This Turkey Black Bean Chili is hearty, flavorful, and packed with lean protein and fiber to keep you satisfied. It’s a one-pot meal that’s perfect for game day, busy weeknights, or make-ahead lunches.
When it starts to get chilly out and that familiar sound of football fills the house, the pull to get a pot of chili simmering on the stove is impossible to resist. This Turkey Black Bean Chili works all year long, but I could have it on the menu once a week through fall and winter and be a very happy lady.
I like to switch things up with my Very Veggie Chili now and then. It’s a hearty, flavor-packed, meatless option that fits right into the weekly rotation.
Table of contents
Recipe Highlights
- Balanced and filling: Made with lean ground turkey, black beans, and plenty of veggies for a hearty but nourishing meal.
- Big flavor: Fire-roasted tomatoes and smoky spices give the chili rich, bold flavor in every bite.
- One-pot convenience: Everything simmers together in one pot for easy prep and minimal cleanup.
- Perfect for meal prep: The flavor gets even better after a day in the fridge and great for lunches or freezer meals.
Ingredients
- Ground turkey: Use 93% lean ground turkey for the best balance of flavor and texture. Ultra-lean (99%) turkey breast can be too dry for chili.
- Black beans: Rinse and drain the canned beans well to remove excess sodium and starch.
- Fire-roasted diced tomatoes: Add a subtle smoky flavor and extra depth. Regular diced tomatoes work just fine if that’s what you have.
- Jalapeño: Remove the seeds for mild heat or leave some in for a little kick. Jalapeños can vary from barely spicy at all to super hot so before adding the entire amount, taste a small bite to judge the spiciness.
- Seasoning: A blend of chili powder, cumin, oregano, and smoked paprika gives this chili its rich, layered flavor. Adjust the spice level by reducing or increasing the amount of red pepper flakes. Taste and only add salt if you feel it needs it, which is unlikely unless you’re using low-sodium canned products.
- Bay leaves: Toss them in while the chili simmers, then remove before serving. They add a subtle, savory finish.
How to Make Turkey Black Bean Chili
- Cook the turkey: Brown the ground turkey in a large pot or Dutch oven, breaking it up with a spoon as it cooks. Stir in the onion, celery, bell pepper, jalapeño, and garlic and cook, stirring, until the veggies have softnened.
- Season: Add all the seasonings and cook for a few minutes to bloom the spices.
- Add the remaining ingredients: Stir in the diced tomatoes, tomato sauce, tomato paste, broth, black beans, and bay leaves.
- Simmer: Bring to a gentle boil, then reduce the heat, cover, and simmer for 40 to 45 minutes, stirring occasionally, until thickened and flavorful.
Storage and Reheating
Refrigerate: Allow the chili to cool, then transfer it to an airtight container. It will keep well in the refrigerator for up to 4 days.
Freeze: Portion into freezer-safe containers or zip-top bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm gently in a pot over medium heat, stirring occasionally, until heated through. You can also reheat individual servings in the microwave for about 1 to 2 minutes, adding a splash of broth or water if it has thickened.
Serving Suggestions
Top each bowl with your favorite chili toppings such as shredded cheese, a dollop of sour cream or Greek yogurt, diced avocado, and a sprinkle of chopped cilantro or green onions. Add a squeeze of lime for brightness or a few sliced jalapeños if you like extra heat.
Serve the chili over cooked quinoa or brown rice for extra fiber and protein, or spoon it over baked sweet potatoes for a hearty, veggie-forward twist. Cornbread, tortilla chips, or a simple green salad all make great sides.
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Turkey Black Bean Chili
Ingredients
- 2 pounds 93% lean ground turkey, not 99% lean turkey breast
- 1 cup diced yellow onion
- 1 cup diced celery
- 1 medium red bell pepper, seeded and diced
- 1 jalapeño, seeded and diced
- 2 teaspoons minced garlic
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- ¼ to ½ teaspoon crushed red pepper flakes, or to taste (optional)
- 1 (15 ounce) can fire roasted diced tomatoes, with juices
- 1 (15 ounce) can tomato sauce
- 2 tablespoons tomato paste
- 1½ cups low sodium chicken broth
- 3 (15 ounce) cans black beans, rinsed and drained
- 2 dried bay leaves
- shredded cheese, sour cream, cilantro, avocado, optional toppings
Instructions
- Coat a large pot or Dutch oven with nonstick cooking spray and place it over MEDIUM heat. Add the ground turkey and cook, stirring to break up the meat, for about 5 minutes or until fully cooked. Drain off any excess grease and return the pot to the heat.
- Add the onion, celery, bell pepper, jalapeño, and garlic. Cook, stirring occasionally, for 5 minutes, or until the veggies have softened slightly just crisp-tender.)
- Sprinkle the chili powder, cumin, oregano, smoked paprika, black pepper, and red pepper flakes (if using) over the mixture and cook, stirring frequently, until the meat and veggies have been well coated and have absorbed some of the spices, about 2 to 3 minutes.
- Add the diced tomatoes, tomato sauce, tomato paste, broth, beans, and bay leaves. Bring the chili to a simmer over MEDIUM-HIGH heat, then reduce the heat to LOW, cover, and simmer for 40 to 45 minutes. Stir the chili occasionally as it simmers.
- Remove and discard bay leaves before serving with your toppings of choice.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home. All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.
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