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Heartwarming Three-Bean Turkey Chili Recipe

Heartwarming Three-Bean Turkey Chili

A cozy turkey chili packed with three kinds of beans, tomatoes, vegetables, and warming spices. This generously portioned dinner serves about six people and is ideal for casual family meals or make-ahead lunches.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons Olive oil
  • 1 medium Medium yellow onion, chopped
  • 1 medium Medium bell pepper, chopped
  • 2-3 cloves Garlic, minced
  • 1 pound Lean ground turkey
Seasonings
  • 1 tablespoon Chili powder
  • 1 tablespoon Ground cumin
  • 1 teaspoon Dried oregano
  • 1 teaspoon Paprika, preferably smoked
  • 1/2 teaspoon Kosher salt, plus more to taste
  • 1/4 teaspoon Freshly ground black pepper
Chili Base
  • 28 ounces Crushed or diced tomatoes, with juices
  • 1 cup Low-sodium chicken broth
Beans
  • 15 ounces Black beans, drained and rinsed
  • 15 ounces Kidney beans, drained and rinsed
  • 15 ounces Cannellini or pinto beans, drained and rinsed
Optional Toppings
  • To taste Shredded cheddar or Monterey Jack
  • To taste Sour cream or plain Greek yogurt
  • To taste Chopped cilantro
  • To taste Sliced green onions
  • To taste Diced avocado
  • To taste Lime wedges

Method
 

Step-by-Step
  1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the chopped onion and bell pepper, then cook for about 5 minutes, stirring occasionally, until the vegetables soften.
  2. Add the minced garlic and cook for 30–60 seconds, just until fragrant. Avoid letting it brown too deeply, since garlic can turn bitter.
  3. Add the lean ground turkey and break it into small pieces with a sturdy spoon. Cook for 6–8 minutes, stirring as needed, until the turkey is no longer pink.
  4. Stir in the chili powder, cumin, oregano, paprika, kosher salt, and black pepper. Cook the mixture for about 30 seconds so the spices bloom in the oil and coat the turkey and vegetables.
  5. Pour in the tomatoes with their juices and the chicken broth. Stir well while scraping up any browned bits from the bottom of the pot.
  6. Bring the chili to a gentle boil, then reduce the heat to low. Simmer uncovered for 20–30 minutes, stirring occasionally, so the tomato base develops flavor and begins to thicken.
  7. Add the drained and rinsed black beans, kidney beans, and cannellini or pinto beans. Simmer for another 10–15 minutes, until all the beans are heated through and the chili is slightly thickened.
  8. Taste the chili and adjust the salt, pepper, chili powder, or cumin as needed. Ladle it into bowls and finish with your preferred toppings and a squeeze of lime.

Notes

Rinse and drain the canned beans to reduce excess sodium and keep the chili from becoming watery or overly starchy. For thicker chili, simmer uncovered for an additional 10–15 minutes. For a milder version, reduce the chili powder and omit cayenne; cayenne is sometimes included in published variations.