Turkey chili with black beans and corn


  • 1 pound ground turkey
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (15 oz) diced tomatoes
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Optional toppings: shredded cheddar cheese, sliced jalapeños, chopped cilantro


  1. In a large pot, brown the ground turkey over medium-high heat, breaking it up with a spoon as it cooks.
  2. Add the diced onion, red bell pepper, and garlic to the pot and sauté for 5-7 minutes or until the vegetables are softened.
  3. Add the chili powder, cumin, smoked paprika, salt, and pepper to the pot and stir to coat the turkey and vegetables.
  4. Add the black beans, corn, and diced tomatoes (including their juices) to the pot and stir to combine.
  5. Bring the chili to a simmer and let it cook for 20-30 minutes or until the flavors have melded together and the chili has thickened to your desired consistency.
  6. To serve, divide the chili among bowls and top with shredded cheddar cheese, sliced jalapeños, and chopped cilantro, if desired.

Calorie Breakdown: This recipe makes 6 servings, and each serving contains approximately:

  • 280 calories
  • 23g protein
  • 30g carbohydrates
  • 8g fat
  • 7g fiber

Note: Calorie count may vary depending on the specific ingredients and serving size.