This 30-minute healthy southwest turkey chili with corn and black beans makes a great, easy dinner for a chilly night.
Heat olive oil in a large heavy-bottom stock pot over medium heat.
Add onions and peppers and sauté for 3-4 minutes. Add garlic and ground turkey and cook until the veggies are softened and the turkey is no longer pink.
Add the chili powder, cumin, paprika, salt and cayenne and stir until everything is well coated.
Add the remaining ingredients, bring the chili to a simmer then reduce the heat and simmer on medium-low for at least 10 minutes. (You can let it go for up to 30 minutes.)
Serve with your favorite chili toppings and enjoy!
You can use an 11 oz. can of corn (yellow or white or mixed) or substitute about 1 cup of frozen corn for this recipe.
We prefer black beans but you could substitute kidney beans or pinto beans (or use 2 cans of beans to make this even heartier).
I like my chili on the thicker side and find this is the right balance. If you like yours super thick, I’d recommend starting with just 1 1/2 cups of chicken broth and adjusting at the end when you are ready to serve.
This chili reheats and freezes great, so feel free to double the recipe and keep the extra for another night!
|Amount Per Serving||As Served|
|Calories 318kcal Calories from fat 110|
|% Daily Value|
|Total Fat 12g||18%|
|Saturated Fat 3g||15%|
|Dietary Fiber 9g||36%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|