Print

Turkey Chili with Beans

turkey chili with beans - featured image
Print Recipe

This hearty turkey chili with beans is a cozy, protein-packed dinner perfect for fall nights. Lean ground turkey, two kinds of beans, and smoky spices come together for a nourishing, crowd-pleasing meal that’s easy to make and even better the next day.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1 cup)
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 pound ground turkey (93% lean preferred)
  • 2 tablespoons tomato paste
  • 1 can (15 oz) diced tomatoes, with juices (fire-roasted if possible)
  • 1 can (15 oz) crushed tomatoes
  • 1 cup low-sodium chicken or vegetable broth
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 tablespoons chili powder (mild or hot)
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon cayenne pepper (optional)
  • Sour cream or Greek yogurt (for serving, optional)
  • Shredded cheddar or Monterey Jack cheese (for serving, optional)
  • Sliced green onions or fresh cilantro (for serving, optional)
  • Corn chips or fresh cornbread (for serving, optional)
  • Avocado slices (for serving, optional)

Instructions

  1. Prep all your ingredients: Dice the onion and bell pepper, mince the garlic, and open and drain your beans. Measure out your spices.
  2. Heat a large Dutch oven or soup pot over medium heat and add olive oil. Once hot, add diced onion and bell pepper. Sauté, stirring occasionally, until softened and just starting to brown, about 5-7 minutes.
  3. Add minced garlic and cook for 30 seconds until fragrant. Push veggies to the edges and add ground turkey to the center. Break up the turkey and cook until no longer pink and lightly browned, about 5-6 minutes.
  4. Sprinkle in chili powder, cumin, smoked paprika, oregano, black pepper, salt, and cayenne. Stir constantly for about 1 minute to toast the spices.
  5. Add tomato paste and stir until it darkens slightly, about 1 minute. Pour in diced tomatoes (with juices) and crushed tomatoes, scraping the bottom of the pot.
  6. Stir in drained kidney beans, black beans, and broth. Mix well to combine.
  7. Bring to a gentle simmer. Reduce heat to low, partially cover, and cook for 25-30 minutes, stirring every 10 minutes. Add more broth or water if chili gets too thick.
  8. Taste and adjust salt, pepper, or spice as needed. Add a pinch of sugar if tomatoes are too acidic.
  9. Serve hot in bowls with your favorite garnishes: sour cream, cheese, green onions, cilantro, avocado, and cornbread or tortilla chips.

Notes

Brown the turkey well for extra flavor. Toast spices with the meat and veggies to deepen the taste. Adjust the thickness by simmering uncovered or adding broth as needed. Chili is even better the next day and freezes well. For a vegetarian version, skip the turkey and double the beans or use a plant-based substitute.

Nutrition

Keywords: turkey chili, chili with beans, fall dinner, easy chili, healthy chili, ground turkey, comfort food, gluten-free, meal prep, cozy recipes

Find it online: https://yumnode.com/turkey-chili-with-beans-recipe-easy-cozy-dinner-for-fall-nights/