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Turkey Chili Soup

Hearty turkey chili soup with creamy beans in a rustic bowl.
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A quick and cozy meal that bridges hearty chili and lighter soup. Packed with lean turkey, beans, and vegetables, it’s a nourishing, flavor-packed dish perfect for busy nights and meal prep.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound lean ground turkey
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can diced tomatoes, with juices
  • 4 cups low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium-high heat. Add ground turkey, break it up with a spoon, and cook until no longer pink, about 5-7 minutes. Season lightly with salt and pepper.
  2. Add diced onion and bell pepper to the pot. Cook, stirring occasionally, until vegetables soften, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
  3. Push turkey and vegetables to the side. Add tomato paste to the center of the pot and cook for 30 seconds to deepen flavor, then stir into the mixture.
  4. Add chili powder, cumin, smoked paprika, and oregano to the pot, stirring to coat. Pour in diced tomatoes with juices, both cans of beans, and chicken broth. Stir well.
  5. Bring soup to a boil, then reduce heat to low. Simmer uncovered for 15-20 minutes to allow flavors to meld. Taste and adjust seasoning with salt, pepper, or spices as needed.

Notes

For best flavor, let the tomato paste cook in the hot pot for 30 seconds before mixing. Soup thickens and tastes even better the next day. Freezes well for up to 3 months.

Nutrition

Find it online: https://harmonymeal.com/turkey-chili-soup-2/