Hearty Turkey Chili with Smoked Paprika and Kidney Beans Recipe
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.
- 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
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
- 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.
- Sauté Vegetables: Add the diced onion and red bell pepper to the pot and cook for several minutes until softened and fragrant.
- Add Garlic: Stir in 1 tablespoon of minced garlic and cook, stirring constantly, for about 30 seconds until the garlic releases its aroma.
- 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.
- 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.
- 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.
- Add Broth & Simmer: Slowly drizzle in 1 cup of chicken broth while stirring. Bring the mixture to a gentle simmer.
- Slow Simmer: Let the chili simmer uncovered for 30 minutes, allowing the flavors to meld and develop fully.
- 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
