Turkey Bean Chili Recipe

turkey bean chili with cilantro and jalapeño in bowl

Warm, hearty, and packed with bold flavor, this turkey bean chili is a protein-rich meal you’ll want on repeat. Great for busy weeknights, leftovers, or freezing!

Course Dinner

Cuisine American

Prep Time 20

Cook Time 50

Total Time 1 10

Servings Servings

Calories 598kcal

Author Savory Thoughts

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.

To reheat:

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..

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**** Calories are estimated per serving.

Nutrition