Why You’ll Love This Recipe
This turkey and black bean chili is both wholesome and deeply flavorful. It’s lower in fat than traditional chili, loaded with fiber and protein, and comes together in one pot for easy cleanup. Perfect for feeding a crowd, freezing for later, or enjoying all week long, this chili is a meal you’ll return to again and again.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground turkey
black beans (canned or cooked)
onion
garlic
bell pepper
tomato paste
crushed tomatoes
chicken or vegetable broth
olive oil
chili powder
ground cumin
paprika
oregano
salt
black pepper
optional toppings: shredded cheese, sour cream, cilantro, avocado
Directions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft, about 3–4 minutes. Add minced garlic and cook for 1 minute more.
- Cook the Turkey: Add ground turkey to the pot. Break it apart with a spoon and cook until no longer pink, about 5–7 minutes.
- Add the Veggies and Tomato Paste: Stir in chopped bell pepper and tomato paste. Cook for 2–3 minutes until the paste darkens slightly and the peppers begin to soften.
- Add Remaining Ingredients: Stir in crushed tomatoes, drained black beans, broth, and all spices (chili powder, cumin, paprika, oregano, salt, and pepper). Mix well.
- Simmer: Bring the chili to a boil, then reduce heat to low. Cover and let simmer for 30–40 minutes, stirring occasionally to prevent sticking.
- Serve: Taste and adjust seasoning if needed. Serve hot with your favorite toppings.
Servings and timing
This recipe makes 6 servings.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Variations
- Spicy Kick: Add chopped jalapeños or a pinch of cayenne pepper for heat.
- Sweet Potato Add-In: Stir in diced sweet potatoes for extra heartiness.
- Vegetable Boost: Add corn, zucchini, or carrots for more color and nutrition.
- Smoky Flavor: Use smoked paprika or add a bit of chipotle in adobo sauce.
- Tomato-Free Version: Replace tomatoes with extra broth and a bit of lime juice for a tangy twist.
- Thicker Chili: Simmer uncovered for the last 10 minutes to reduce liquid.
- White Bean Swap: Substitute some or all of the black beans with cannellini or great northern beans.
- Taco-Style: Use as a filling for tacos, burritos, or nachos.
Storage/Reheating
Storage: Store in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat on the stovetop over medium heat or in the microwave until warmed through. Stir in a little broth or water if needed to loosen the consistency.
Freezing: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Can I make this chili in a slow cooker?
Yes, brown the turkey and aromatics first, then add all ingredients to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
Is this chili spicy?
It has mild heat as written, but you can adjust the spice level by adding chili flakes or hot sauce to taste.
Can I use ground chicken instead of turkey?
Absolutely. Ground chicken works just as well in this recipe.
Do I need to rinse canned black beans?
Yes, rinsing removes excess sodium and improves the overall flavor and texture of the chili.
How can I thicken the chili?
Simmer uncovered to let liquid reduce, or mash a few beans in the pot to naturally thicken the mixture.
What toppings go well with this chili?
Great options include shredded cheese, sour cream, diced avocado, chopped onions, and fresh cilantro.
Can I add grains like rice or quinoa?
Yes, stir in cooked rice or quinoa for a heartier version of the dish.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free. Just double-check your broth and spices to ensure they’re certified gluten-free.
How long does it last in the fridge?
It stays fresh for about 4 days when stored in an airtight container in the refrigerator.
Can I serve this over something?
Yes, try serving over rice, cornbread, or even mashed potatoes for a filling twist.
Conclusion
Turkey and black bean chili is a delicious, nourishing, and versatile meal that’s easy to make and perfect for any time of year. With its robust flavor, customizable ingredients, and excellent make-ahead potential, this chili is sure to become a staple in your kitchen. Serve it hot, pile on your favorite toppings, and enjoy a bowl of comfort that’s both healthy and satisfying.
PrintTurkey and Black Bean Chili
Turkey and black bean chili is a hearty, protein-rich dish made with lean ground turkey, black beans, bold spices, and vegetables. It’s a healthier twist on classic chili that’s just as comforting and flavorful.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 lb ground turkey
- 2 cans black beans, drained and rinsed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 2 tbsp tomato paste
- 1 can (15 oz) crushed tomatoes
- 1 cup chicken or vegetable broth
- 2 tbsp olive oil
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp dried oregano
- Salt, to taste
- Black pepper, to taste
- Optional toppings: shredded cheese, sour cream, cilantro, avocado
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft, about 3–4 minutes. Add minced garlic and sauté for 1 minute more.
- Add ground turkey and cook until no longer pink, about 5–7 minutes, breaking it up as it cooks.
- Stir in bell pepper and tomato paste. Cook for 2–3 minutes until tomato paste darkens and pepper begins to soften.
- Add crushed tomatoes, black beans, broth, chili powder, cumin, paprika, oregano, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 30–40 minutes, stirring occasionally.
- Taste and adjust seasoning if needed. Serve hot with desired toppings.
Notes
- For extra heat, add jalapeños or cayenne pepper.
- Simmer uncovered at the end if you prefer a thicker chili.
- Add veggies like corn or zucchini for more texture and nutrition.
- Use leftovers in tacos, burritos, or over baked potatoes.
- Freeze in portions for easy weeknight meals.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 540mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 26g
- Cholesterol: 55mg
