Pin It This hearty dish combines lean ground turkey with black beans and diced tomatoes. Seasoned with chili powder, cumin, and smoked paprika, it simmers to perfection. Ready in about an hour, this high-protein meal is perfect for topping with avocado, cilantro, or cheese. It is gluten-free and dairy-free, making it a healthy choice for family dinners.
I threw this together on a Sunday when the pantry was looking sparse but I still wanted something that felt like a real meal. The turkey browned up fast, the spices hit the air, and suddenly the kitchen smelled like I'd been planning this all week. It's one of those recipes that looks effortless but tastes like you tried.
The first time I made this, I had friends coming over and no backup plan. I ladled it into bowls, set out some toppings, and watched everyone go quiet for a few minutes. One friend looked up and said it reminded her of her mom's chili, which is the kind of compliment you don't forget.
Ingredients
- Lean ground turkey: It cooks fast and soaks up every spice you add, make sure to break it up well so it browns evenly.
- Onion and red bell pepper: These two build the base sweetness that balances all the heat and spice later on.
- Garlic: Fresh garlic changes everything, the jarred stuff just won't give you that same punch.
- Jalapeño pepper: Seed it if you want flavor without fire, leave the seeds in if you're feeling brave.
- Diced tomatoes: Use the juice too, it adds body and keeps the chili from drying out.
- Black beans: Rinsing them cuts down on the starchy liquid and lets them hold their shape better.
- Tomato sauce: This is what makes it thick and velvety, not watery like some chilis get.
- Chili powder: The star of the show, don't skimp or it'll taste flat.
- Ground cumin: Earthy and warm, it deepens the flavor in a way you can't quite name but you'd miss if it wasn't there.
- Smoked paprika: Adds a hint of smokiness that makes people think you slow cooked this over a fire.
- Dried oregano: A little goes a long way, it ties the tomato and spice together.
- Salt, black pepper, and cayenne: Season in layers and taste as you go, everyone's heat tolerance is different.
- Chicken broth: Low sodium gives you control, you can always add salt but you can't take it back.
- Garnishes: Cilantro, green onions, avocado, or cheese turn a bowl of chili into something you want to photograph.
Instructions
- Brown the turkey:
- Heat your pot over medium and add the turkey, breaking it apart with a wooden spoon as it cooks. You want it crumbly and browned, not clumped together in chunks.
- Soften the vegetables:
- Toss in the onion, bell pepper, garlic, and jalapeño if you're using it. Stir them around until the onion turns translucent and everything smells sweet and fragrant.
- Bloom the spices:
- Add all your spices and stir for about a minute. This wakes them up and coats everything evenly, you'll know it's ready when the smell hits you.
- Add the tomatoes and beans:
- Pour in the diced tomatoes with their juice, the tomato sauce, black beans, and broth. Stir it all together so nothing sticks to the bottom.
- Simmer and thicken:
- Bring it to a boil, then turn the heat down low and let it simmer uncovered for 30 to 35 minutes. Stir every now and then so it doesn't catch, and watch it thicken into something rich and hearty.
- Taste and adjust:
- Before you serve, taste it and add more salt, pepper, or spice if it needs it. Trust your instincts here.
- Serve it up:
- Ladle into bowls and let everyone top theirs however they like. The garnishes make it feel special.
Pin It There was one night I made this after a long week and didn't feel like talking to anyone. I sat at the table with a bowl, some cornbread on the side, and just let the warmth settle into me. It wasn't fancy, but it felt like exactly what I needed.
How to Store and Reheat
This chili gets better the next day once all the flavors have had time to marry. I keep it in an airtight container in the fridge for up to four days, and it reheats beautifully on the stove or in the microwave. If it thickens up too much, just add a splash of broth or water to loosen it back up.
Swaps and Substitutions
You can swap the black beans for kidney or pinto beans without missing a beat. If you want it vegetarian, skip the turkey and add another can of beans or some chopped mushrooms for texture. Ground chicken works too if that's what you have on hand, just season it the same way.
What to Serve It With
I love this with a slice of warm cornbread or spooned over rice when I want something more filling. A simple green salad on the side cuts through the richness, and tortilla chips are always a good idea for scooping.
- Cornbread or corn muffins
- Steamed rice or quinoa
- Tortilla chips and lime wedges
Pin It This is the kind of recipe that makes you feel capable in the kitchen, even on the days when you're winging it. I hope it becomes one of those meals you reach for again and again.
Recipe FAQs
- → Can I use different beans?
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Yes, kidney or pinto beans work well as substitutes for black beans.
- → How can I thicken it?
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Simmer uncovered for an extra 10 to 15 minutes to reduce the liquid.
- → Is it spicy?
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It has a mild kick, but you can omit the cayenne for less heat.
- → Can I freeze leftovers?
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Yes, it freezes well in airtight containers for up to three months.
- → What toppings work best?
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Fresh cilantro, avocado, green onions, or sour cream complement the flavors.
