Turkey & Black Bean Chili Recipe

There’s nothing quite like a warm, comforting bowl of chili to bring everyone together at the table. Whether it’s a cozy evening after a long day, a brisk fall weekend, or a casual gathering with friends, chili has a way of making any occasion feel special. This Hearty Turkey & Black Bean Chili is the perfect dish to satisfy your cravings while keeping things wholesome and hearty.

Inspired by traditional chili recipes but made lighter with lean ground turkey, this version still packs a punch of bold flavor and satisfying texture. The combination of black beans, aromatic spices, and fresh vegetables creates a nutrient-rich dish that feels both familiar and exciting. It’s a go-to meal when you want something that’s budget-friendly, family-approved, and ready to feed a crowd. Serve it with warm cornbread, tortilla chips, or a sprinkle of shredded cheese, and you’ll have a recipe that becomes a staple in your kitchen year after year.

Why You’ll Love This Turkey & Black Bean Chili

A great recipe is more than just the ingredients—it’s about the experience it creates. Here’s why this chili deserves a spot in your regular meal rotation:

• Wholesome and filling – Using lean ground turkey makes this chili lighter without sacrificing heartiness.

• Packed with nutrients – Black beans add protein, fiber, and a creamy texture that balances the spices beautifully.

• Budget-friendly – This recipe relies on affordable pantry staples like canned beans, tomatoes, and spices.

• Perfect for meal prep – Chili tastes even better the next day, making it ideal for make-ahead meals and leftovers.

• Versatile – Easily customize with toppings like avocado, sour cream, shredded cheese, or jalapeños to suit everyone’s taste.

Ingredients

To make this Hearty Turkey & Black Bean Chili, you’ll need simple, everyday ingredients that come together for bold, satisfying flavor:

• 2 tablespoons olive oil

• 1 large onion, diced

• 1 red bell pepper, diced

• 3 garlic cloves, minced

• 1 ½ pounds lean ground turkey

• 2 cans (15 oz each) black beans, drained and rinsed

• 2 cans (14.5 oz each) diced tomatoes

• 1 can (6 oz) tomato paste

• 1 cup low-sodium chicken broth

• 2 teaspoons ground cumin

• 2 teaspoons chili powder

• 1 teaspoon smoked paprika

• 1 teaspoon dried oregano

• ½ teaspoon cayenne pepper (optional, for heat)

• Salt and black pepper, to taste

• Fresh cilantro, chopped (for garnish)

• Optional toppings: shredded cheese, avocado slices, tortilla chips, sour cream

Directions

1. Sauté the Aromatics

Begin by heating the olive oil in a large, heavy-bottomed pot or Dutch oven set over medium heat. Give the oil a minute to warm before adding in the diced onion and red bell pepper. Stir often so the vegetables cook evenly and don’t stick to the bottom of the pot. Within a few minutes, you’ll notice the onion turning translucent and the pepper softening, releasing a sweet aroma that signals they’re ready. This stage usually takes about 5 minutes, but don’t rush it—properly softened vegetables create a rich base for the chili. Once the onion and pepper are tender, stir in the minced garlic. Cook it just long enough for the sharp rawness to mellow and its fragrance to bloom, about 1 minute. Be careful not to let the garlic brown, as that can make it taste bitter. These aromatics build the first layer of flavor and set the tone for the entire dish.

2. Brown the Ground Turkey

Next, add the ground turkey to the pot. Use a wooden spoon or spatula to break up the meat into small crumbles as it cooks. The goal is to evenly brown the turkey, so keep stirring occasionally and spreading it across the bottom of the pot. This process takes about 6 to 8 minutes. You’ll notice the turkey gradually losing its pink color and turning golden in spots. Browning doesn’t just cook the meat—it creates flavor through the Maillard reaction, giving the chili a deeper, more savory profile. If you see any excess liquid forming in the pot, allow it to cook off before moving on. This ensures your chili develops a hearty, concentrated flavor instead of becoming watery.

3. Build the Flavor Base

With the turkey browned, it’s time to layer in the spices. Sprinkle in the cumin, chili powder, smoked paprika, oregano, and cayenne pepper (if you like a touch of heat). Stir well so the spices coat the meat and vegetables evenly. Let them toast in the hot pot for about 1 minute. This step, known as “blooming,” activates the essential oils in the spices and maximizes their flavor. You’ll notice the aroma becoming bolder and smokier—a signal that the spices are doing their job. This quick moment of blooming is what elevates your chili from simple to irresistible.

4. Add Tomatoes and Beans

Now it’s time to bring in the hearty ingredients. Stir in the tomato paste first, allowing it to cook for 1 to 2 minutes. This helps caramelize the paste slightly, giving it a rich, concentrated flavor that deepens the chili. Then add the diced tomatoes with their juices, followed by the chicken broth. Stir well so everything blends together into a smooth mixture. Finally, fold in the rinsed black beans. Make sure they’re evenly distributed so every spoonful of chili has a balance of beans, turkey, and vegetables. The beans add a creamy texture and soak up all those delicious flavors as the chili simmers.

5. Simmer to Perfection

Turn up the heat just long enough to bring the pot to a gentle boil, then immediately lower it to a simmer. Cover the pot and let the chili cook slowly for 30 to 40 minutes. Stir every so often to prevent sticking and to help the flavors meld. As the chili simmers, the liquid reduces slightly and the spices mellow, creating a thick, hearty consistency. If you have extra time, letting it cook for closer to an hour only intensifies the depth of flavor. The longer simmer also allows the beans to soften further and absorb more of the savory broth.

6. Adjust and Serve

When the chili is done simmering, lift the lid and give it a taste. Add salt and freshly ground black pepper as needed to balance the flavors. Ladle the chili into bowls, and now comes the fun part—toppings. A sprinkle of fresh cilantro adds brightness, shredded cheese melts beautifully into the hot chili, and a dollop of sour cream brings cooling creaminess. You can also offer tortilla chips, avocado slices, or diced onions so everyone can customize their bowl. Serve hot and enjoy the hearty comfort of homemade turkey and black bean chili.

Prep Time, Cook Time, Total Time, Yield

• Prep Time: 15 minutes

• Cook Time: 45 minutes

• Total Time: 1 hour

• Yield: 6 servings

Serving Suggestions

Chili is one of those dishes that pairs beautifully with a variety of sides and toppings. Here are a few delicious serving ideas:

• Classic cornbread – Sweet, crumbly cornbread is the perfect partner to soak up the bold chili flavors.

• Tortilla chips – Add crunch by serving with a side of chips or even crumbling some on top.

• Baked potatoes – Spoon chili over fluffy baked potatoes for a hearty twist.

• Rice or quinoa – For an extra-filling option, serve chili over a bed of grains.

• Toppings bar – Set out bowls of shredded cheese, avocado slices, diced onions, jalapeños, and sour cream so everyone can customize their bowl.

Storage and Reheating Tips

One of the best things about chili is how well it stores and reheats.

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: Chili freezes beautifully. Place in freezer-safe containers or bags and store for up to 3 months. Thaw overnight in the fridge before reheating.

• Reheating: Warm on the stovetop over medium heat or microwave in short intervals, stirring in between until hot.

Nutritional Benefits

This Hearty Turkey & Black Bean Chili isn’t just delicious—it’s also a nutrient-packed meal.

• Lean protein: Ground turkey offers plenty of protein while being lower in fat compared to beef.

• Fiber-rich beans: Black beans provide fiber, which supports digestion and helps keep you full longer.

• Vitamins and minerals: The onions, peppers, and tomatoes add essential vitamins A, C, and potassium.

• Balanced meal: With protein, fiber, and veggies, this chili is a complete dish that fuels your body with lasting energy.

Tips for Customizing Your Chili

Every cook has their own way of making chili, and part of the fun is customizing it to your taste. Try these variations:

• Add more veggies: Corn, zucchini, or carrots make great additions for extra nutrition and texture.

• Make it spicier: Increase the cayenne pepper or add fresh jalapeños for more heat.

• Swap the beans: Pinto or kidney beans work well in place of black beans if that’s what you have on hand.

• Go vegetarian: Skip the turkey and add extra beans or lentils for a meat-free version.

• Thicken it up: Mash some of the beans before adding them for a creamier, thicker texture.

Frequently Asked Questions

Can I use ground chicken instead of turkey?
Yes, ground chicken makes an excellent substitute for turkey in this recipe. It provides a similar lean, protein-rich foundation while keeping the chili light and wholesome. If you choose chicken, aim for ground chicken breast for the leanest option, or use a mix of light and dark meat if you prefer a slightly richer flavor. Either way, the seasonings and beans will complement it beautifully, so you won’t lose any of the hearty satisfaction this chili offers.

What makes this chili different from traditional beef chili?
The biggest difference lies in the protein choice. While classic chili often relies on ground beef, this recipe uses lean ground turkey for a lighter, lower-fat alternative that still delivers plenty of flavor. The addition of black beans brings extra creaminess and fiber, creating a heartier, more filling meal. This combination makes the dish balanced, nourishing, and perfect for anyone looking for a healthier twist without sacrificing the comfort and richness that chili lovers crave.

Can I make this in a slow cooker?
Definitely! This recipe adapts wonderfully to a slow cooker, making it even more convenient. For the best flavor, sauté the onions, peppers, garlic, and turkey on the stovetop before adding everything to the slow cooker. Once transferred, let the chili cook on low for 6 to 8 hours or on high for 3 to 4 hours. The extended cooking time allows the flavors to meld together, producing a deeply savory chili with minimal effort.

How do I make this chili milder for kids?
If you’re serving little ones, tone down the heat by reducing or skipping the cayenne pepper and chili powder. To balance the flavor, you can also stir in a bit of extra tomato sauce or even a touch of honey to soften the spice and add natural sweetness.

Turkey & Black Bean Chili Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Michelle Davis
• Total Time: 1 hour
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

This hearty turkey and black bean chili is a comforting, flavorful dish that’s perfect for weeknight dinners, family gatherings, or meal prep. Made with lean ground turkey, black beans, and warming spices, it delivers a satisfying bowl of chili that feels both wholesome and indulgent. Serve it with cornbread, rice, or tortilla chips for a complete and cozy meal.

---

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil

• 1 large onion, diced

• 1 red bell pepper, diced

• 3 garlic cloves, minced

• 1 ½ pounds lean ground turkey

• 2 cans (15 oz each) black beans, drained and rinsed

• 2 cans (14.5 oz each) diced tomatoes

• 1 can (6 oz) tomato paste

• 1 cup low-sodium chicken broth

• 2 teaspoons ground cumin

• 2 teaspoons chili powder

• 1 teaspoon smoked paprika

• 1 teaspoon dried oregano

• ½ teaspoon cayenne pepper (optional)

• Salt and black pepper, to taste

• Fresh cilantro, chopped (for garnish)

• Optional toppings: shredded cheese, sour cream, avocado, tortilla chips

Cook Mode Prevent your screen from going dark

---

Instructions

• Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and red bell pepper, cooking until softened and fragrant, about 5 minutes. Stir in garlic and cook for 1 minute more.

• Add ground turkey to the pot, breaking it into small crumbles. Cook until no longer pink, about 6–8 minutes, letting excess liquid evaporate for deeper flavor.

• Stir in cumin, chili powder, smoked paprika, oregano, and cayenne pepper if using. Cook for 1 minute to allow the spices to bloom and enhance their aroma.

• Mix in tomato paste and cook briefly to deepen its flavor. Add diced tomatoes with their juices and chicken broth, stirring to combine. Fold in the black beans until evenly distributed.

• Bring to a gentle boil, then reduce heat to low. Cover and simmer for 30–40 minutes, stirring occasionally, until the chili thickens and flavors meld.

• Taste and adjust seasoning with salt and pepper. Serve hot with toppings like cilantro, cheese, or sour cream.

Notes

• For a thicker chili, uncover during the last 10 minutes of simmering.

• Substitute ground chicken or add extra vegetables like corn or zucchini for variety.

• Chili tastes even better the next day after the flavors have had time to develop.

• Prep Time: 15 minutes
• Cook Time: 45 minutes

Michelle Davis