Easy Turkey Chili
Lean ground turkey, fire-roasted tomatoes, black beans, and sweet corn, simmering in a robust and lively, herb-infused broth. Ultra-light, yet undeniably satisfying.
Servings 4
Calories 278kcal
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried cilantro
- Salt and freshly ground black pepper
- 1 1/2 cups chicken broth
- 15- ounce can fire-roasted diced tomatoes or regular diced tomatoes undrained
- 1 cup black beans or any bean of choice
- 1 tablespoon Worcestershire sauce
- 1/2 cup canned or frozen corn keep frozen until ready to use
Optional Toppings
- Chopped green onions
- Chopped fresh cilantro
- Sour cream
- Shredded cheese I used cheddar
- Chopped fresh tomatoes
- Diced avocados
- Hot sauce
- Jalapeños
- Cotija cheese
Instructions
- Heat the oil in a large saucepan or stock pot over medium-high heat. Add the turkey and cook until no longer pink, breaking up the meat as it cooks.
- Add the chili powder, cumin, onion powder, garlic powder, dried cilantro, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs and spices are fragrant.
- Add the chicken broth, tomatoes, beans, and Worcestershire sauce and bring to a simmer. Reduce the heat to low and simmer for 10 minutes (and up to 30 minutes).
- Add the corn and simmer for 2 to 3 minutes, until heated through. Season to taste with salt and pepper.
- Ladle the chili into bowls and garnish with your favorite toppings.
Nutrition
Calories: 278kcal | Carbohydrates: 23g | Protein: 33g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 64mg | Sodium: 639mg | Potassium: 642mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1113IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 3mg