This turkey and bean chili checks all the boxes for a balanced, satisfying meal. It’s packed with lean protein, fiber, and big flavor—the kind of dish that keeps you full without feeling heavy.
I love making a big pot at the start of the week because it reheats beautifully for lunches. It’s cozy and rich, with tender beans, ground turkey, and just the right amount of spice.
The best part about this recipe is that you only need one pot and about 30 minutes.
Tips for Cooking and Prepping
When I make chili, I always start by browning the turkey well. It is that caramelization at the bottom of the pan that builds a deeper, meatier flavor. Don’t rush that step; give it a few extra minutes.
I also like to toast my spices in the pan after the meat’s browned. It wakes them up and makes the chili taste more complex, even though it’s quick to make.
If you want a thicker texture, simmer it uncovered for the last 10 minutes. For a lighter, saucier chili, keep the lid on. And if you like a little kick, add a few spoonfuls of the adobo sauce from canned chipotles.
What Beans to Use
You can use almost any canned beans here. I like mixing kidney beans and black beans—the combination gives the chili both texture and variety. Pinto beans are another great option, especially if you want something creamier.
If you prefer, you can cook dried beans from scratch, but for a weekday chili, canned beans keep it simple. Just rinse and drain them before adding to the pot.
Can You Make It Vegetarian or Vegan?
Absolutely! Just swap the ground turkey for quinoa, lentils, or extra beans. The chili’s flavor comes from the aromatics, spices, and tomato base, so it still tastes rich without meat.
For a vegan version, double up on beans and toss in diced sweet potatoes or corn for heartiness. If you miss the smoky flavor, add a touch of smoked paprika or chipotle powder.
My Favorite Ways to Customize It
I like to think of this chili as a base you can play with. Some days, I add roasted corn and a squeeze of lime for a bright, southwestern flavor. Other times, I stir in a handful of spinach or kale right at the end for a boost of greens.
If you want more richness, a spoonful of Greek yogurt or sour cream on top cools the heat and adds creaminess. And if you’re in the mood for comfort, shredded cheddar and crushed tortilla chips never fail.
One trick I swear by: add a square of dark chocolate near the end of cooking. It sounds odd, but it deepens the flavor and smooths out the spice. I promise your chili won’t magically transform into a dessert!
Storing and Freezing Tips
This chili is a meal-prepper’s dream. It keeps in the fridge for up to five days and tastes even better after sitting overnight—the flavors meld beautifully.
If you’re freezing it, let it cool completely first. Then portion into airtight containers and freeze for up to three months.
To reheat, thaw overnight in the fridge and warm on the stove or in the microwave with a splash of water or broth to loosen it up.
I often pack single servings for quick lunches. It reheats perfectly and keeps me full for hours.
What to Serve It With
You can serve this chili on its own, but it’s great with a slice of cornbread, brown rice, or a baked potato underneath. If you’re keeping it light, pair it with a green salad or roasted vegetables.
For toppings, think texture and contrast: diced avocado, chopped cilantro, jalapeños, or even a drizzle of hot sauce. They make each bowl feel new, even if it’s your third lunch in a row.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes. Brown the turkey first, then transfer everything to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.
Can I make it spicier?
Definitely. Add diced jalapeños, a pinch of cayenne, or extra chili powder. Or stir in a spoonful of chipotle in adobo for a smoky heat.
Can I make this without tomatoes?
You can, but the flavor changes. Replace crushed tomatoes with tomato-free broth and add more spices for balance.
How long does turkey chili last in the fridge?
About five days in an airtight container. Always reheat thoroughly before eating.
Can I use chicken instead of turkey?
Yes, ground chicken works perfectly; it’s just as lean and absorbs the same flavors.
Turkey and Bean Chili Recipe
Image credit: @plaitingsandpairings
Ingredients
For the Chili Base
- 1 tablespoon olive oil
- 1 pound (450 g) ground turkey
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
Beans & Tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup chicken or vegetable broth
Spices & Seasoning
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
Instructions
- Brown the turkey. Heat the olive oil in a large pot over medium heat, add the ground turkey, and cook until well browned and no longer pink, breaking it up with a spoon; this step builds deep savory flavor.
- Sauté aromatics and pepper. Add the diced onion, minced garlic, and chopped bell pepper, and cook for 4–5 minutes until softened and fragrant, stirring so the garlic doesn’t burn.
- Toast the spices. Stir in the chili powder, cumin, and smoked paprika and cook 30–60 seconds to bloom the spices and boost their aroma.
- Add tomatoes, beans, and broth. Mix in the tomato paste, crushed tomatoes, drained beans, and broth, scraping up any browned bits from the bottom of the pot so nothing goes to waste.
- Simmer until thickened. Bring to a gentle simmer, then reduce the heat and cook uncovered for 20–25 minutes, stirring occasionally, until the chili thickens and the flavors meld; taste and adjust salt and pepper.
- Finish and serve. Stir in any optional add-ins like corn or zucchini if using, ladle into bowls, and top with cilantro, cheese, a spoonful of Greek yogurt, avocado, and a squeeze of lime as desired.
Featured image credit: @reciperunner
