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Everyone is going to ask you for the recipe when you make them my Turkey Chili with Black Beans! This easy turkey chili recipe combines all the best rich and flavorful aspects of chili with lean, low-fat turkey and a mix of fiber-rich beans. Best of all, it's all done in one pot in an hour!
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What makes this the perfect turkey chili?
One-pot dinner
Seriously, you can't get easier than this. My turkey chili recipe cooks all in one pot, so all you need to clean up is a knife, a cutting board, and a colander, then sit back and let dinner cook itself. No fussing with extra pans! It's a lifesaver as a busy weeknight dinner after a long day.
Hearty and comforting, but not too heavy
The secret to using turkey instead of beef is how light and lean the meat is. Chili is a dish where the seasoning really takes the center stage, so you won't miss out on any flavor using turkey over beef if you're trying to cut down on fat in your foods. This chili is packed with protein, without being too heavy of a meal.
No need to soak the beans!
This quick chili recipe uses canned beans, which are already perfectly soft for chili and don't require the lengthy rinsing and soaking process of dried beans. This means that all it takes is popping open a few cans and throwing everything in a pot!
Loaded with protein, fiber, and fresh veggies
If you have kids, or just want to keep on top of your protein and fiber intake, this is the turkey chili for you! It's low in fat but stuffed with fiber-rich beans and lean turkey, giving you all the benefits with none of the downsides. Plus, the veggies all cook down soft, meaning you can add as many as you'd like! I love adding extra peppers, carrots, leafy greens, and even chopped up fresh zucchini or squash, depending on the season.
Turkey Chili Ingredients
- Ground Turkey: I use extra lean ground turkey for my chili. When you're cooking with ground turkey, make sure to break the meat up into chunks without over-mixing it, or it can dissolve into too-fine particles.
- Olive Oil: A little olive oil serves as the fat in the pan to help brown the meat! Unlike ground beef, ground turkey doesn't have enough fat in it to avoid sticking to the pan.
- Yellow Onion: I prefer yellow onions for chili, as they're nice and sweet without being too sharp! You can chop it up any way you like; I like to dice it super finely so there are no big chunks of onion.
- Garlic: For chili, you'll want fresh garlic cloves! You can either crush the garlic in a garlic press, or mince the cloves finely.
- Red Bell Pepper: I like the sweetness and appearance of red bell pepper in my chili, but you can use any color of bell pepper you like, or even swap it out for a different kind of sweet pepper.
- Bay Leaves: Bay leaves add a lovely aroma and depth that no simmered or stewed dish can go without!
- Diced Tomatoes: I prefer to use canned diced tomatoes; I find that they have a unique flavor that really lends itself to chili. However, you can also use diced fresh tomatoes if you have a surplus! Don't drain the can, you want those juices!
- Chicken Broth: Really, any stock or broth will taste great. You can use low sodium chicken broth if you'd like to cut back on salt. I like to use my Chicken Bone Broth when I have it on hand.
- Kidney Beans: Any color of kidney bean will work great; I like dark red kidney beans for the stronger skin that gives them a nice chew!
- Black Beans: Black beans are small and have dense flesh, adding a nice variety to the bean mix.
- Pinto Beans: The classic choice for baked beans, pinto beans are soft and tender with very thin skin, adding a soft bean to the mix.
- Canned Sweet Corn: You can also use frozen corn or cut fresh corn off a cob! Canned and frozen corn are mild and mellow, while fresh sweet corn will have a crisper, juicier, and much sweeter crunch.
- Toppings: This is where you can get creative! Add toppings to your tastes, and go wild. Here are some of my favorites!
- Sour cream / Greek yogurt
- Cheddar cheese
- Cilantro
- Tortilla chips
- Sliced avocado
- Green onion
Homemade Turkey Chili Seasoning
- Garlic Powder
- Chili Powder
- Oregano
- Cumin
- Black Pepper
- Cayenne Pepper
The secret to delicious chili? It's all in the spices! Making your own chili seasoning is the perfect way to make sure that you include exactly what you want, and nothing that you don't. No hidden gluten or allergens here!
How to Make Turkey Chili
1: Saute Vegetables
Pour oil into a large pot over medium-high heat. Once the oil is hot, add your onion, garlic, and red pepper. Saute for about 5 minutes, stirring frequently.
2: Brown Turkey
Add in the ground turkey and break it into pieces. Cook until the turkey is no longer pink. Don't over-mix until the turkey is starting to brown, or it can get too crumbly!
3: Add Seasonings
Add the seasonings into a small bowl, and mix well. Then pour into the pot and stir until combined.
4: Combine Ingredients
Add in the tomatoes, chicken broth, kidney beans, black beans, pinto beans, corn, and bay leaves. Bring to a boil, then reduce the heat to low and simmer for 30-45 minutes or until the chili thickens.
5: Add Toppings and Serve
Remove the bay leaves. Garnish with any extra toppings you desire, and enjoy!
What to Serve with Turkey Chili
Alternative Cooking Methods
Slow Cooker
You can easily make this a turkey chili crockpot recipe while barely changing the steps! Just brown the turkey and saute the veggies in a pan, and reduce the chicken broth by half. Then add everything to the crock pot and set it to LOW. Cook for 6-8 hours, stirring now and then. Serve, and enjoy a totally hands-off dinner!
Technically there's no need to brown the meat, but I do recommend it if you have the time. Because you're cooking it for such a long period of time, the turkey will come to a safe temperature and stay there for more than long enough. But, browning it beforehand adds a great depth of flavor.
Instant Pot
As if this chili couldn't get any easier, you can make it in the Instant Pot, too! Brown the turkey and saute the vegetables on saute mode, then combine all ingredients and cook at high pressure for 10 minutes. Manual release the pressure, and it's all set!
And of course, be sure to serve this delicious ground turkey chili recipe with my Creamed Corn Casserole! It's the easiest cornbread you'll ever make, with a warm and tender center that never comes out dry.
Tips for Making Turkey Chili
- Go wild with adding more vegetables! Some good vegetables for chili include diced carrots, zucchini, leafy greens, celery, radishes, sweet potatoes, and green chiles.
- You can change the meat to ground chicken, pork, or beef; the seasonings will be the same!
- This makes a fairly thin chili meant to be thickened by cheese, sour cream, or poured over cornbread. To make a thicker chili, add 2 Tablespoons of flour to the seasoning mix before adding it to the pot.
- If you want to use dried beans, I recommend using 1-2 bags of 15 bean soup mix (sans the soup packet!) and letting them soak in clean cold water for 8 hours. Then, simmer the chili for a total of 2 hours, instead of 30-45 minutes.
- You can make this recipe using Thanksgiving leftovers for leftover turkey chili! Just skip browning the meat, which is already cooked. Instead, shred the meat and add it with the rest of the ingredients. Cook as directed, and enjoy!
Adding Cheese to Turkey Chili
For the creamiest, richest chili you've ever tasted, drop a whole ball of burrata cheese into the pot once it's done cooking. Let it melt, then stir it in for endless cheese pulls. I learned this trick from the local artisan cheese store, and chili has never been the same!
Storing and Reheating Leftover Turkey Chili
- Cooling: Chili should be cooled quickly to ensure it doesn't linger at unsafe temperatures for too long. The best way to do this is to fill the sink with cold or ice water, then place the pot inside. The chili should be nice and cool within 30 minutes.
- Refrigerator: Store cooled chili in airtight containers in the fridge for up to 5 days. If the chili is still slightly warm, make sure to place it away from any perishables like milk.
- Freezer: My favorite way to store leftover chili is in the freezer! It's the perfect make-ahead meal to have lots of dinners on hand for later. Freeze the chili in serving size containers, then freeze for up to 3 months!
- Thawing: You can thaw chili by placing it in the fridge overnight, or place the frozen chili in a pot on the stove over low heat. Cover, and let melt until it's nice and steamy!
- Reheating: Chili can be reheated on the stove or in the microwave. If microwaving, make sure to use a covered bowl or container, as beans have a habit of popping in the microwave and making a huge mess!
FAQ
This easy turkey chili is nice and mild; the only spice comes from a tiny bit of Cayenne added to the seasoning mix, which can absolutely be left out if you want to avoid the heat entirely! The chili powder mentioned is not spicy at all, and just adds a roasted, earthy flavor. To add more spice, I recommend chopping in 1-2 jalapenos, or adding fresh jalapeno to each bowl!
Turkey chili lasts for up to 5 days in the refrigerator after making it, so it's perfect for making ahead of time. I would recommend making it no more than 2 days ahead. Simply cook, store, and reheat as desired when ready to serve. You can reheat on the stove, in the slow cooker, or smaller portions in the microwave.
Ground Turkey Chili
Chili has always been a staple meal in my household. When my kids were growing up, it was my go-to dinner for busy days (well, when I wasn't making our favorite pot roast!).
Over the years, I've tried plenty of chili recipes, from chicken chili, to classic beef chili, slow cooker veggie chili, and this easy turkey chili. In fact, one of the first recipes I ever shared online was a recipe for chili that I served to a crowd of 200 at a soup kitchen. I'll never forget the experience!
If you're as much of a fan of chili as I am, you're going to love my ground turkey chili recipe. It uses my homemade chili spice blend and has the perfect balance of flavors with no unnecessary ingredients. Give it a try!
Turkey Chili
Video
Equipment
- Large pot or slow cooker
Ingredients
- 1 Tablespoon Olive oil
- 1 lb Extra lean turkey
- 1 medium Yellow onion - diced
- 3 cloves Garlic - minced
- 1 medium Red bell pepper - diced
- 3 Tablespoons Chili seasoning
- 2 Bay leaves
- 28 oz Diced tomatoes
- 1¼ cups Chicken broth
- 1 15 oz can Black beans - drained and rinsed
- 1 15 oz can Pinto beans - drained and rinsed
- 1 15 oz can Kidney beans - drained and rinsed
- 1 15 oz can Sweet corn - drained and rinsed
Turkey Seasoning
- ¼ teaspoon Garlic powder
- 2 teaspoons Dried oregano
- 1 teaspoon Cumin
- 1 Tablespoon Chili powder
- ½ teaspoon Black pepper
- ½ teaspoon Cayenne pepper
Instructions
- Pour oil into a large pot over medium-high heat. Once the oil is hot, add your onion, garlic, and red pepper. Saute for about 5 minutes, stirring frequently.1 Tablespoon Olive oil,1 medium Yellow onion,3 cloves Garlic,1 medium Red bell pepper
- Add in the ground turkey and break it into pieces. Cook until the turkey is no longer pink.1 lb Extra lean turkey
- Season with chili seasonings and mix well.3 Tablespoons Chili seasoning,2 teaspoons Dried oregano,1 teaspoon Cumin,1 Tablespoon Chili powder,½ teaspoon Black pepper,½ teaspoon Cayenne pepper,¼ teaspoon Garlic powder
- Add in the tomatoes, chicken broth, kidney beans, black beans, pinto beans, corn, and bay leaves. Bring to a boil, then reduce the heat to low and simmer for 30-45 minutes or until the chili thickens.28 oz Diced tomatoes,1¼ cups Chicken broth,1 15 oz can Black beans,1 15 oz can Pinto beans,1 15 oz can Kidney beans,1 15 oz can Sweet corn,2 Bay leaves
- Remove the bay leaves. Garnish with anything you'd like - cheese, avocados, tortilla chips, cilantro, or sour cream. Enjoy!
Notes
- Go wild with adding more vegetables! Some good vegetables for chili include diced carrots, zucchini, leafy greens, celery, radishes, sweet potatoes, and green chiles.
- You can change the meat to ground chicken, pork, or beef; the seasonings will be the same!
- This makes a fairly thin chili meant to be thickened by cheese, sour cream, or poured over cornbread. To make a thicker chili, add 2 Tablespoons of flour to the seasoning mix before adding it to the pot.
- If you want to use dried beans, I recommend using 1-2 bags of 15 bean soup mix (sans the soup packet!) and letting them soak in clean cold water for 8 hours. Then, simmer the chili for a total of 2 hours, instead of 30-45 minutes.
- You can make this recipe using Thanksgiving leftovers for leftover turkey chili! Just skip browning the meat, which is already cooked. Instead, shred the meat and add it with the rest of the ingredients. Cook as directed, and enjoy!
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