Dinner

Turkey and Black Bean Chili Recipe

ByMaya bella December 5, 2025December 5, 2025

Introduction

Turkey and black bean chili is a hearty, spicy dish that warms you up fast. Packed with protein and bursting with bold flavors, it’s perfect for a comforting meal any day of the week.

A white bowl filled with three layers: the bottom layer is a rich, dark chili with visible corn kernels and beans, the middle layer is a small pile of shredded yellow and white cheese in the center, and the top layer consists of large, chunky pieces of bright green avocado scattered over the cheese and chili, with a dollop of white sour cream resting on top. The bowl sits on a white marbled surface with a red and white striped cloth partially underneath, and fresh red tomatoes and two halved avocados are arranged around the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground turkey
1 can black beans, drained and rinsed
1 can diced tomatoes
1 onion, diced
1 bell pepper, diced
2 cloves garlic, minced
2 tbsp chili powder
1 tsp cumin
1 cup chicken broth
Salt and pepper to taste
1 tbsp olive oil

Instructions

Step 1: Heat the olive oil in a large pot over medium heat.
Step 2: Add the diced onion and bell pepper. Cook for about 5 minutes until softened and fragrant.
Step 3: Add the ground turkey and minced garlic. Break up the turkey with a spoon and cook until no longer pink, about 5 to 7 minutes.
Step 4: Stir in the chili powder and cumin. Cook for another minute to release the spices’ aroma.
Step 5: Pour in the diced tomatoes with their juice, black beans, and chicken broth. Stir well.
Step 6: Bring to a boil, then reduce heat and simmer for about 20 minutes to blend flavors.
Step 7: Taste and season with salt and pepper as desired before serving.

Tips & Variations

For extra heat, add a diced jalapeño or a pinch of cayenne pepper when cooking the onion and bell pepper.
Swap ground turkey for ground chicken or beef if preferred.
Add corn or diced zucchini to boost the vegetable content.
Serve with toppings like shredded cheese, sour cream, or fresh cilantro for added flavor.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This chili also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with a rich chili base made of dark beans, corn, and ground meat sitting at the bottom. On top of the chili is a layer of shredded cheese that is slightly melted, followed by a layer of bright green, chunky avocado pieces scattered generously. A small dollop of white sour cream sits in the center of the avocado. The bowl is placed on a white marbled surface with a red and white striped cloth beneath it. Fresh tomatoes and a whole halved avocado are arranged beside the bowl. A silver spoon is on the cloth next to the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, brown the turkey and sauté the vegetables first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.