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You are here: Home / Course / Soups, Stews, + Chili / Turkey Black Bean Chili

Published August 12, 2020. By Alyssa Brantley 30 Comments

Turkey Black Bean Chili

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  • Egg free
  • Gluten free
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close up of bowl of chili with avocado, cilantro and onion on top

Delicious and flavor-packed Turkey Black Bean Chili that is ready in less than an hour start to finish! Gluten-Free and Freezes Great!

bowl of chili topped with chopped cilantro, onion and avocado

This Turkey Black Bean Chili recipe is loaded with flavor and really easy to make! Very similar to my Butternut Squash Chili but made using ground turkey breast, black beans, some frozen sweet corn, and a mix of chili powders including Mexican and Ancho.

This turkey chili recipe was originally published in 2011 shortly after I started my website and it has always gotten rave reviews. In fact, one of my readers (Hey Kathleen!!) used this recipe in a charity chili cook-off and won 2nd place. How fun!!

Turkey Black Bean Chili Ingredients:

  • Olive Oil
  • Garlic
  • Onion
  • Celery
  • Ground Turkey (or Chicken)
  • Spices
  • Canned Crushed Tomatoes
  • Canned Tomato Sauce
  • Black Beans
  • Broth
  • Frozen Corn
  • OPTIONAL TOPPING IDEAS:
    • Chopped or torn cilantro leaves
    • Chopped green onion
    • Chopped white onion or sweet onion
    • Sliced jalapeños or Pickled Jalapeños
    • Sliced or Cubed avocados
    • Shredded Cheese
    • Lime wedges
    • High-quality corn tortilla chips
    • Plantain chips
    • our fav Cassava chips

bowl of turkey chili with toppings on a grey plate

RECIPE TIPS:

  • TIME-SAVING TIPS:
    • Use a food processor to save time chopping the garlic, onion, and celery.
    • Buy already peeled garlic.
    • Use canned beans.
    • Keep the toppings simple!
  • I used ground turkey breast meat. You can substitute dark turkey (thigh) meat OR ground chicken breast or thigh.
  • This is a MILD chili. If you would like to have more of a kick, double the crushed red pepper flakes OR add in some finely chopped jalapeño along with the onion, garlic, and celery.
  • Freezing: 
    • Allow turkey black bean chili to cool completely. If you want to freeze the entire batch for a future family meal, use a large freezer-safe container (I prefer glass containers). Otherwise, freeze in individual portions or double portions.
  • Reheating:
    • Reheat in a saucepan with a lid over medium-low heat OR in a microwave-safe bowl covered with a damp paper towel.
  • How to adapt for the Instant Pot:
    1. Set your 6-Quart or larger Instant Pot to Saute.
    2. Follow instructions per the stove-top recipe below but use 1/2 cup of broth instead of 1 full cup.
    3. Set to high-pressure for 7 minutes. Allow for natural pressure release (can take up to 25 minutes).
  • How to adapt for the Slow Cooker:
    1. Follow instructions but use a frying pan to saute the garlic, onion, and celery, transfer to slow cooker.
    2. Use the same frying pan to saute ground turkey breast, transfer to slow cooker.
    3. Add all remaining ingredients EXCEPT for 1 cup of broth (omit).
    4. Cover and set to LOW for 4 hours.

     

Did you make this recipe? Please give it a star rating below!

Turkey Black Bean Chili
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
 

Delicious and flavor-packed Turkey Black Bean Chili that is ready in less than an hour start to finish! Gluten-Free and Freezes Great!

Course: Mains, Soups
Cuisine: American, Mexican
Keyword: award winning chili recipe, ground turkey chili recipe, how to make turkey chili, turkey black bean chili recipe
Servings: 8 servings
Calories: 219 kcal
Author: Alyssa Brantley
5 from 12 votes
bowl of chili with toppings and wood spoon on a grey platter
Print
Ingredients
  • 1 Tablespoon extra virgin olive oil or avocado oil
  • 5 medium garlic cloves chopped
  • 1 medium yellow onion chopped
  • 2 medium celery stalks chopped
  • 1 pound ground lean turkey meat
  • 3 Tablespoons Mexican chili powder
  • 1 Tablespoon ground cumin
  • 2 teaspoons oregano
  • 1.5 teaspoons Ancho chili powder
  • 1.5 teaspoons kosher salt
  • 1/4 teaspoon crushed red pepper flakes
  • 2 whole dried bay leaves
  • 1 28-ounce can crushed tomatoes
  • 1 8-ounce can tomato sauce
  • 3 cups cooked black beans if using canned, two 16-ounce cans drained and rinsed
  • 1 cup broth vegetable, chicken or beef
  • 1/2 cup frozen sweet corn
Instructions
PREP:
  1. Measure spices (chili powder, ancho chili powder, cumin, oregano, salt, red pepper flakes and bay leaves) into a small dish.

  2. Rinse and drain beans (if using canned beans). 

    Chop garlic, celery, and onion. 

    If you want to use the food processor to save time, place garlic in first, process until finely chopped, add celery, repeat. Quarter peeled onion and place into the bowl of food processor with already chopped garlic and celery. Pulse until just chopped (you do NOT want the onion watery).

COOK:
  1. Heat olive oil in a soup pot over medium-high heat. Add onion, garlic, and celery mixture. Cook 4 to 5 minutes, stirring occasionally, until soft.

    Add ground turkey, break up with a spoon. Cook, stirring occasionally until turkey is cooked through and no pink is showing.

  2. Add spices, cook for 1 minute, stirring continuously.

    Toss in drained beans, broth, tomato sauce, and crushed tomatoes.

  3. Bring to a boil, cover, keeping lid slightly ajar and lower to a simmer. Cook for 30 minutes, stirring occasionally.

    Add in corn, cook uncovered an additional 15 minutes.

    Top with your favorite garnishes and Enjoy!

NOTES:
  • TIME-SAVING TIPS:
    • Use a food processor to save time chopping the garlic, onion, and celery.
    • Buy already peeled garlic.
    • Use canned beans.
    • Keep the toppings simple!
  • I used ground turkey breast meat. You can substitute dark turkey (thigh) meat OR ground chicken breast or thigh.
  • This is a MILD chili. If you would like to have more of a kick, double the crushed red pepper flakes OR add in some finely chopped jalapeño along with the onion, garlic, and celery.
  • Freezing: 
    • Allow turkey black bean chili to cool completely. If you want to freeze the entire batch for a future family meal, use a large freezer-safe container (I prefer glass containers). Otherwise, freeze in individual portions or double portions.
  • Reheating:
    • Reheat in a saucepan with a lid over medium-low heat OR in a microwave-safe bowl covered with a damp paper towel.
  • How to adapt for the Instant Pot:
    1. Set your 6-Quart or larger Instant Pot to Saute.
    2. Follow instructions per the stove-top recipe below but use 1/2 cup of broth instead of 1 full cup.
    3. Set to high-pressure for 7 minutes. Allow for natural pressure release (can take up to 25 minutes).
  • How to adapt for the Slow Cooker:
    1. Follow instructions but use a frying pan to saute the garlic, onion, and celery, transfer to slow cooker.
    2. Use the same frying pan to saute ground turkey breast, transfer to slow cooker.
    3. Add all remaining ingredients EXCEPT for 1 cup of broth (omit).
    4. Cover and set to LOW for 4 hours.
Nutrition Facts
Turkey Black Bean Chili
Amount Per Serving (1 heaping cup)
Calories 219 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 41mg14%
Sodium 680mg30%
Potassium 503mg14%
Carbohydrates 22g7%
Fiber 7g29%
Sugar 1g1%
Protein 17g34%
Vitamin A 1205IU24%
Vitamin C 2.1mg3%
Calcium 65mg7%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

UPDATE NOTES: This recipe for Turkey Black Bean Chili was originally published in December 2011 and was most recently updated in August 2020.

 

Filed Under: Beans, By Diet, By Occasion, Corn, Course, Dairy Free, Egg Free, Fall, Family Friendly, Football, Freezer Meals, Gluten Free, July 4th, Kid Friendly, Labor Day, Mains, Memorial Day, Nut Free, One Pot Meals, Potluck + Picnic, Poultry, Proteins, Season, Soups, Stews, + Chili, Special Ingredients, Spring, Summer, Winter

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Reader Interactions

Comments

  1. MLiz says

    September 5, 2020 at 1:06 pm

    My bf doesn’t like onions, but you have to have them for flavor. I never would have thought of putting them in the processor to make such a fine dice – he can’t even find the onions, and I love the flavor. Between that method and your blend of spices, this is my new favorite chili recipe. Thank you!!

    Reply
    • Alyssa Brantley says

      September 16, 2020 at 9:41 am

      Awesome!! So happy to hear it 🙂

      Reply
  2. David says

    May 31, 2019 at 1:12 am

    I tried this recently and I loved following along with your step by step pictures. I don’t think mine came out as good as I wanted though, probably because I overcooked it. Nonetheless, loved your presentation and will try to make this again for sure.

    Reply
  3. Susan says

    April 11, 2019 at 9:23 am

    This was delicious, thanks!

    Reply
    • Alyssa Brantley says

      April 11, 2019 at 10:15 am

      So glad to hear it Susan!

      Reply
  4. Pam says

    March 28, 2019 at 9:36 am

    I have my go-to Vegetarian chili-but this is a delicious increased protein alternative! Loved the spicy taste-my husband approved.

    Reply
    • Alyssa Brantley says

      March 28, 2019 at 11:52 am

      Awesome Pam! Thanks for letting me know 🙂

      Reply
  5. Kelly says

    March 26, 2019 at 10:49 am

    I love finding healthier alternatives for our family favorites!

    Reply
    • Alyssa Brantley says

      March 28, 2019 at 11:43 am

      Yes! It’s so great to find something everyone loves that is actually made with real food ingredients!

      Reply
  6. Christina says

    March 25, 2019 at 11:50 am

    This recipe is so full of flavor! It’s a keeper for sure!

    Reply
    • EverydayMaven says

      March 25, 2019 at 8:59 pm

      Awesome Christina!! Thanks for taking the time to comment and let me know!

      Reply
  7. Corinne says

    March 25, 2019 at 8:26 am

    Definitely wins the award for best ground turkey chili in our family. Great flavor!!

    Reply
    • EverydayMaven says

      March 25, 2019 at 8:59 pm

      Love it!!! Thanks for letting me know!

      Reply
  8. Anne Burns says

    March 24, 2019 at 4:49 pm

    This chili is A+++

    Reply
    • EverydayMaven says

      March 25, 2019 at 8:58 pm

      Thank you Anne!! So glad you loved it <3

      Reply
  9. Michelle says

    March 24, 2019 at 4:21 pm

    This is our favorite chili recipe!! We always make a double batch and portion out for easy lunches.

    Reply
    • EverydayMaven says

      March 25, 2019 at 8:58 pm

      Perfection!! I bet you are happy when you have your freezer stocked!

      Reply
  10. Kathleen says

    March 8, 2016 at 9:35 am

    We’ve been making this chili for several years, since we found it on your website. Everyone who has tasted it just loves it, in fact we won a 2nd place trophy in the specialty chili division at a local charity chili cook-off! We, too, always double it to freeze and enjoy later. Thanks!

    Reply
    • EverydayMaven says

      March 10, 2016 at 12:29 pm

      Wow Kathleen!! How cool – thanks so much for sharing my recipe with so many people 🙂

      Reply
  11. Scott says

    November 4, 2013 at 3:17 pm

    We probably make this recipe the most out of all of yours, and that’s really saying something! In fact, I always double it and freeze for later.

    Reply
    • EverydayMaven says

      November 5, 2013 at 11:51 am

      So glad to hear you are getting good use out of this one Scott! I need to re-do these pictures – they don’t do it justice 🙂

      Reply
  12. scott says

    May 26, 2012 at 9:59 pm

    Very tasty chili and a nice bite at the end. We always take chili camping cause it’s easy, and I like the idea of seasoning it myself instead of using a packet of seasoning from the store. Off to Yosemite with my chili. Thanks again!

    Reply
    • EverydayMaven says

      May 27, 2012 at 9:13 am

      Great to hear Scott! Have a fantastic camping trip to Yosemite and a Happy Memorial Day weekend 🙂

      Reply
  13. Faith says

    December 16, 2011 at 7:06 am

    Mmm, definitely a winter favorite in my house! I haven’t made chili yet this year and I think it’s about time I did! Love the use of black beans, for some reason I’ve never used them in chili — but I will!

    Reply
    • EverydayMaven says

      December 16, 2011 at 9:09 pm

      Definitely time for some Chili! I usually love Pinto and Kidney Beans but the Black Beans pair nicely with the Turkey. Yum!

      Reply
      • Deb says

        March 25, 2019 at 12:25 pm

        Would this still be so good if you use beef instead of ground turkey(out of it)?

        Reply
        • EverydayMaven says

          March 25, 2019 at 9:00 pm

          Hey Deb! Yep, it would be fine but I would recommend using lean or extra-lean beef for this one OR straining the beef fat after sauteeing the ground meat.

          Reply

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