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Turkey Chili with Kidney Beans Recipe
Ash Tyrrell

Turkey Chili with Kidney Beans Recipe

I made this turkey chili with kidney beans on a chilly evening when I wanted something hearty but not too heavy, and honestly, it surprised me in the best way. The flavors came together so smoothly, and the lean turkey kept it comforting without feeling greasy.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 pound ground turkey – I use lean ground turkey about 93% because it keeps the chili hearty without excess grease.
  • 1 tablespoon olive oil – Helps sauté the onion and garlic evenly while adding light richness to the base.
  • 1 medium yellow onion chopped – Yellow onion adds mild sweetness and depth once softened.
  • 3 cloves garlic minced – Fresh garlic gives stronger flavor than jarred and makes the chili more aromatic.
  • 1 can 15 oz kidney beans, drained and rinsed – Rinsing removes extra sodium and keeps flavors balanced.
  • 1 can 15 oz diced tomatoes – Adds acidity and texture; plain diced tomatoes give better control over seasoning.
  • 1 can 8 oz tomato sauce – Creates a smooth, thick chili consistency.
  • 2 tablespoons chili powder – The main seasoning that builds classic chili flavor.
  • 1 teaspoon ground cumin – Adds warmth and a subtle earthy note that pairs well with turkey.
  • 1 teaspoon salt – Enhances all ingredients; adjust at the end if needed.
  • ½ teaspoon black pepper – Adds mild heat without overpowering the dish.
  • ½ teaspoon paprika – Deepens color and adds gentle smokiness.
  • ½ cup water – Helps everything simmer evenly and prevents the chili from drying out.

Method
 

  1. Start by chopping the onion and mincing the garlic before turning on the heat. I find prepping first keeps the cooking process relaxed and organized. Fresh aromatics make a noticeable difference in the final flavor.
  2. Heat olive oil in a large saucepan over medium heat and add the onion. Cook until it softens and turns slightly translucent, then stir in the garlic. I keep a close eye here so the garlic doesn’t burn.
  3. Add the ground turkey to the pot and break it apart with a spoon. Cook until it’s no longer pink, stirring often so it browns evenly. This step builds the savory foundation of the chili.
  4. Sprinkle in chili powder, cumin, paprika, salt, and black pepper. Stir well to coat the turkey evenly. Letting the spices toast briefly brings out deeper flavor without extra ingredients.
  5. Pour in the diced tomatoes, tomato sauce, kidney beans, and water. Stir everything together until well combined. At this point, the chili starts to look rich and inviting.
  6. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered, stirring occasionally, until the chili thickens and flavors meld together beautifully.
  7. Before serving, I always taste the chili and adjust salt or spice if needed. This small step makes a big difference in getting the flavor just right.

Notes

  • I let the chili rest for 10 minutes before serving; the flavors deepen as it sits.
  • Using fresh spices instead of old ones makes the chili more aromatic.
  • I sometimes add a pinch of sugar if the tomatoes taste too acidic.
  • Cooking it low and slow for an extra 10 minutes makes it taste even richer.