Description
A hearty, one-pot turkey chili that uses toasted smoked paprika to create deep, smoky flavor without the heaviness of beef. Ready in under an hour and perfect for weeknight dinners.
Ingredients
Scale
- 1.5 pounds ground turkey (93% lean)
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons smoked paprika
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 tablespoon olive oil
- 2 cans (28oz each) crushed tomatoes (no-salt-added)
- 2 cups chicken broth (low-sodium)
- 1 can (15oz) black beans, drained and rinsed
- 1 can (15oz) kidney beans, drained and rinsed
- 1 lime, juiced
- 1/2 cup fresh cilantro, chopped
Instructions
- Dice the onion and mince the garlic. Measure out spices.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground turkey and break it up with a wooden spoon. Brown the turkey until nicely colored, not gray. Drain excess fat if necessary.
- Reduce heat to medium. Add smoked paprika, cumin, and chili powder to the pot with the turkey. Stir constantly for 60-90 seconds until fragrant and nutty.
- Add the diced onion and cook for 3-4 minutes until softened. Add garlic and cook for 1 minute until fragrant.
- Pour in crushed tomatoes and chicken broth. Scrape up any browned bits from the bottom of the pot. Stir to combine.
- Add the drained black and kidney beans. Bring to a boil, then reduce heat to low. Cover partially and simmer for 20-25 minutes, stirring occasionally, until the sauce thickens and flavors meld.
- Remove from heat. Stir in fresh lime juice and chopped cilantro. Taste and adjust seasoning if needed. Serve immediately.
Notes
Toast the spices to release essential oils for deeper flavor. Let the chili rest for 15 minutes before serving to allow flavors to harmonize. It tastes even better the next day. Can be frozen for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6
- Sodium: 650
- Fat: 14
- Carbohydrates: 28
- Fiber: 8
- Protein: 32
Keywords: turkey chili, smoky paprika, one pot meal, fall recipes, healthy dinner, weeknight dinner, gluten-free chili