Turkey Chili Black Beans Tomatoes (Printable Version)
Hearty turkey and black bean chili with tomatoes.
# 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
17 - Fresh cilantro, chopped
18 - Sliced green onions
19 - Diced avocado
20 - Shredded cheese or sour cream (omit for dairy-free)
# How-To Steps:
01 - In a large pot or Dutch oven over medium heat, add the ground turkey. Cook, breaking up the meat with a spoon, until browned and cooked through, about 5–6 minutes.
02 - Add the onion, red bell pepper, garlic, and jalapeño (if using). Sauté for 4–5 minutes until vegetables are softened.
03 - Stir in the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne. Cook for 1 minute until fragrant.
04 - Add the diced tomatoes (with juice), tomato sauce, black beans, and chicken broth. Stir to combine.
05 - Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 30–35 minutes, stirring occasionally, until the chili thickens and flavors meld.
06 - Taste and adjust seasonings as desired.
07 - Serve hot, garnished with cilantro, green onions, avocado, or cheese/sour cream as preferred.
# Helpful Tips:
01 -
- It comes together in under an hour but tastes like it simmered all day.
- Lean turkey keeps it light without losing any of that deep, satisfying chili flavor.
- You probably have most of these ingredients sitting in your pantry right now.
02 -
- Don't skip browning the turkey properly, gray meat won't give you the depth you're after.
- If it looks too thin after simmering, just leave the lid off for another 10 minutes and let it reduce.
- Taste before serving because canned tomatoes vary in saltiness and you might need to adjust.
03 -
- Toast your chili powder and cumin in a dry pan for 30 seconds before adding them, it brings out a whole new layer of flavor.
- If you like it spicy, add a pinch of cayenne at the end instead of the beginning so you can control the heat.
- Freeze individual portions in containers or bags and you'll have homemade chili ready whenever you need it.