Turkey and Black Bean Chili
Warm up your dinner table with this hearty and flavorful Turkey and Black Bean Chili, a wholesome twist on the classic comfort food. Packed with lean ground turkey, protein-rich black beans, and vibrant spices like chili powder, cumin, and paprika, this one-pot meal is as nutritious as it is satisfying. Simmered with diced tomatoes, a hint of cayenne for optional heat, and a rich tomato base, this chili delivers bold, smoky flavors in just 30 minutes of cooking time. Top it off with fresh cilantro, creamy Greek yogurt, or melty shredded cheese to elevate each spoonful. Perfect for cozy weeknights or game-day gatherings, this easy turkey chili recipe is a go-to for quick meal prep and a healthy take on a beloved classic.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 pound ground turkey
- 1 15-ounce can diced tomatoes (with juice)
- 2 tablespoons tomato paste
- 1 15-ounce can black beans, drained and rinsed
- 1 cup chicken broth
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 0.25 cup sour cream or plain Greek yogurt (optional, for garnish)
- 0.25 cup shredded cheese (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 1-2 minutes, being careful not to let it burn.
Add the ground turkey to the pot and cook, stirring frequently, until it is fully browned and crumbled, about 5-7 minutes.
Stir in the chili powder, ground cumin, paprika, dried oregano, cayenne pepper (if using), salt, and pepper. Cook for 1 minute to release the flavors of the spices.
Add the diced tomatoes (with juice), tomato paste, black beans, and chicken broth to the pot. Stir well to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the chili cook for 20 minutes, stirring occasionally.
Taste and adjust the seasoning, adding more salt or spices if needed.
Serve the chili warm, garnished with chopped cilantro, a dollop of sour cream or Greek yogurt, and shredded cheese, if desired.
Nutrition Facts
Calories |
1754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.6 g | 107% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 3646 mg | 159% | |
| Total Carbohydrate | 121.6 g | 44% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 25.9 g | ||
| Protein | 131.5 g | 263% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 598 mg | 46% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2845 mg | 61% | |
*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.
