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
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2 tablespoons olive oil
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1 large onion, diced
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1 red bell pepper, diced
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3 garlic cloves, minced
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1 ½ pounds lean ground turkey
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2 cans (15 oz each) black beans, drained and rinsed
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2 cans (14.5 oz each) diced tomatoes
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1 can (6 oz) tomato paste
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1 cup low-sodium chicken broth
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2 teaspoons ground cumin
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2 teaspoons chili powder
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1 teaspoon smoked paprika
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1 teaspoon dried oregano
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½ teaspoon cayenne pepper (optional)
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Salt and black pepper, to taste
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Fresh cilantro, chopped (for garnish)
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Optional toppings: shredded cheese, sour cream, avocado, tortilla chips
Instructions
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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.
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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.
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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.
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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.
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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.
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Taste and adjust seasoning with salt and pepper. Serve hot with toppings like cilantro, cheese, or sour cream.
Notes
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For a thicker chili, uncover during the last 10 minutes of simmering.
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Substitute ground chicken or add extra vegetables like corn or zucchini for variety.
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Chili tastes even better the next day after the flavors have had time to develop.
- Prep Time: 15 minutes
- Cook Time: 45 minutes