - Mix in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and optional cayenne. Toast spices for 1 minute.
05 - Stir in tomato paste and cook for 1 additional minute to deepen flavor.
06 - Pour in diced tomatoes, broth, kidney beans, and corn kernels. Stir thoroughly to combine all components.
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 to preference. Serve hot, optionally garnished with fresh cilantro, green onions, or a lime wedge.

# Expert Tips:

01 -
  • It comes together faster than you'd expect, but tastes like it simmered for hours.
  • Lean turkey keeps it light without sacrificing that cozy, full-bodied chili flavor everyone craves.
  • The sweet corn cuts through the spice in an unexpectedly perfect way that makes people ask for seconds.
02 -
  • Don't skip rinsing the canned beans—that cloudy liquid will make your chili look murky and taste starchy.
  • If you're sensitive to heat, add cayenne gradually or skip it entirely; you can always pass it at the table for people who want more bite.
  • The chili tastes even better the next day when the spices have had time to settle and get to know each other.
03 -
  • If your chili looks too thin after simmering, let it keep going for another 10 minutes uncovered—evaporation is your friend.
  • The depth of your chili lives in the quality of your chili powder and the time you spend letting those spices toast before adding liquid—don't rush those moments.

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