Turkey Chili with Black Beans and Tomatoes (Printable)
Lean ground turkey combined with black beans, tomatoes, and aromatic spices creates this satisfying, protein-rich one-pot dish.
# What You’ll Need:
→ Meats
01 - 1.5 pounds ground turkey
→ Vegetables
02 - 1 large yellow onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño pepper, seeded and minced (optional)
→ Legumes
06 - 2 cans (15 ounces each) black beans, drained and rinsed
→ Tomatoes
07 - 1 can (28 ounces) crushed tomatoes
08 - 1 can (14 ounces) diced tomatoes
→ Liquids
09 - 1 cup low-sodium chicken broth
→ Spices and Seasonings
10 - 2 tablespoons chili powder
11 - 2 teaspoons ground cumin
12 - 1 teaspoon smoked paprika
13 - 0.5 teaspoon dried oregano
14 - 1 teaspoon salt, or to taste
15 - 0.5 teaspoon ground black pepper
16 - 0.25 teaspoon cayenne pepper (optional)
# How-To Steps:
01 - Heat a large pot or Dutch oven over medium heat. Add ground turkey and cook, breaking it apart with a spoon, until browned and cooked through, approximately 5 to 7 minutes.
02 - Add the diced onion, bell pepper, jalapeño if using, and garlic. Sauté for 4 to 5 minutes until softened.
03 - Stir in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne if using. Cook for 1 minute until fragrant.
04 - Add crushed tomatoes, diced tomatoes, chicken broth, and black beans. Stir well to combine thoroughly.
05 - Bring to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes, stirring occasionally, until thickened and flavors have melded together.
06 - Taste the chili and adjust salt, pepper, or spices as needed to achieve desired flavor profile.
07 - Ladle chili into bowls and garnish with optional toppings such as fresh cilantro, green onions, avocado, cheese, or sour cream.
# Expert Advice:
01 -
- The smoked paprika adds a subtle campfire flavor that makes people think youve been cooking all day, even though its ready in under an hour.
- Its one of those magical dishes that tastes even better the next day, making weekday lunches something to actually look forward to.
02 -
- Adding the spices to the oil before the liquids intensifies their flavor dramatically, a lesson I learned after years of bland chilis.
- Leaving the pot partially uncovered while simmering allows just enough liquid to evaporate, concentrating the flavors without drying it out.
03 -
- If you need to stretch the chili for unexpected guests, stir in a can of drained corn kernels during the last five minutes of cooking.
- For deeper flavor without extra work, try roasting the bell peppers under the broiler until charred before dicing them.