Turkey Chili Bowl with Crackers (Printable)
Hearty turkey chili topped with crisp crackers for a comforting, easy weeknight meal.
# What You’ll Need:
→ Meat
01 - 1 lb lean ground turkey
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 (15 oz) can diced tomatoes
06 - 1 (15 oz) can kidney beans, drained and rinsed
07 - 1 (15 oz) can black beans, drained and rinsed
08 - 1 cup low-sodium chicken broth
09 - 1 cup frozen corn
→ Spices & Seasonings
10 - 2 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1/2 tsp smoked paprika
13 - 1/4 tsp cayenne pepper
14 - 1 tsp salt
15 - 1/2 tsp ground black pepper
→ Extras
16 - Crackers, for serving
# How To Make It:
01 - Heat a large pot over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through, approximately 6 minutes.
02 - Add the diced onion and red bell pepper to the pot. Sauté for 4–5 minutes until the vegetables have softened.
03 - Stir in the minced garlic and cook for 1 minute until fragrant.
04 - Add the chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Stir well to coat the meat and vegetables evenly with the spices.
05 - Pour in the diced tomatoes with juices, kidney beans, black beans, frozen corn, and chicken broth. Stir the mixture thoroughly to combine.
06 - Bring the chili to a boil, then reduce the heat to low. Cover the pot and simmer for 25 minutes, stirring occasionally to prevent sticking.
07 - Taste the chili and adjust the seasoning with salt or spices if needed.
08 - Ladle the chili hot into bowls and serve accompanied by crackers on the side.
# Expert Tips:
01 -
- It comes together in under an hour but tastes like you've been simmering it all day.
- Ground turkey keeps it lighter than beef chili, but the spices make it feel deeply satisfying.
- It's naturally dairy-free and packed with protein, so it works for almost any dietary preference without feeling restrictive.
02 -
- Draining your canned beans is non-negotiable; otherwise, your chili becomes gluey and one-note instead of bright and balanced.
- Don't skip the step of blooming the spices in heat—it's the difference between flat chili and one that tastes like you've been cooking all day.
- Taste as you go near the end; the flavor develops as it simmers, and you might need less seasoning than you think.
03 -
- Make a double batch and refrigerate for up to 3 days—it tastes even better the next day as the flavors settle and blend.
- A wooden spoon against the bottom of the pot while everything simmers keeps you connected to what's happening; you'll hear and feel when it needs stirring.