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Turkey Chili with Corn and Jalapeños

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Chili:
  • 1 lb (450 g) lean ground turkey
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1–2 jalapeños, diced (adjust to spice preference)
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 cups low-sodium chicken broth or water
  • Spices:
  • 2 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • ½ tsp cayenne pepper (optional)
  • 1 tsp oregano
  • Salt and black pepper, to taste
  • For Garnish (optional):
  • Chopped cilantro
  • Diced avocado
  • Shredded cheddar or Monterey Jack cheese
  • Lime wedges
  • Sour cream or Greek yogurt

Instructions
 

  • Sauté Aromatics: : Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent. Stir in garlic, bell pepper, and jalapeños; cook for another 2 minutes until fragrant.
  • Brown the Turkey: : Add ground turkey to the pot and cook, breaking it up with a spoon, until browned (about 5–6 minutes). Season lightly with salt and pepper.
  • Add Spices and Tomato Base: : Stir in chili powder, cumin, paprika, oregano, and cayenne. Mix well to coat the meat and vegetables in the spices. Add diced tomatoes, tomato sauce, and chicken broth. Stir to combine.
  • Simmer the Chili: : Add kidney beans, black beans, and corn. Bring to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally, until the chili thickens and the flavors meld.
  • Adjust Seasoning: : Taste and adjust salt, pepper, or spice level as needed. If you like a thicker chili, simmer uncovered for an extra 5–10 minutes.