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Turkey Chili with Beans

This Turkey Chili with Beans is hearty, flavorful, and easy to make! Packed with lean turkey, beans, and smoky spices, it’s perfect for cozy dinners or meal prep.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 4 servings

Ingredients

  • 1 pound ground turkey lean and tender
  • 1 tablespoon olive oil for sautéing and adding richness
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 bell pepper diced
  • 1 can (15 ounces) kidney beans drained and rinsed
  • 1 can (15 ounces) black beans drained and rinsed
  • 1 can (28 ounces) diced tomatoes
  • 2 tablespoons chili powder brings warmth and spice
  • 1 teaspoon cumin adds a smoky, earthy note
  • 1 teaspoon paprika for mild heat and color
  • salt and pepper to taste
  • 1 cup chicken broth keeps the chili moist and flavorful
  • 1 tablespoon lime juice adds a fresh, zesty finish
  • cilantro chopped, for garnish

Instructions

  • Heat the olive oil in your large pot over medium heat. Add the diced onion and bell pepper, cooking until softened, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  • Add the ground turkey to the pot, breaking it up with your spoon. Cook until no longer pink, about 6–8 minutes.
  • Sprinkle in the chili powder, cumin, paprika, salt, and pepper. Stir well to coat the turkey and vegetables evenly. Toast the spices briefly in the pot to unlock their full aroma.
  • Pour in the drained kidney beans, black beans, diced tomatoes with their juices, and chicken broth. Stir everything together, scraping any browned bits from the bottom of the pot.
  • Bring the chili to a gentle boil, then reduce the heat to low. Cover and let it simmer for 25–30 minutes, stirring occasionally.
  • Once the chili has thickened, stir in the lime juice. Taste and adjust seasoning if needed. Serve hot, garnished with chopped cilantro.

Equipment

  • Large Pot or Dutch Oven
  • Wooden Spoon or Spatula
  • Cutting board and sharp knife
  • Measuring spoons and cups
  • Can opener

Notes

  • Use ground turkey breast for a leaner chili option.
  • Reduce olive oil or use cooking spray to lower fat content.
  • Swap kidney and black beans with other beans like pinto or chickpeas for variety.
  • Store leftover chili in airtight containers for up to 4 days refrigerated or 3 months frozen.
  • Reheat gently adding broth or water if chili is too thick.