Spicy Red Kidney Bean Chili with Ground Turkey

Red kidney bean chili in a bowl with toppings.

Spicy Red Kidney Bean Chili with Ground Turkey

I think it's about time we show ground turkey chili some love! I mean, what's not to love? Healthy...check! Tasty...check! Easy to make...check! This spicy red kidney bean chili is one of my favs, and after you cook this for the first time, my guess is it'll be one of yours!

Course Lunch, Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 421kcal

Author Tom DeVincenzo

Cost 20

Equipment

Ingredients

6 tbsp olive oil
2 lbs ground turkey
2 tbsp garlic minced
½ cup white onion minced
2 cup red kidney beans washed and drained
3 oz tomato paste
1 tbsp chili powder
1 tbsp ground cumin
1 tbsp oregano dried
cayenne pepper to taste
2 tsp salt
1 tsp ground black pepper

Toppings

2 tbsp red onion chopped
2 tbsp cheddar cheese shredded
fresh cilantro chopped

Instructions

Heat up oil in a pot then saute the white onions and garlic until fragrant.
Add the ground turkey, and cook until almost all of the liquid from the meat has evaporated - about 10 minutes or so.
Add the tomato paste and mix all together.
Mix in the chili powder, cumin powder, dried oregano and a touch of cayenne pepper. Cover, then simmer over low heat for about 5-10 minutes.
Mix in the red kidney beans and add the salt and pepper. Simmer for about 5 minutes.
Serve in bowls and garnish with cheddar cheese, red onions and chopped cilantro.

Notes

Be sure to cook off most of the liquid when browning the ground turkey. Remember, we're going for a thicker chili here, so try and let most of the juices evaporate before adding the tomato paste.
Don't forget to rinse and drain the red kidney beans if you're using canned. If you've ever used canned beans, you probably noticed a thick, goopy liquid that covers the beans. This gooey substance is high in both starch and sodium so unless you're following a recipe that specifically calls for it, remove it and allow the beans a sufficient amount of time to drain.
Go easy on the cayenne pepper to start. If your tolerance for spicy foods is low, my advice is to start with ⅛ of a teaspoon, taste it, and then add more if you want.
Chilis are great when they're loaded with toppings. This red kidney bean chili recipe calls for cheddar cheese, red onion and fresh cilantro on top, but feel free to pack it on! Avocado, crushed tortilla chips, fresh lime juice, sour cream (or Greek yogurt if you want it healthier), diced tomatoes and sliced jalapenos are all great additions to your chili.
Nutritional information provided is based on a best guess-timate and will vary depending on the brands you use and other variations you take with this recipe. It is recommended you check your exact measurements to come up with your own figures.

Nutrition