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Southwest Turkey Chili with Corn and Pinto Beans

Southwest turkey chili simmers on the stovetop with crushed tomatoes, pinto beans, and corn for a thick, hearty texture. Smoked paprika, cumin, and chili powder bring warm Southwestern flavor to every bowl.
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Prep Time 10 minutes
Cook Time 41 minutes
Total Time 51 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 1 red bell pepper medium, diced
  • 1.5 lb ground turkey
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 2 tsp cumin ground
  • 1 tsp paprika smoked
  • 1 tsp oregano dried
  • 1 tsp salt kosher
  • 0.5 tsp black pepper
  • 1 tbsp tomato paste
  • 1 can (28 oz) tomatoes crushed
  • 1 cup chicken broth low-sodium
  • 1 can (15 oz) pinto beans drained and rinsed
  • 1 cup corn frozen

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Heat the olive oil in a 5-quart Dutch oven over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes.
  2. Add the ground turkey and cook, breaking it into small pieces, until no longer pink, about 6 to 8 minutes.
  3. Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper and cook for 30 seconds.
  4. Add the tomato paste and stir until it coats the turkey and vegetables, about 1 minute.
  5. Stir in the crushed tomatoes and chicken broth and bring to a boil.
  6. Reduce the heat to maintain a gentle simmer. Partially cover and cook for 15 minutes, stirring occasionally.
  7. Stir in the pinto beans and corn.
  8. Simmer uncovered for 10 to 15 minutes, until the chili is thickened and the turkey reaches 165°F in the center of the pot.

Notes

For deeper flavor, let the chili simmer until it reaches the thickened cue before serving. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. Ground chicken can replace the turkey if desired.