Turkey chili with black beans (Printable)
A filling turkey chili made with black beans, tomatoes, and warming spices for a cozy dinner.
# What You Need:
→ Meats
01 - 1 pound lean ground turkey
→ Vegetables
02 - 1 large onion, diced
03 - 1 red bell pepper, diced
04 - 3 cloves garlic, minced
05 - 1 jalapeño, seeded and finely chopped (optional)
→ Canned Goods
06 - 1 can (28 ounces) diced tomatoes
07 - 2 cans (15 ounces each) black beans, rinsed and drained
08 - 1 can (15 ounces) tomato sauce
→ Liquids
09 - 1 cup low-sodium chicken broth
→ Spices & Seasonings
10 - 2 tablespoons chili powder
11 - 2 teaspoons ground cumin
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried oregano
14 - 1/4 teaspoon cayenne pepper (optional)
15 - 1 teaspoon salt, or to taste
16 - 1/2 teaspoon black pepper
→ Oils
17 - 2 tablespoons olive oil
→ Garnishes (optional)
18 - Chopped fresh cilantro
19 - Sliced green onions
20 - Diced avocado
21 - Lime wedges
# Directions:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and red bell pepper; sauté for 4 to 5 minutes until softened.
02 - Stir in minced garlic and chopped jalapeño; cook for 1 minute until fragrant.
03 - Add lean ground turkey and cook, breaking it apart with a spoon, until browned and fully cooked, about 5 to 7 minutes.
04 - Mix in chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper; cook for 1 minute to release flavors.
05 - Add diced tomatoes, tomato sauce, black beans, and chicken broth. Stir thoroughly to blend all ingredients.
06 - Bring the mixture to a gentle boil, then reduce heat to low. Simmer uncovered for 20 to 25 minutes, stirring occasionally, until thickened and flavors have melded.
07 - Taste and adjust seasoning to preference before serving.
08 - Serve hot, optionally garnished with chopped cilantro, sliced green onions, diced avocado, and lime wedges.
# Expert Tips:
01 -
- It comes together in under an hour but tastes like it's been simmering all day.
- Ground turkey keeps it light without sacrificing that deep, satisfying chili flavor.
- The spices work together so well that you don't need a long ingredient list to feel impressive.
- It freezes beautifully, so you can make extra and eat it on nights when cooking feels impossible.
02 -
- Don't skip the step of toasting your spices in the oil—it's the difference between a flat-tasting chili and one that tastes like real cooking.
- Resist the urge to cover the pot while it simmers; you want the liquid to evaporate and concentrate, not steam back into itself.
- Taste as you go near the end. Chili's seasoning needs can shift based on how much liquid reduces, so never salt it blind at the start.
03 -
- Brown the turkey in two batches if your pot is crowded—too much meat at once steams instead of browns, and you lose flavor.
- If your chili seems too thin after 20 minutes, give it another 5 minutes uncovered rather than using cornstarch or flour, which can make it gluey.