Turkey and Black Bean Chili

This turkey and black bean chili is an amazing weeknight dinner option! You can use beef or chicken but we loved this easy turkey and black beans recipe.

4.73 from 11 votes

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Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Calories: 387kcal

Equipment

Large pot
Small pot

Ingredients

2 teaspoons neutral cooking oil
1 yellow onion peeled and diced
2 red or yellow bell peppers deseeded, peeled (optional) and diced
4 cloves garlic peeled and minced
1 pound ground turkey
3 cups chicken stock more as needed
14.5 ounce can crushed or diced tomatoes
14.5 ounce can black beans drained and rinsed
Salt and pepper to taste

Spice Mixture

1 tablespoon cumin
1 tablespoon chili powder
2 teaspoons guajillo chili powder optional
2 teaspoons paprika
1 teaspoon cayenne powder more or less to taste
½ teaspoon onion powder

For Serving:

Fresh cilantro
Avocado
Crispy tortillas recipe follows

Instructions

Prepare Spice Mixture:

Combine all the ingredients for the spice mixture in a bowl and set aside.

Sauté the Aromatics:

Heat the oil in a large pot over medium heat. Once hot, add the diced onion and cook for 6-7 minutes until it begins to turn golden brown and soften. Add the bell peppers and cook an additional 4-5 minutes. Add the garlic and cook for 45 seconds or until fragrant. Season with salt and pepper and remove from the pot and transfer to a bowl.

Cook the Turkey:

Add more oil to the pot, if needed, and add the ground turkey. Season with salt and pepper and cook, breaking up with a wooden spoon, for 12-15 minutes or until it's cooked through and well browned. Season with half the spice mixture and toss to combine.
Return the onions and peppers to the pot.

Simmer the Chili:

Pour in the chicken stock, black beans, and tomatoes and bring to a boil. Add the remaining spice mixture and bring to a boil. Reduce heat and simmer for 20-25 minutes. Taste and season again to your preferences.

Make the Crunchy Tortillas (Optional):

Quarter 3 corn tortillas.
In a small pot, heat 1/2 cup neutral cooking oil over medium heat until hot.
Add the quartered tortillas and cook, turning occasionally, until crispy and browned, about 1-3 minutes. Transfer to a paper towel lined plate and season with salt immediately.

To Serve:

Divide the chili between bowls and garnish with sliced avocado, cilantro, and the crunchy corn tortillas if using. Sprinkle guajillo chili powder over the entire dish if desired. Enjoy!

Nutrition

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