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Turkey and Kidney Bean Chili Skillet

A hearty, smoky one-pan skillet packed with lean ground turkey and tender kidney beans, simmered in bold spices for a satisfying weeknight meal. Ready in under 40 minutes with minimal cleanup.

one-pan dinner quick high-protein
🔥 Calories per serving: 390
🍽️ Serves: 4
⏱️ Prep: 10 min
🍳 Cook: 28 min
Ingredients
Bell Pepper 1 large, diced
Canned Tomatoes 1 can (14 oz), diced
Chili Powder 2 tsp
Cumin 1 tsp
Garlic 3 cloves, minced
Ground Turkey 1 lb
Hot Sauce 1 tsp
Kidney Beans 1 can (15 oz), drained and rinsed
Olive Oil 1 tbsp
Onion 1 medium, diced
Pepper 1/2 tsp
Salt 1 tsp
Worcestershire Sauce 1 tbsp
Instructions
  1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
  2. Add the diced onion and bell pepper and cook, stirring occasionally, for 4-5 minutes until softened and lightly golden.
  3. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Add the ground turkey, breaking it up with a wooden spoon, and cook for 6-8 minutes until no longer pink and lightly browned.
  5. Stir in the chili powder, cumin, salt, and pepper, coating the meat and vegetables evenly.
  6. Pour in the canned diced tomatoes (with juices), Worcestershire sauce, and hot sauce. Stir to combine.
  7. Add the kidney beans and stir everything together. Bring the mixture to a simmer.
  8. Reduce heat to medium-low and simmer uncovered for 12-15 minutes, stirring occasionally, until the sauce thickens and flavors meld.
  9. Taste and adjust seasoning with additional salt, pepper, or hot sauce as desired.
  10. Serve hot directly from the skillet, optionally topped with shredded cheddar cheese or a dollop of Greek yogurt.
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