Name: Turkey & kidney bean chili
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 1 medium yellow onion, diced; 1 large red bell pepper, seeded and diced; 1 lb lean ground turkey; 3 cloves garlic, minced; 1½ tbsp mild US chili powder blend, not cayenne; 1 tsp ground cumin; ½ tsp dried oregano; 1 (28-oz) can canned crushed tomatoes; 2 (15-oz) cans canned kidney beans, drained and rinsed; 1 cup low-sodium chicken broth; ½ tsp fine salt

Let’s get cooking

One step at a time.

0 of 4 steps complete

01Start the vegetable baseHeat oil over medium heat. Cook onion and bell pepper for 6–8 minutes, stirring, until the onion softens.
02Break up the turkeyAdd turkey and cook for 6–8 minutes, breaking it into small pieces. Stir in garlic, chili powder, cumin and oregano for another minute.
03Simmer gentlyAdd tomatoes, beans, broth and salt. Bring to a simmer, then cook uncovered over low heat for 30–35 minutes, stirring occasionally. Check that the turkey reaches 165°F (74°C). Add small splashes of water if the sauce catches before the flavors come together.
04Check the consistencyThe chili should hold together on a spoon but still flow into the bowl. Taste before adding more seasoning, then divide into four generous portions.

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A few useful notes

Chili powder here means the mild American spice blend; pure ground chile or cayenne is not an equal substitute.

Crushed tomatoes give this version a thick base. The reference recipes use different bean and tomato combinations; this version keeps kidney beans and omits corn.

Metric cup and spoon amounts are rounded volumes, not gram weights. Can sizes refer to unopened contents; drain and rinse where directed.

Turkey & kidney bean chili

A little prep first.

One step at a time.

A few useful notes

Researched, with credit.