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Heat olive oil in a large pot or Dutch oven over medium-high heat.

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.

Add the diced yellow onion to the pot and cook until softened, about 5 minutes.

Stir in the minced garlic, chili powder, cumin, smoked paprika, dried oregano, and cayenne pepper. Cook for 1 minute, stirring constantly, until fragrant.

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.

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.

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.

Season the chili with salt and black pepper to taste. Adjust spices as desired.

Ladle the chili into bowls. Serve hot, garnished with optional Greek yogurt, fresh cilantro, and diced avocado.


Heat olive oil in a large pot or Dutch oven over medium-high heat.

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.

Add the diced yellow onion to the pot and cook until softened, about 5 minutes.

Stir in the minced garlic, chili powder, cumin, smoked paprika, dried oregano, and cayenne pepper. Cook for 1 minute, stirring constantly, until fragrant.

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.

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.

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.

Season the chili with salt and black pepper to taste. Adjust spices as desired.

Ladle the chili into bowls. Serve hot, garnished with optional Greek yogurt, fresh cilantro, and diced avocado.
