Turkey Chili Black Beans (Printable Version)
Lean turkey and black beans combined with spices for a warm, satisfying main dish.
# What You Need:
→ Meats
01 - 1 lb lean ground turkey
→ Vegetables
02 - 1 large yellow onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño, seeded and finely chopped (optional)
06 - 1 can (14.5 oz) diced tomatoes
07 - 1 can (6 oz) tomato paste
→ Legumes
08 - 2 cans (15 oz each) black beans, drained and rinsed
→ Liquids
09 - 2 cups low-sodium chicken or vegetable broth
→ Spices & Pantry
10 - 2 tbsp olive oil
11 - 2 tbsp chili powder
12 - 1 tsp ground cumin
13 - 1 tsp smoked paprika
14 - 1/2 tsp dried oregano
15 - 1/2 tsp ground black pepper
16 - 1/2 tsp salt, plus more to taste
17 - 1/4 tsp cayenne pepper (optional)
→ Garnishes (optional)
18 - Chopped fresh cilantro
19 - Sliced green onions
20 - Diced avocado
21 - Lime wedges
# How to Make It:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, red bell pepper, and jalapeño if using. Cook for 4 to 5 minutes until vegetables soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add ground turkey, breaking it up with a spoon, and cook until no longer pink and browned, approximately 5 to 7 minutes.
04 - Mix in chili powder, ground cumin, smoked paprika, dried oregano, black pepper, salt, and cayenne pepper if desired. Stir constantly and cook for 1 minute.
05 - Add diced tomatoes with their juices, tomato paste, black beans, and broth. Stir thoroughly to combine.
06 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
07 - Taste and adjust seasoning if necessary. Uncover and simmer an additional 5 to 10 minutes to thicken if preferred.
08 - Ladle chili into bowls and garnish with cilantro, green onions, avocado, or lime wedges as desired.
# Expert Tips:
01 -
- It tastes like you spent hours simmering it, but you'll actually have dinner ready in an hour flat.
- Turkey keeps it light without sacrificing that deep, savory chili flavor you crave.
- Naturally dairy-free and high in protein, so it works for weeknight meals that don't compromise on satisfaction.
02 -
- Rinse your canned beans thoroughly; it removes the starchy liquid that can make the chili taste tinny and muddy.
- Don't skip toasting the spices in the oil for that brief minute—it's the difference between a good chili and one that tastes like actual depth and warmth.
- If you make this ahead, it tastes even better the next day once everything has settled together.
03 -
- If your broth is salted, go lighter on added salt at first—you can always add more, but you can't take it out.
- Keep a small bowl of extra smoked paprika nearby while the chili simmers; sometimes the first taste tells you it needs just a touch more depth.