Hearty Turkey Chili with Smoked Paprika and Kidney Beans Recipe

Introduction

This turkey chili is a flavorful, hearty dish perfect for cozy dinners. Packed with spices, beans, and fire-roasted tomatoes, it delivers warmth and comfort in every bite.

Ingredients

• 2 Tablespoons avocado oil (may substitute olive, canola, or vegetable oil)
• 1 large yellow onion, diced small (about 1 ½ cups)
• 1 red bell pepper, diced small
• 1 Tablespoon minced garlic
• 1 lb ground turkey
• 1 Tablespoon chili powder
• 1 Tablespoon ancho chili powder
• 1 ½ teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon onion powder
• ½ teaspoon ground black pepper
• ⅛ teaspoon cayenne pepper
• ¾ teaspoon table salt
• 2 Tablespoons tomato paste
• 1 Tablespoon Worcestershire sauce (may substitute coconut aminos)
• 2 – 15 oz cans dark red kidney beans, lightly rinsed and drained
• 14.5 oz fire roasted tomatoes, undrained
• 4 oz green chilis, undrained
• 1 cup chicken broth
• Toppings: sour cream, avocado, corn chips (optional)

Instructions

1. Step 1: Heat oil in a dutch oven or large pot over just above medium heat.
2. Step 2: Add diced onion and red bell pepper; cook several minutes until softened.
3. Step 3: Add minced garlic and cook, stirring, until fragrant, about 30 seconds.
4. Step 4: Add ground turkey and cook until mostly browned but still slightly pink. Stir in all spices (chili powder, ancho chili powder, smoked paprika, cumin, onion powder, black pepper, cayenne pepper, and salt) until well combined with turkey and veggies.
5. Step 5: Make a small space in the pan’s bottom and add tomato paste. Cook, stirring occasionally, for 30–60 seconds until caramelized and darker in color.
6. Step 6: Stir in Worcestershire sauce, kidney beans, fire roasted tomatoes, and green chilis.
7. Step 7: Slowly drizzle in chicken broth while stirring, then bring mixture to a simmer.
8. Step 8: Allow chili to simmer for 30 minutes to develop flavors.
9. Step 9: Serve warm, topped with sour cream, avocado, and corn chips if desired.

Tips & Variations

• For a smoky twist, try adding a chipotle pepper in adobo sauce.
• You can swap ground turkey for ground chicken or lean beef if preferred.
• Adjust cayenne pepper to control the heat level to your taste.
• Use low-sodium chicken broth and beans to manage salt content.
• For a thicker chili, simmer uncovered for an extra 10-15 minutes.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stove or in the microwave until hot throughout. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, brown the turkey and sauté the veggies first, then transfer everything to a slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours, adding the beans and liquids at the start.

What can I use instead of Worcestershire sauce?

If you prefer not to use Worcestershire sauce, coconut aminos or soy sauce are good alternatives that add a similar umami flavor.

Hearty Turkey Chili with Smoked Paprika and Kidney Beans Recipe

Print Recipe

★★★★★

4.7 from 127 reviews

This hearty Turkey Chili is a flavorful and nutritious twist on classic chili, using lean ground turkey and a blend of aromatic spices. Slow-simmered to perfection with fire roasted tomatoes, kidney beans, and a hint of smokiness, it makes a comforting meal perfect for any occasion. Serve it with your favorite toppings like sour cream, avocado, or corn chips for an added delicious finish.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 Tablespoons avocado oil (may substitute olive, canola, or vegetable oil)
• 1 large yellow onion, diced small (about 1 ½ cups)
• 1 red bell pepper, diced small
• 1 Tablespoon minced garlic
• 1 lb ground turkey
• 2 Tablespoons tomato paste
• 1 Tablespoon Worcestershire sauce (may substitute coconut aminos)
• 2 – 15 oz cans dark red kidney beans, lightly rinsed and drained
• 14.5 oz fire roasted tomatoes, undrained
• 4 oz green chilis, undrained
• 1 cup chicken broth

Spices

• 1 Tablespoon chili powder
• 1 Tablespoon ancho chili powder
• 1 ½ teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon onion powder
• ½ teaspoon ground black pepper
• ⅛ teaspoon cayenne pepper
• ¾ teaspoon table salt

Toppings (Optional)

• Sour cream
• Avocado slices
• Corn chips

Instructions

1. Heat Oil: Heat 2 tablespoons of avocado oil in a dutch oven or large pot over just above medium heat, preparing the base for your chili.
2. Sauté Vegetables: Add the diced onion and red bell pepper to the pot and cook for several minutes until softened and fragrant.
3. Add Garlic: Stir in 1 tablespoon of minced garlic and cook, stirring constantly, for about 30 seconds until the garlic releases its aroma.
4. Cook Turkey & Spices: Add 1 lb of ground turkey to the pot and cook until mostly browned but still slightly pink inside. Sprinkle in all the spices — chili powder, ancho chili powder, smoked paprika, cumin, onion powder, black pepper, cayenne pepper, and salt — and mix well to coat the meat and vegetables evenly.
5. Caramelize Tomato Paste: Make a small gap in the pan’s bottom and spoon in 2 tablespoons of tomato paste. Cook while stirring occasionally for 30 to 60 seconds, allowing the paste to caramelize and deepen in flavor and color.
6. Add Liquids & Beans: Pour in 1 tablespoon Worcestershire sauce, the rinsed and drained kidney beans, fire roasted tomatoes (with their juice), and green chilis (with their juice), combining everything thoroughly.
7. Add Broth & Simmer: Slowly drizzle in 1 cup of chicken broth while stirring. Bring the mixture to a gentle simmer.
8. Slow Simmer: Let the chili simmer uncovered for 30 minutes, allowing the flavors to meld and develop fully.
9. Serve: Ladle the warm chili into bowls and garnish with your choice of toppings such as sour cream, avocado slices, and corn chips for added texture and flavor.

Notes

• Avocado oil can be substituted with olive, canola, or vegetable oil if preferred.
• For a vegetarian version, substitute ground turkey with plant-based ground meat and use vegetable broth instead of chicken broth.
• Adjust cayenne pepper amount to control the chili’s heat level.
• Slow simmering enhances the depth of flavor; do not rush this step.
• Leftovers taste even better the next day as flavors continue to meld.

Keywords: turkey chili, ground turkey chili, healthy chili recipe, stovetop chili, spicy chili, kidney beans chili, fire roasted tomatoes chili