Looking for a cozy, healthy chili that’s perfect for weeknights? This Turkey Black Bean Chili is packed with flavor, protein, and veggies, making it a comforting yet nutritious meal everyone will love.
Chili season is officially here, and there’s no better way to warm up than with a hearty bowl of Turkey Black Bean Chili. This recipe combines lean ground turkey with protein-packed black beans, tender vegetables, and just the right amount of spices to bring the flavors together beautifully. It’s perfect for those days when you want something filling but still on the lighter side.
Not only is this chili delicious and easy to make, but it’s also a nutritious choice for any meal. With minimal prep and a short cook time, it’s a fantastic go-to recipe that’s ideal for busy weeknights or lazy weekends. Plus, the leftovers taste even better the next day, making it a great option for meal prep. Get ready to enjoy a bowl of chili that’s flavorful, wholesome, and satisfying!
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Why this Recipe Works
Balanced Flavor and Heat – The spices bring out a rich, savory taste with a gentle heat that isn’t overwhelming, making it family-friendly yet deliciously satisfying for spice lovers.
Healthy Protein and Fiber: Using lean turkey and black beans creates a high-protein, fiber-rich chili that leaves you feeling full without weighing you down.
Easy, One-Pot Wonder – With just one pot needed, cleanup is a breeze, and you can spend more time enjoying your meal and less time washing dishes.
FAQs
Absolutely! Simply brown the turkey with onions and garlic first, then transfer everything to your slow cooker. Cook on low for 4–6 hours or on high for 2–3 hours.
Yes! While black beans give this chili a hearty, earthy flavor, you can substitute with kidney beans, pinto beans, or a blend of beans for extra fiber.
For extra heat, add a pinch of cayenne pepper, an extra chopped jalapeño, or a few dashes of hot sauce. Adjust to your taste!
Some popular toppings include shredded cheese, diced avocado, sour cream, chopped green onions, and a sprinkle of fresh cilantro.
Chili freezes amazing and is a great way to avoid food waste and also have an easy meal on another night. The safest way to freeze chili is to let it cool to room temperature. Then, place in individual servings for an easy week day lunch. I like to use a freezer Ziploc bag, label it with a sharpie marker and place it in the refrigerator. The next day, I lay it down flat inside my freezer and freeze for up to 3 months.
Recipe Tips & Tricks
Here are a few of my favorite tips and tricks when making turkey chili.
- Protein – You can use lean ground beef or even ground chicken for this recipe. Of course, depending on the protein will change the calories calculated per serving.
- Slow Cooker – If you prefer to use a slow cooker you can brown and cook the ground turkey first then add all the contents into a slow cooker and cook on high for 4 hours.
- Choose Quality Ingredients: – Use fresh, quality turkey and canned black beans for the best flavor. Opt for low-sodium or no-salt-added beans and broth to control the saltiness.
- Simmer for Depth of Flavor – While this recipe is quick, simmering it a bit longer helps meld the spices and gives the chili an even deeper flavor.
- Add Veggies for Extra Nutrition – Feel free to add diced celery, zucchini, or carrots to boost the nutritional value and add texture.
- Adjust Seasoning as Needed – If you prefer a stronger chili flavor, don’t hesitate to adjust the chili powder and cumin to your liking.
- Finish with a Squeeze of Lime – A squeeze of fresh lime juice before serving brightens the flavors and adds a hint of acidity that balances the richness of the chili.
Good Side Dishes with Chili
Here are a few side dish ideas that you can serve with chili.
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Turkey Black Bean Chili
Equipment
- 1 Sauce Pan
- 1 Stove Top
- Measuring Spoons
- Knife
- Cutting Board
Ingredients
- 1 teaspoon grapeseed oil
- 1 pound ground lean turkey
- 1 tablespoon dried garlic flakes
- ¼ teaspoon salt
- dash of black pepper
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon oregano
- 1 medium white onion diced
- ½ red bell pepper diced
- ½ orange bell pepper diced
- 10 ounces Rotel Fire Roasted Tomatoes
- 16 ounces tomato sauce
- 1 15 ounces can of black beans drained and rinsed
- 1-½ cups frozen corn
- Avocado sour cream, and shredded cheese for topping
Instructions
- In a large sauce pan add the grape seed oil to the pan and the ground turkey. Cook on high heat for 5 minutes. Use a wooden spoon to break up the meat into bite-size pieces and stir periodically. While the turkey cooks, prep the onions and bell peppers.
- Next, reduce the heat to medium and add in the dried garlic flakes, salt, black pepper, chili powder, cumin, paprika, and oregano. Mix well, then add in the diced onion, red and orange bell pepper. Stir in the fire roasted tomatoes, tomato sauce, drained black beans, and frozen corn.
- Mix well and simmer on the stove top for 20 minutes.
- Divide evenly among bowls and add toppings of choice.
Notes
- Protein – You can use lean ground beef or even ground chicken for this recipe. Of course, depending on the protein will change the calories calculated per serving.
- Slow Cooker – If you prefer to use a slow cooker you can brown and cook the ground turkey first then add all the contents into a slow cooker and cook on high for 4 hours.
- Choose Quality Ingredients: – Use fresh, quality turkey and canned black beans for the best flavor. Opt for low-sodium or no-salt-added beans and broth to control the saltiness.
- Simmer for Depth of Flavor – While this recipe is quick, simmering it a bit longer helps meld the spices and gives the chili an even deeper flavor.
- Add Veggies for Extra Nutrition – Feel free to add diced celery, zucchini, or carrots to boost the nutritional value and add texture.
- Adjust Seasoning as Needed – If you prefer a stronger chili flavor, don’t hesitate to adjust the chili powder and cumin to your liking.
- Finish with a Squeeze of Lime – A squeeze of fresh lime juice before serving brightens the flavors and adds a hint of acidity that balances the richness of the chili.
Did you make this recipe? Let me know!