Turkey Chili Kidney Beans Cheddar (Printable)

A hearty dish with ground turkey, kidney beans, and cheddar for cozy dinners or game days.

# Ingredient List:

→ Meat & Protein

01 - 1 lb ground turkey
02 - 1 can (15 oz) kidney beans, drained and rinsed

→ Vegetables

03 - 1 large onion, finely chopped
04 - 1 red bell pepper, diced
05 - 2 cloves garlic, minced
06 - 1 can (14.5 oz) diced tomatoes
07 - 1 can (6 oz) tomato paste

→ Liquids

08 - 1 cup low-sodium chicken broth

→ Spices & Seasonings

09 - 2 tbsp chili powder
10 - 1 tsp ground cumin
11 - 1 tsp smoked paprika
12 - 1/2 tsp dried oregano
13 - 1/2 tsp salt, or to taste
14 - 1/4 tsp black pepper
15 - 1/4 tsp cayenne pepper (optional)

→ Toppings

16 - 1 cup shredded sharp cheddar cheese
17 - 2 tbsp chopped fresh cilantro (optional)

# How to Make:

01 - Heat a large pot or Dutch oven over medium heat. Add ground turkey and cook, breaking apart, until browned and cooked through, about 5–6 minutes. Drain excess fat if necessary.
02 - Add chopped onion and diced red bell pepper to the pot. Cook for 4–5 minutes until softened.
03 - Stir in minced garlic and sauté for 1 minute until fragrant.
04 - Add chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper if using. Stir well to coat ingredients evenly.
05 - Stir in diced tomatoes, tomato paste, kidney beans, and chicken broth. Mix thoroughly.
06 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
07 - Taste the chili and adjust salt or spices as desired.
08 - Ladle chili into bowls and garnish with shredded cheddar cheese and optional cilantro.

# Expert Tips:

01 -
  • It comes together faster than you'd think, ready in about an hour from start to finish.
  • The sharp cheddar on top adds a creamy richness that contrasts perfectly with the spiced meat and beans.
  • It's naturally gluten-free and lighter than traditional beef chili without sacrificing any comfort-food satisfaction.
02 -
  • Draining and rinsing your canned beans makes a real difference—it removes the starchy liquid that can make your chili gluey if you're not careful.
  • Don't skip the browning step with the turkey; those browned bits (the fond) that stick to the bottom of the pot are flavor gold.
  • Taste it before serving, because every stove simmers differently and salt is the one thing that can make everything sing or fall flat.
03 -
  • Let your chili sit uncovered for the last 5 minutes of cooking if it's too thin—the steam will escape and it'll thicken up beautifully.
  • Toast your dried spices in a dry pan for a minute before adding them if you have a few extra seconds; it wakes them up and makes them taste fresher.
  • Make a double batch and freeze half in portions for those nights when you want something homemade but have no time to cook.

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