Turkey Chili Black Beans (Printable)
A comforting blend of turkey, black beans, tomatoes, and spices for a delicious main dish.
# What You Need:
→ Meats
01 - 1 lb 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 (28 oz) can diced tomatoes
07 - 2 (15 oz each) cans black beans, rinsed and drained
08 - 1 (15 oz) can tomato sauce
→ Liquids
09 - 1 cup low-sodium chicken broth
→ Spices & Seasonings
10 - 2 tbsp chili powder
11 - 2 tsp ground cumin
12 - 1 tsp smoked paprika
13 - 1/2 tsp dried oregano
14 - 1/4 tsp cayenne pepper (optional)
15 - 1 tsp salt, or to taste
16 - 1/2 tsp black pepper
→ Oils
17 - 2 tbsp olive oil
→ Garnishes
18 - Chopped fresh cilantro (optional)
19 - Sliced green onions (optional)
20 - Diced avocado (optional)
21 - Lime wedges (optional)
# Steps:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and red bell pepper, sautéing for 4 to 5 minutes until softened.
02 - Incorporate minced garlic and chopped jalapeño. Cook for 1 minute until fragrant.
03 - Add lean ground turkey, breaking it up with a spoon. Cook for 5 to 7 minutes until browned and fully cooked.
04 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute to toast spices.
05 - Pour in diced tomatoes, tomato sauce, black beans, and chicken broth. Mix thoroughly to combine all ingredients.
06 - Bring mixture to a gentle boil, then reduce heat to low. Simmer uncovered for 20 to 25 minutes, stirring occasionally, until thickened and flavors meld.
07 - Taste and adjust salt and pepper as needed to achieve desired flavor balance.
08 - Ladle hot chili into bowls and top with cilantro, green onions, diced avocado, and lime wedges as desired.
# Expert Advice:
01 -
- It comes together in under an hour but tastes like you've been simmering it all day.
- Ground turkey keeps it light without sacrificing that deep, satisfying chili flavor.
- One pot, minimal cleanup, and it freezes beautifully for weeks of future dinners.
02 -
- Don't cover the pot while simmering—you need the liquid to reduce and the flavors to concentrate into something deeper than soup.
- Rinsed black beans make all the difference; the starchy liquid from the can muddies the color and texture.
03 -
- Make a double batch and freeze half in containers for a future week when cooking feels impossible.
- If the chili seems thin after simmering, turn the heat up slightly for the last few minutes rather than adding cornstarch, which makes it taste starchy.