I’m so excited to share with you my favorite turkey and black bean chili recipe. It’s a staple in our household, and I’m sure it will become one in yours too. I first tried this recipe at a friend’s house, and it was love at first bite.
The combination of tender turkey, flavorful black beans, and a rich, slightly spicy broth is absolute perfection. I’ve made it countless times since then, and every time I do, my family devours it in seconds. We love serving it with a side of crusty bread or cornbread for a cozy night in.
It’s also perfect for potlucks or game-day gatherings. One of the best things about this recipe is that it’s incredibly easy to make. Simply brown some turkey, sauté onions and garlic, add in canned black beans and diced tomatoes, and let the slow cooker do its magic.
It’s ready when you are! My kids even ask for it on their birthdays now. It’s just that good.
The health benefits are another bonus – lean protein from the turkey, fiber from the beans, and antioxidants from the veggies make this dish a guilt-free pleasure.
Turkey and Black Bean Chili
4.5 from 854 votes
A hearty and flavorful chili made with lean ground turkey and protein-rich black beans. This one-pot meal is perfect for a cozy weeknight dinner and can be customized with your favorite toppings.
2 cans (15 oz each) black beans, rinsed and drained
1 cup low-sodium chicken broth
Salt and black pepper to taste
For Serving (Optional)
Shredded cheddar cheese
Sour cream
Fresh cilantro, chopped
Sliced jalapenos
Lime wedges
👨🍳Directions
1Heat olive oil in a large pot over medium-high heat until shimmering.
2Add the ground turkey and cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 5 to 7 minutes.
3Add the diced onion and red bell pepper to the pot.
4Cook, stirring occasionally, until the vegetables have softened, about 4 to 5 minutes.
5Stir in the minced garlic and cook for 1 minute until fragrant.
6Sprinkle the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using) over the meat and vegetables.
7Stir well to coat everything evenly and cook for 1 minute to toast the spices.
8Pour in the diced tomatoes with their juices, tomato sauce, black beans, and chicken broth.
9Stir to combine all ingredients.
10Bring the chili to a boil over high heat, then reduce the heat to low and let it simmer uncovered for 20 minutes, stirring occasionally, until the chili has thickened slightly.
11Taste the chili and season with salt and black pepper as needed.
12If the chili is too thick, add a little more broth or water to reach your desired consistency.
For a thicker chili, mash some of the black beans before adding them to the pot. This chili freezes well for up to 3 months. Adjust the cayenne pepper to control the heat level.
Watch Video Of How Turkey and Black Bean Chili Works
This turkey and black bean chili is always a good idea for any occasion – whether it’s a weeknight dinner or a special event. My family loves it because it’s hearty, flavorful, and packed with nutrients.
I love it because it’s easy to make ahead and reheats beautifully. Plus, it’s perfect for meal prep or leftovers – just store them in an airtight container for up to three days or freeze for up to two months.
❓ Frequently Asked Questions About Turkey and Black Bean Chili
What type of turkey works best in this recipe?
Ground turkey is ideal for this recipe as it browns quickly and distributes evenly throughout the chili.
Can I use beef or pork instead of turkey?
While you can substitute other meats if you prefer, keep in mind that beef or pork will change the flavor profile significantly.
How long does it take to cook this recipe?
This recipe takes about 30 minutes of prep time and 6-8 hours of cooking time in a slow cooker.
Can I make this recipe in a skillet on the stovetop?
You can make this recipe on the stovetop by browning the turkey and sautéing the onions before adding in all the remaining ingredients; however, be prepared for a longer cooking time.
How long does this chili keep in the fridge?
This chili will keep in an airtight container in the fridge for up to 3 days; reheat thoroughly before serving.
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