What is better than a big pot of chili on a cold, blustery day? It’s so warm and comforting! This turkey chili has all of those rich, satisfying flavors in a lean, heart healthy bowl you can really dig into! This budget-friendly recipe makes a big pot of chili that you can enjoy for days or freeze if needed!
Here’s what you need:
For the spice blend, you will need:
This spice blend is smoky with a little kick. It isn’t overly spicy so add another half teaspoon of cayenne if you like it hot.
Equipment:
Brown the turkey.
Add 1 teaspoon of salt and use a wooden spoon to break up the meat as it browns over medium-high heat. Because I am using lean turkey, I usually don’t have to drain off any fat. If you are using turkey with a higher fat content, remove the turkey from the pot once once browned, drain the excess fat, then return the meat back to the pot.
Sauté the vegetables.
Add the bell pepper, onion, jalapeño and garlic to the pan and sauté for about 7 minutes, then add the spices, crushed tomatoes and diced tomatoes.
Add the broth and the black beans.
Plus 1 teaspoon of salt. Bring the chili to a boil, then turn it to a simmer. Continue to simmer for 30 to 40 minutes until reduced and all the flavors are married. Taste for seasonings and add more salt if needed.
Add ALL the toppings!
What goes on the chili is just as important as what goes in it! I like to make myself a little toppings bar to personalize my very own perfect bowl of chili with ingredients such as…
- cilantro
- pickled jalapeño
- avocado
- sour cream
- shredded cheese
- tortilla chips
- lime wedges
Other recipes to try:
- Harissa Beef Chili with Sweet Potatoes and Chickpeas
- Green Chicken Chili
- Shredded Chicken Tacos
- Black Bean and Vegetable Soup
Easy Turkey and Black Bean Chili
Ingredients
- 2 tbsp olive oil
- 2 pounds lean ground turkey
- 1 yellow onion diced
- 1 green bell pepper diced
- 1 jalapeño diced
- 4 cloves garlic minced
- 2 tsp kosher salt
- 1 15 ounce can diced tomatoes
- 1 15 ounce can crushed tomatoes
- 2 15 ounce cans black beans
- 2 tbsp chili powder
- 1 1/2 tbsp cumin
- 1 tbsp dried oregano
- 1/2 tsp cayenne pepper
- 6 cups chicken broth
Instructions
- Brown the turkey in a large pot or dutch oven with 1 tsp salt and 2 tbsp olive oil over medium-high heat. Drain fat if needed.Add the onion, bell pepper, jalapeño and garlic. Sauté for about 7 minutes until the veggies are slightly tender. Add the spices, tomatoes, beans and broth and 1 teaspoon of salt. Bring to a boil, then reduce to a simmer. Continue to simmer for 30-40 minutes.Serve with chips, avocado, cilantro, shredded cheese and/or sour cream