This Turkey Black Bean Chili is a hearty, protein-packed dish that strikes the perfect balance between comfort food and nutrition.
Lean ground turkey provides a lighter alternative to beef, while black beans and corn add fiber, plant-based protein, and natural sweetness.
With healthy fats, minimal saturated fat, and plenty of vegetables, this chili is both satisfying and nourishing.
It’s simple enough for busy weeknights yet ideal for meal prep, making it a versatile option for everyday cooking.
Turkey Black Bean Chili
Equipment
- 1 large Dutch oven or heavy-bottomed pot
- 1 Wooden spoon or spatula
- (1) Chef’s knife
- 1 cutting board
- 1 blender (if using dried chiles)
- 2 medium bowls (for soaking beans/corn and rehydrating chiles)
- Measuring spoons and cups
Ingredients
- 2 –3 tablespoons bacon fat lard, or vegetable oil
- 2 –3 pounds ground turkey
- 1 large white or yellow onion chopped
- 1 green bell pepper chopped
- 4 –6 cloves garlic minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 28–32 oz can crushed tomatoes
- 1 quart turkey or chicken stock
- 4 –6 dried guajillo or New Mexican chiles stemmed and seeded
- or 3 tablespoons paprika
- Salt to taste
- 1 –2 cups cooked corn kernels or 1 cup dry corn if using from scratch
- 2 –3 cups cooked black beans or 2 × 15-oz cans, rinsed
For Garnish:
- 1 cup shredded cheese
- ½ cup chopped fresh cilantro optional
Instructions
- Soak beans and corn (if using dried): If you plan to use dried beans or dried corn, start by soaking them in plenty of water overnight. The next day, you can either simmer them directly with the chili—adding extra cooking time—or cook them separately until tender before stirring them into the chili. Keep in mind that the natural acidity of tomatoes will slow down the softening of beans, so precooking them can help speed things up.
- Rehydrate dried chiles (if using): About 30 minutes before you start cooking, place the dried guajillo or New Mexican chiles in a bowl and cover them with boiling water. Let them soften while you prepare the other ingredients. Once pliable, you can blend them into a smooth paste to add a rich, smoky depth of flavor to the chili.
- Brown the turkey meat: Heat the bacon fat, lard, or vegetable oil in a large Dutch oven over high heat until shimmering. Add the ground turkey in an even layer and let it sear without stirring for a couple of minutes. Stir, then let it brown again. Repeat this process until the turkey is cooked through and has developed golden brown spots that deepen the overall flavor of the dish.
- Sauté the vegetables and spices: Add the chopped onion and green bell pepper to the pot with the turkey and cook for about 5 minutes, stirring occasionally, until the vegetables are softened and lightly caramelized. Stir in the minced garlic, chili powder, and ground cumin, cooking for another 2 minutes to release their aroma and toast the spices.
- Build the base of the chili: Pour in the crushed tomatoes and stock, stirring well to combine. If using dried chiles, blend them into a smooth puree and add to the pot; if using paprika instead, stir it in at this stage. Season with salt to taste and bring the mixture to a gentle simmer.
- Add beans and corn (dried or canned): If using dried beans and corn, add them to the pot along with an extra quart of water to help them cook evenly. Simmer gently for several hours until both are tender, adding more water as needed to maintain a thick but soupy consistency. If using canned beans and frozen or fresh corn, let the chili simmer for about 30 minutes first, then stir in the beans and corn. Cook for an additional 15 minutes to allow everything to meld together.
- Finish and serve: Once the chili has reached your preferred consistency and all the ingredients are tender, give it a final taste and adjust the seasoning if needed. Serve hot, topped with shredded cheese, fresh cilantro, or your favorite chili garnishes. Pair it with cornbread, rice, or crusty bread for a hearty and complete meal.
Notes
- Using dried beans and corn will give the chili a more rustic, earthy flavor, but canned beans and frozen corn make it much faster to prepare.
- Searing the turkey instead of just cooking it through adds a deeper, meatier flavor.
- If using dried chiles, blending them into a smooth paste before adding ensures a velvety texture and avoids bitter chunks.
- Chili thickens naturally as it simmers; add water or stock if it reduces too much.
- Garnishes like cheese, cilantro, or avocado can be tailored to your taste.
Chef’s Secrets for Maximum Flavor
The secret to a memorable turkey chili lies in layers of flavor.
Always sear the turkey until it has golden edges before adding vegetables—this caramelization brings a rich, savory depth.
If you’re using dried chiles, blending them into a smooth paste creates a more authentic flavor than powdered paprika, lending smokiness and complexity.
Don’t rush the simmering process; allowing the chili to cook gently gives the beans, corn, and spices time to infuse into the sauce.
Finally, taste and adjust seasoning at the very end, since salt levels can change as the chili reduces.
Serving Suggestions for Every Occasion
This turkey black bean chili pairs beautifully with warm cornbread, fluffy rice, or thick slices of crusty bread to soak up the sauce.
For lighter sides, consider a crisp green salad or roasted vegetables.
Garnishes make a big difference—melted cheese adds richness, fresh cilantro brightens the dish, and avocado slices lend creaminess.
For gatherings, set up a chili bar with toppings like sour cream, jalapeños, lime wedges, and tortilla chips so everyone can customize their own bowl.
Storage Tips for Freshness and Flavor
Chili is one of those dishes that tastes even better the next day, making it perfect for meal prep.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
For longer storage, portion the chili into freezer-safe containers and freeze for up to 3 months.
When reheating, add a splash of broth or water to bring back its original consistency.
If reheating from frozen, thaw overnight in the fridge before warming on the stove over low heat.
Frequently Asked Questions
1. Can I make this chili vegetarian?
Yes! You can skip the turkey and double the black beans or add other hearty beans like kidney beans.
For added texture, toss in diced mushrooms or lentils.
2. Can I cook this in a slow cooker?
Absolutely. Brown the turkey first on the stovetop, then transfer it to a slow cooker with the remaining ingredients.
Cook on low for 6–8 hours or high for 3–4 hours.
3. How can I make the chili spicier?
If you prefer extra heat, add diced jalapeños or serrano peppers when sautéing the vegetables.
A pinch of cayenne pepper or a splash of hot sauce also works well.
4. What’s the best way to thicken chili?
If your chili feels too thin, let it simmer uncovered until it reduces.
You can also mash a few of the beans with a fork and stir them back in for natural thickening.
5. Can I make this recipe ahead of time?
Yes, chili is an excellent make-ahead dish. In fact, the flavors deepen as it rests.
Simply store in the fridge after cooling and reheat when ready to serve.
