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Turkey Black Bean Chili

Helen T. Patterson
A hearty, flavorful chili made with lean ground turkey, black beans, corn, and bold spices.
Nutritious and protein-rich, this recipe is comforting, satisfying, and easy to make in under an hour with shortcuts—or simmered slowly for extra depth of flavor.
Perfect for cozy dinners, meal prep, or sharing with family and friends.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Dish, Soup
Cuisine American
Servings 10

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.