Look at that gorgeous bowl of yumminess! Lean ground turkey, fire-roasted tomatoes, black beans, and sweet corn, simmering in a robust and lively, herb-infused broth. Ultra-light, yet undeniably satisfying. And since leftovers are also delicious cold – this is a great summer dish!
I added that last part about summer because (at least in my opinion), chili is often relegated to colder months. When there’s a chill in the air, nothing tackles it better than a warm bowl of chili. But the FLAVORS found in the meaty stew (chili powder, cumin, cilantro, garlic, onion, tomato) are certainly welcome year-round. That’s why I created this lightweight yet vigorous chili – so you can enjoy it no matter what the thermostat says.
And, as amazing as this recipe is with ground turkey, ground chicken works great too! I served my chili as is – in bowls with a big green salad on the side. You can also serve the stew over rice, or in soft corn/flour tortillas, crunchy taco shells, bread bowls, or lettuce leaves. You can’t go wrong, it’s simply fabulous no matter how you serve it.
And have fun with your toppings! I added sour cream, cheddar cheese, green onions, and cilantro. You can also add fresh chopped tomatoes, jalapeños, diced avocado, guacamole, crumbled cotija cheese, or shredded lettuce. Use this meal as an excuse to clean out your produce drawer!
The Best Turkey Chili with Black Beans and Corn
1 tablespoon olive oil
1 pound ground turkey
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried cilantro
Salt and freshly ground black pepper
1 1/2 cups chicken broth
15-ounce can fire-roasted diced tomatoes or regular diced tomatoes, undrained
1 cup black beans, or any bean of choice
1/2 cup canned or frozen corn, keep frozen until ready to use
Chopped green onions
Chopped fresh cilantro for serving
Shredded cheese (I used cheddar)
Chopped fresh tomatoes
Heat the oil in a large saucepan or stock pot over medium-high heat. Add the turkey and cook until browned and cooked through, breaking up the meat as it cooks. Add the chili powder, cumin, onion powder, garlic powder, dried cilantro, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs and spices are fragrant. Add the chicken broth, tomatoes, beans, and Worcestershire sauce and bring to a simmer. Reduce the heat to low and simmer for 10 minutes (and up to 30 minutes).
Add the corn and simmer for 2 to 3 minutes, until heated through. Season to taste with salt and pepper.
Ladle the chili into bowls and garnish with your favorite toppings.