Black Bean Turkey Chili
Warm up with a hearty and wholesome bowl of Black Bean Turkey Chili, a flavorful twist on the classic comfort food. This protein-packed recipe features lean ground turkey, satisfying black beans, and a medley of colorful veggies, all simmered in a robust, spiced tomato base. Infused with smoky chili powder, earthy cumin, and a hint of cayenne for optional heat, this chili strikes the perfect balance between healthy and indulgent. Ready in under an hour, it's ideal for busy weeknights or casual gatherings. Garnish with fresh cilantro, or add a dollop of sour cream and shredded cheese for extra richness. Gluten-free, easy to customize, and brimming with bold flavors, this Black Bean Turkey Chili is guaranteed to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground turkey (lean)
- 1 medium yellow onion, diced
- 1 medium bell pepper, diced (any color)
- 3 cloves garlic, minced
- 2 15-ounce cans canned black beans, drained and rinsed
- 1 28-ounce can canned diced tomatoes (with juices)
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional for heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- sour cream (optional, for serving)
- shredded cheese (optional, for serving)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the ground turkey and cook until browned, breaking it up with a wooden spoon as it cooks, about 5-7 minutes. Once cooked, transfer the turkey to a plate and set it aside.
In the same pot, add the diced onion and bell pepper. Sauté for 5 minutes, or until softened.
Add the minced garlic and cook for another 1 minute, stirring frequently to prevent burning.
Return the cooked turkey to the pot and stir to combine with the vegetables.
Add the black beans, diced tomatoes (with their juices), tomato paste, and chicken broth. Stir until well mixed.
Stir in the chili powder, ground cumin, paprika, oregano, cayenne pepper (if using), salt, and black pepper. Bring the chili to a gentle boil.
Reduce the heat to low and simmer the chili uncovered for about 30 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning if necessary. Add more salt, spices, or broth as needed.
Serve hot, garnished with fresh cilantro. Optionally, top with sour cream and shredded cheese for added richness.
Nutrition Facts
Calories |
1404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 5558 mg | 242% | |
| Total Carbohydrate | 182.2 g | 66% | |
| Dietary Fiber | 62.7 g | 224% | |
| Total Sugars | 25.8 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 731 mg | 56% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 3818 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
