This turkey chili with beans is a satisfying one pot dinner made with lean ground turkey, kidney beans, black beans, and a smoky spice blend. It is ready in about 1 hour 5 minutes and makes six generous bowls, with leftovers that taste even better the next day.
The base is simple: onion, garlic, tomatoes, and a short list of pantry spices. Browning the turkey with the spices first builds flavor, and a gentle 30 minute simmer pulls everything together without extra work.
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Why This Turkey Chili with Beans Recipe Works
Lean ground turkey keeps the pot lighter than a beef version, while two kinds of beans add fiber and protein so each bowl stays filling.
A spoonful of brown sugar and a splash of Worcestershire sauce balance the acid in the tomatoes and round out the spices.
Everything cooks in one pot, so cleanup is easy and the flavors stay concentrated.
Ingredients for Turkey Chili with Beans
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 lb ground turkey, 93% lean
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 can (14.5 oz) no salt added diced tomatoes, with juice
- 1 can (8 oz) no salt added tomato sauce
- 1/2 cup low sodium chicken broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1/4 cup chopped fresh cilantro
- 1/4 cup sour cream, for topping
- 1/4 cup shredded cheddar cheese, for topping
Ground turkey: Choose 93% lean for the ideal balance of flavor and moisture. Cook it until no pink remains and it reaches 165 degrees F.
Beans: Drain and rinse both cans to remove extra sodium and the thick canning liquid.
Tomatoes and sauce: Choose no salt added versions so you control the seasoning and the chili does not turn salty as it reduces.
Spices: Chili powder, cumin, paprika, oregano, and cayenne build a warm base. Cut the cayenne for a milder pot.
How to Make Turkey Chili with Beans
1. Soften the onion. Heat the olive oil in a large pot or Dutch oven over medium heat. Cook the onion for about 5 minutes, until soft and translucent.
2. Add the garlic. Stir in the garlic and cook for 1 minute, until fragrant.
3. Brown the turkey. Add the turkey and cook for 6 to 8 minutes, breaking it into small pieces, until no pink remains.
4. Toast the spices. Sprinkle in the chili powder, cumin, paprika, oregano, cayenne, salt, and pepper and stir for 1 minute.
5. Add the liquids. Pour in the diced tomatoes with their juice, tomato sauce, and broth, then add both kinds of beans, the brown sugar, and the Worcestershire sauce.
6. Simmer. Bring to a simmer, reduce the heat to low, and cook uncovered for 30 minutes, stirring now and then, until slightly thickened.
7. Finish. Taste and adjust the seasoning, stir in the cilantro, and serve topped with sour cream and cheddar.
How to Serve Turkey Chili with Beans
Ladle the chili into bowls and top with sour cream, cheddar, and extra cilantro. Serve with warm roasted chile cornbread, crispy cornbread hoecakes, honey butter dinner rolls, or crunchy garlic bread for dipping.
How to Store and Reheat Turkey Chili with Beans
Cool the chili within 2 hours and refrigerate in airtight containers for 3 to 4 days. Freeze for up to 3 months, leaving a little room at the top of the container for expansion. Reheat on the stove over medium low heat, adding a splash of broth if it has thickened, until it reaches 165 degrees F.
Tips and Variations for Turkey Chili with Beans
Brown well. Let the turkey sit for a minute or two between stirs so it develops color and flavor.
Use dark meat for richness. Ground turkey thigh adds more flavor if you find the breast meat too lean.
Thicken naturally. Mash a half cup of the beans against the side of the pot, or simmer 10 minutes longer.
Adjust the heat. Add a diced jalapeno or an extra 1/4 teaspoon cayenne for a spicier bowl.
Add vegetables. Stir in a diced bell pepper with the onion or a cup of frozen corn in the last 10 minutes.
Use a slow cooker. Brown the turkey and onion on the stove, then cook everything on low for 6 to 8 hours.
Taste at the end. Seasoning changes as the pot reduces, so adjust the salt and heat after simmering.
Cook poultry safely. Ground poultry should reach 165 degrees F, as listed in the FDA safe minimum temperature chart.
Frequently Asked Questions About Turkey Chili with Beans
How long should turkey chili with beans simmer?
Simmer for 30 minutes uncovered. Longer simmering, up to 1 hour, makes the flavor deeper.
Can I make turkey chili with beans in a slow cooker?
Yes. Brown the turkey and onion first, then add everything to the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Can I freeze turkey chili with beans?
Yes. Cool it completely, then freeze for up to 3 months in airtight containers.
Why is my chili watery?
Simmer uncovered a little longer, or mash some beans to thicken it.
What toppings work well?
Sour cream, shredded cheddar, cilantro, sliced green onions, avocado, and crushed tortilla chips all work well.
Turkey Chili with Beans
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Can opener
- Colander
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 1 lb ground turkey 93% lean
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper adjust to taste
- ½ tsp salt
- ½ tsp black pepper
- 1 can diced tomatoes 14.5 oz, no salt added, with juice
- 1 can tomato sauce 8 oz, no salt added
- ½ cup low sodium chicken broth
- 1 can kidney beans 15 oz, drained and rinsed
- 1 can black beans 15 oz, drained and rinsed
- 1 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- ¼ cup fresh cilantro chopped
- ¼ cup sour cream for topping
- ¼ cup shredded cheddar cheese for topping
Instructions
Cooking
- Saute. Cook the onion in the hot oil for 5 minutes, then the garlic for 1 minute.
- Brown. Cook the turkey for 6 to 8 minutes until no pink remains.
- Season. Stir in the chili powder, cumin, paprika, oregano, cayenne, salt, and pepper for 1 minute.
- Add. Add the tomatoes, tomato sauce, broth, beans, brown sugar, and Worcestershire sauce.
- Simmer. Simmer on low, uncovered, for 30 minutes, stirring often enough to prevent sticking.
- Finish. Stir in the cilantro, adjust the salt, and top bowls with sour cream and cheddar.
