Ground Turkey Chili with Beans and Corn
A thick pot of lean ground turkey, kidney and pinto beans, corn, and tomatoes seasoned with chili powder and cumin.
Equipment
- Large Dutch oven
- Wooden spoon
Ingredients
Main Ingredients
- 2 tsp olive oil
- 1 cup yellow onion chopped
- 1 ½ lb ground turkey
- 3 cloves garlic minced
- 1 tbsp Worcestershire sauce
- 1 ½ tbsp chili powder
- ¼ tsp cayenne pepper
- 1 ½ tsp ground cumin
- 1 tsp dried oregano
- ½ tsp kosher salt
- ½ tsp black pepper
- 2 tbsp tomato paste
- 2 cup low sodium chicken broth
- 1 can diced or crushed tomatoes 28 oz can, no salt added
- 1 can kidney beans 15 oz can, rinsed and drained
- 1 can pinto beans 15 oz can, rinsed and drained
- 1 can sweet corn 15 oz can, rinsed and drained
- ½ cup shredded cheddar cheese for serving
- 1 ripe avocado sliced, for serving
Instructions
Cooking
- Brown. Cook the onion in olive oil, then brown the turkey until it reaches 165 degrees F.
- Season. Add garlic, Worcestershire, spices, and tomato paste and cook 2 to 3 minutes.
- Add liquids. Stir in broth, tomatoes, beans, and corn.
- Simmer. Boil, then simmer on low 30 to 40 minutes until thick.
- Serve. Ladle into bowls and add cheddar, avocado, and other toppings.
Notes
Substitutions: Use ground chicken for turkey and black beans for kidney beans.
Tips: Brown the turkey well and simmer uncovered for the last 10 minutes for a thicker chili.
Storage: Refrigerate up to 4 days or freeze up to 3 months.