Chef Keily Busby's Hearty, Healthy Turkey Chili

Want to warm up with something hearty and healthy at home? CUIMC chef Keily Busby's turkey chili is the perfect dish. Check out the recipe below!

Yield: Makes 6–8 servings

Ingredients

• 1 lb ground turkey
• 1 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1.5 cup bell pepper, diced (any color or mixed)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) crushed tomatoes
• 3 cup chicken or vegetable broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper, to taste

Preparation

1. Sauté the Vegetables and Turkey: In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and bell peppers; sauté until softened, about 5 minutes. Add the ground turkey, breaking it up with a spoon, and cook until browned, about 5–7 minutes.
2. Season and Simmer: Add the chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper; stir to coat. Add the kidney beans, black beans, diced tomatoes, crushed tomatoes, and broth; stir to combine.
3. Cook the Chili: Bring to a simmer, then reduce heat to low. Cover and cook for 30–45 minutes, stirring occasionally, to let flavors meld. For thicker chili, simmer uncovered for the last 10–15 minutes.
4. Adjust Seasoning and Serve: Taste and adjust with more salt, pepper, or chili powder if desired. Serve hot with your favorite toppings.