Cozy up with this flavor-packed Turkey Bean Chili. If you’re looking for a comforting, protein-packed meal that comes together easily and tastes even better the next day, this turkey bean chili is it.
It’s a lighter take on traditional chili, but it still brings all the bold, satisfying flavors you expect.
This version uses ground turkey meat, black beans, bold spices, and a few key ingredients that take it from basic to crave-worthy.
It’s great for meal prep, family dinners, or cozy nights when you want something filling and flavorful without spending hours in the kitchen.
The foundation of this chili starts with chopped onion, red bell pepper, and green bell pepper, sautéed until soft. This mix adds a subtle sweetness and depth that balances out the savory spices.
Then comes the ground turkey, which is a great option for those looking to cut back on red meat but still want a hearty meal. It absorbs flavor well and pairs perfectly with the spices used in this dish.
Can I use other types of beans in this recipe?
Absolutely. While I use a mix of great northern beans and black beans for texture and flavor, you can substitute pinto, kidney, or cannellini beans, depending on what you have on hand.
This version has bold flavor but isn’t overly spicy. If you like more heat, add a pinch of cayenne pepper or a chopped jalapeño when cooking the veggies.
Yes! Brown your turkey and sauté the veggies first, then transfer everything to a slow cooker. Cook on low for 6–7 hours or on high for 3–4 hours.
The spice blend is key:
Chili powder and ground cumin for warmth and smokiness.
Worcestershire sauce for depth.
And a small but powerful amount of ground cloves—just ½ teaspoon gives it a unique kick that makes the chili richer and more complex.
We’d love to know if you made this Turkey Bean Chili Recipe. Tag me on Instagram or Facebook, and please give it a star rating below!
Turkey Bean Chili Recipe
Equipment
- Dutch Oven or Large Saucepan
Ingredients
- 4 Tbsp. Cooking oil; canola, grapeseed, or olive oil
- 1 Medium Size Onion; Chopped
- 6 Garlic Cloves; minced
- 1 lb. Ground Turkey Meat
- 4 Tbsp. Chili Powder
- 1 ½ Tbsp. Ground Cumin
- 2 ½ tsp. Dried Oregano
- Salt and Pepper To Taste
- ½ tsp. Cayenne Pepper or to taste; Optional
- 4 Roma Tomatoes
- 2 Cans blacked Beans (15 oz., rinsed and drained)
- 1 ½ Cup Vegetable Broth
- 2 Green Onions
- 1 Bell Pepper; Chopped, any color is fine
- 1 Tbsp. Light Brown Sugar
- 5 Cilantro Springs; and a few more for garnish
Instructions
- Heat the oil. In a large pot or Dutch oven, heat the cooking oil over medium heat.Cook the ground turkey. Add the ground turkey to the pot. Season with salt and pepper. Cook, breaking up the meat with a spoon, until it’s browned and fully cooked through—about 6–8 minutes. Do not drain the liquid.Cook the aromatics. Add the chopped onion and cook for about 3–4 minutes until softened. Stir in the minced garlic and cook for another 1–2 minutes, until fragrant.Add spices. Stir in the chili powder, ground cumin, dried oregano, and cayenne pepper (if using). Cook for 1–2 minutes to toast the spices and deepen the flavor.Add fresh tomatoes. Dice the Roma tomatoes and add them to the pot. Cook for 4–5 minutes, stirring occasionally, until the tomatoes begin to break down and blend into the mixture.Stir in beans and broth. Add the rinsed and drained black beans, vegetable broth, chopped bell pepper, chopped green onions, and light brown sugar. Stir everything together until well combined.
- Simmer. Reduce the heat to low and let the chili simmer uncovered for 25–30 minutes, stirring occasionally. The liquid should reduce slightly, and the flavors will continue to develop.Finish with cilantro. Chop the cilantro sprigs and stir them into the chili just before serving. Reserve a few whole leaves for garnish.Serve. Spoon into bowls and garnish with fresh cilantro. Optional toppings: avocado, shredded cheese, sour cream, or tortilla chips.
Notes
Pro Tips for a Next-Level Chili
- Let it simmer. Giving your chili 30–40 minutes on low heat helps the flavors meld together and gives it that “slow-cooked” taste.
- Make it ahead. This chili tastes even better the next day after the spices have had more time to develop.
- Add a combination of beans to make it more exciting.
- Use low-sodium chicken stock if you’re watching your salt intake—you can always adjust seasoning later.
How to Serve It: Toppings and Pairing Ideas
Turkey bean chili is super versatile and easy to pair with your favorite sides. Try these serving options:- Over white rice, brown rice, or even quinoa
- With a side of warm cornbread or tortilla chips
- Topped with sour cream, Greek yogurt, shredded cheese, avocado, or chopped cilantro.
- For a low-carb version, serve it with cauliflower rice or air fryer roasted veggies.
Storing and Reheating Like a Pro
This recipe makes enough for leftovers, and that’s a good thing because it tastes even better the next day. To store:- Let the chili cool before transferring to airtight containers
- Keep in the fridge for up to 4–5 days.
- Freeze for up to 3 months.
- Microwave: Add a splash of chicken stock or water before heating to prevent it from drying out.
- Stovetop: Warm slowly on low heat, stirring occasionally, and add broth as needed to loosen the texture.
- From frozen: Let it thaw overnight in the fridge or reheat gently on the stove..
Nutrition
Other Soups and Chili to enjoy
Instant Pot Cabbage Soup Recipe
Lathiya says
This sounds a great recipe perfect for this season. It’s a good choice to use beans and turkey combo.
April says
This looks delicious! I love a good chili recipe! Yours sound perfect.I haven’t tried chili with ground turkey. I’ll make it and see if my chili loving husband realizes it’s not ground beef lol.
Renu says
A good way to incorporate beans and meat in one. We get something similar here and was wondering how it is made. Now I have a perfect recipe. Thank you for sharing.
Gunjan says
Love this chilli season. Definitely making this.
Erika says
I love chili, and now that the weather is finally starting to cool down a bit I can’t wait to start making more hot dishes again. This looks great!
Stine Mari says
Yum! What a beautiful collection of flavors. I didn’t know about this corn oil, but I will have to check it out, it sounds amazing.
Emily says
I like to make chili on Halloween and this is the one I might make this year- so good!
Mikayla says
So fascinating to learn about corn oil! I really love chili this time of year and your recipe is lighter and healthier but still so comforting and satisfying. Love the spices, and the herb topping!
Jacqui Debono says
I am trying to use turkey instead of ground beef in meals, so will be adding the recipe to my weekly plan!
Kelly Anthony says
Nothing says fall like a bowl of chili. I’m counting down the days until we have some cooler weather so I can enjoy a bowl of this turkey bean chili.