Turkey Black Bean Chili
Hearty, healthy, and packed with bold flavors, this Turkey Black Bean Chili is a comforting one-pot meal perfect for busy weeknights or cozy gatherings. Featuring lean ground turkey, protein-rich black beans, and a medley of vibrant spices like smoked paprika, cumin, and chili powder, this chili offers a deliciously smoky and slightly spicy kick. Fresh veggies like bell peppers and onions add texture and nutrition, while canned tomatoes and a touch of tomato paste create a rich, savory base. Ready in just 45 minutes, this simple yet satisfying chili can be customized with optional mix-ins like corn or topped with creamy avocado, shredded cheddar, sour cream, and fresh cilantro for an irresistible finish. Ideal for meal prep or feeding a crowd, this dish is a go-to recipe for anyone craving a lighter twist on classic chili.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Ground turkey (lean, 93% to 99%)
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 medium Bell pepper, diced (any color)
- 1 tablespoon Chili powder
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Tomato paste
- 15 ounces Diced tomatoes, canned (with juices)
- 15 ounces Black beans, canned, drained and rinsed
- 1 cup Low-sodium chicken broth
- 1 cup Corn, canned or frozen (optional)
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 0.5 cup Shredded cheddar cheese (optional, for topping)
- 0.25 cup Sour cream (optional, for topping)
- 1 medium Avocado, diced (optional, for topping)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the ground turkey to the pot and cook, stirring occasionally, until browned and fully cooked, about 5-7 minutes. Break it up into small pieces as it cooks.
Remove the cooked turkey using a slotted spoon and set it aside. Leave any drippings in the pot.
Add the diced onion and bell pepper to the pot. Sauté for 4-5 minutes, or until softened.
Stir in the minced garlic and cook for 1-2 minutes, or until fragrant.
Add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper to the vegetables. Stir to coat evenly.
Stir in the tomato paste and cook for 1 minute to deepen its flavor.
Return the cooked turkey to the pot and mix well.
Add the canned diced tomatoes (with their juices), black beans, and chicken broth. Stir until everything is combined.
If using corn, stir it in at this point.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally.
Taste and adjust seasonings if necessary.
Serve warm, topped with cilantro, shredded cheddar cheese, sour cream, and diced avocado, if desired.
Nutrition Facts
Calories |
399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 25% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 795 mg | 35% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 6.6 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 836 mg | 18% | |
*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.
