Lean Ground Turkey and Black Bean Chili
Lean Ground Turkey and Black Bean Chili
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground turkey, 93% lean or higher
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper, or to taste
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 can tomato sauce, 8 ounce
- 1 1/2 cups chicken broth, low sodium
- 1 can black beans, 15 ounce, rinsed and drained
- 1 cup corn, frozen or fresh
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving (Optional)
- 1/4 cup Greek yogurt, plain, non-fat
- 2 tablespoons fresh cilantro, chopped
- 1/2 avocado, diced
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat.
⏱️ 2 min
- 2
Add the lean ground turkey to the pot and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. Drain any excess fat if necessary.
⏱️ 7 min
- 3
Add the diced yellow onion to the pot and cook until softened, about 5 minutes.
⏱️ 5 min
- 4
Stir in the minced garlic, chili powder, cumin, smoked paprika, dried oregano, and cayenne pepper. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 5
Pour in the diced tomatoes (undrained), tomato sauce, and chicken broth. Stir well to combine, scraping up any browned bits from the bottom of the pot.
⏱️ 3 min
- 6
Bring the chili to a simmer, then reduce the heat to low, cover, and let it cook for at least 20 minutes to allow the flavors to meld. Stir occasionally.
⏱️ 20 min
- 7
Stir in the rinsed and drained black beans and corn. Continue to simmer for another 5-10 minutes, or until the corn is heated through.
⏱️ 10 min
- 8
Season the chili with salt and black pepper to taste. Adjust spices as desired.
⏱️ 2 min
- 9
Ladle the chili into bowls. Serve hot, garnished with optional Greek yogurt, fresh cilantro, and diced avocado.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lean Ground Turkey and Black Bean Chili
- 1 tablespoon olive oil
- 1 pound lean ground turkey, 93% lean or higher
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper, or to taste
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 can tomato sauce, 8 ounce
- 1 1/2 cups chicken broth, low sodium
- 1 can black beans, 15 ounce, rinsed and drained
- 1 cup corn, frozen or fresh
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving (Optional)
- 1/4 cup Greek yogurt, plain, non-fat
- 2 tablespoons fresh cilantro, chopped
- 1/2 avocado, diced
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat.
⏱️ 2 min - 2
Add the lean ground turkey to the pot and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. Drain any excess fat if necessary.
⏱️ 7 min - 3
Add the diced yellow onion to the pot and cook until softened, about 5 minutes.
⏱️ 5 min - 4
Stir in the minced garlic, chili powder, cumin, smoked paprika, dried oregano, and cayenne pepper. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 5
Pour in the diced tomatoes (undrained), tomato sauce, and chicken broth. Stir well to combine, scraping up any browned bits from the bottom of the pot.
⏱️ 3 min - 6
Bring the chili to a simmer, then reduce the heat to low, cover, and let it cook for at least 20 minutes to allow the flavors to meld. Stir occasionally.
⏱️ 20 min - 7
Stir in the rinsed and drained black beans and corn. Continue to simmer for another 5-10 minutes, or until the corn is heated through.
⏱️ 10 min - 8
Season the chili with salt and black pepper to taste. Adjust spices as desired.
⏱️ 2 min - 9
Ladle the chili into bowls. Serve hot, garnished with optional Greek yogurt, fresh cilantro, and diced avocado.
⏱️ 1 min