Turkey Chili Black Beans (Printable)
Lean turkey and black beans simmered with spices create a warm, satisfying main dish.
# What You’ll 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 over medium heat. Add diced onion, red bell pepper, and jalapeño if using. Cook for 4 to 5 minutes until softened.
02 - Stir in minced garlic and cook for an additional minute until fragrant.
03 - Add ground turkey and cook while breaking it up with a spoon until fully browned and no longer pink, about 5 to 7 minutes.
04 - Mix in chili powder, ground cumin, smoked paprika, dried oregano, black pepper, salt, and cayenne pepper if using. Stir constantly and cook for 1 minute.
05 - Pour in 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 salt or spices as needed. Simmer uncovered for 5 to 10 more minutes if a thicker consistency is desired.
08 - Ladle chili into bowls and garnish with fresh cilantro, green onions, avocado, or lime wedges as desired.
# Expert Tips:
01 -
- It's ready in just an hour, which means weeknight dinner without the stress.
- Turkey keeps it lean and protein-packed, so you can actually feel good about seconds.
- The spice balance is forgiving—you control the heat, and it never tastes one-dimensional.
02 -
- Don't skip rinsing the canned beans—the starchy liquid makes the whole pot thick and gluey instead of rich and pourable.
- One minute of cooking those spices after they go in is the difference between chili that tastes real and chili that tastes like a spice jar exploded in a pot.
03 -
- Use smoked paprika instead of regular—it's the single spice that makes people ask what your secret is.
- Taste and adjust the seasoning right before serving; chili flavors settle and change as it sits, and you might need a pinch more salt or heat than you thought.