Turkey Chili Black Beans (Printer-friendly)

Hearty chili with lean turkey, black beans, and tomatoes for a satisfying meal.

# What You Need:

→ Meats

01 - 1 lb lean ground turkey

→ Vegetables

02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 3 cloves garlic, minced
05 - 1 jalapeño pepper, seeded and finely chopped (optional)

→ Canned Goods

06 - 1 (28 oz) can diced tomatoes
07 - 1 (15 oz) can black beans, drained and rinsed
08 - 1 (15 oz) can tomato sauce

→ Spices & Seasonings

09 - 2 tbsp chili powder
10 - 1 tsp ground cumin
11 - 1 tsp smoked paprika
12 - 1/2 tsp dried oregano
13 - 1/2 tsp salt, or to taste
14 - 1/4 tsp black pepper
15 - 1/4 tsp cayenne pepper (optional)

→ Liquids

16 - 1 cup low-sodium chicken broth

→ Garnishes (optional)

17 - Fresh cilantro, chopped
18 - Sliced green onions
19 - Diced avocado
20 - Shredded cheese or sour cream (omit for dairy-free)

# How to Make It:

01 - Heat a large pot or Dutch oven over medium heat. Add ground turkey and cook, breaking it up with a spoon, until fully browned, about 5 to 6 minutes.
02 - Add diced onion, red bell pepper, garlic, and jalapeño pepper if using. Sauté until softened, approximately 4 to 5 minutes.
03 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and optional cayenne pepper. Cook for 1 minute until aromatic.
04 - Pour in diced tomatoes with juices, tomato sauce, black beans, and chicken broth. Stir thoroughly to integrate all ingredients.
05 - Bring mixture to a boil, then reduce heat to low and simmer uncovered for 30 to 35 minutes, stirring occasionally, until thickened and flavors meld.
06 - Taste and adjust salt and spices as needed. Serve hot with optional garnishes such as cilantro, green onions, avocado, or dairy toppings if desired.

# Expert Tips:

01 -
  • It simmers away quietly while you do other things, no babysitting required.
  • The turkey keeps it light but the beans make it satisfying enough that no one asks where the beef went.
  • Leftovers taste even better the next day when the spices have had time to settle in.
02 -
  • Dont cover the pot while it simmers or the chili stays too thin, you need the steam to escape so it thickens up.
  • If you skip toasting the spices, the chili tastes flat, that one minute of stirring them in the hot pot makes them bloom.
  • Rinse the black beans or the starchy liquid turns everything murky and adds a tinny taste.
03 -
  • Let the chili sit for ten minutes after cooking before serving, the flavors settle and it tastes even better.
  • Use smoked paprika instead of regular, it adds a subtle depth that people notice but cant quite place.
  • Make a double batch and freeze half, youll thank yourself on a night when cooking feels impossible.

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