Of all the recipes that have become staples in our home, this Simple Turkey and Bean Chili holds a special place. I remember the first time I made it, I was staring at a package of ground turkey and feeling uninspired. We’d been trying to incorporate more lean protein into our meals, a shift from the heartier beef dishes I grew up with. I was skeptical, worried that a turkey chili would be bland or dry—a pale imitation of the classic. My husband, a die-hard comfort food traditionalist, raised an eyebrow when I announced my plan. The kids, as always, were just hoping it wouldn’t be “too spicy.” I decided to forge ahead, armed with a can-do attitude and a well-stocked spice rack. As the chili simmered on the stove, something magical happened. The kitchen filled with a rich, aromatic scent that was undeniably, wonderfully chili. It wasn’t just the cumin and chili powder; it was deeper, more complex. By the time I called everyone to the table, anticipation had replaced skepticism. We topped our bowls with shredded cheese, a dollop of sour cream, and some crunchy tortilla strips. The first bite was a revelation. It was robust, flavorful, and incredibly satisfying. The turkey was tender, and the beans gave it a wonderful, creamy texture. It was everything you want in a bowl of chili—warming, hearty, and packed with flavor—but it felt surprisingly light. My husband went back for seconds, and the kids cleaned their bowls without a single complaint about the spice level. It has since become our go-to recipe for busy weeknights, chilly autumn evenings, and game-day gatherings. It’s the meal that proves healthy can be delicious and that simple ingredients can create something truly special.

Simple Turkey and Bean Chili: The Ultimate Comfort Food

This recipe is designed to be straightforward, using accessible ingredients to build a deep, savory flavor profile. It’s a one-pot wonder that’s perfect for meal prep and pleases even the pickiest eaters. Forget any preconceived notions about turkey being bland; this chili will change your mind forever. It’s a hearty, healthy, and completely satisfying dish that will earn a permanent spot in your recipe rotation.

Ingredients

Here is the complete list of ingredients you’ll need to create this flavorful and healthy turkey and bean chili. Each component is chosen to build layers of flavor, resulting in a perfectly balanced final dish.

• 1 tablespoon Olive Oil: A quality extra virgin olive oil is used to sauté the aromatics, forming the foundational flavor base of the chili.
• 1 large Yellow Onion, chopped: Provides a sweet, aromatic base that deepens as it cooks down.
• 2 cloves Garlic, minced: Adds a pungent, savory kick that is essential to any good chili.
• 2 lbs Lean Ground Turkey (93/7): The star of the show. Using 93/7 ground turkey ensures the meat is flavorful and moist, not dry, while still being a lean choice.
• 1/4 cup Chili Powder: This is the heart of the chili’s flavor, providing a smoky, earthy, and mildly spicy character.
• 2 tablespoons Ground Cumin: Lends a warm, nutty, and slightly citrusy note that is a classic partner to chili powder.
• 1 tablespoon Dried Oregano: Adds a peppery, herbaceous layer that brightens the overall flavor profile.
• 1 teaspoon Smoked Paprika: Contributes a subtle, smoky depth that mimics the flavor of slow-roasted chilies.
• 1/2 teaspoon Red Pepper Flakes (optional): For those who like a bit of heat. Adjust the amount to your personal preference.
• 1 teaspoon Kosher Salt: Essential for enhancing all the other flavors in the pot.
• 1/2 teaspoon Black Pepper: Adds a mild, pungent heat that complements the other spices.
• 1 (28-ounce) can Crushed Tomatoes: Forms the rich, liquid base of the chili, providing both sweetness and acidity.
• 1 (15-ounce) can Kidney Beans, rinsed and drained: A classic chili bean, they hold their shape well and add a firm, creamy texture.
• 1 (15-ounce) can Black Beans, rinsed and drained: These beans add another layer of earthy flavor and a slightly softer texture.
• 1 1/2 cups Low-Sodium Chicken or Turkey Broth: Used to adjust the chili’s consistency and add an extra layer of savory flavor without making it too salty.

Instructions

Follow these step-by-step instructions carefully to ensure your Simple Turkey and Bean Chili comes out perfectly every time. The key is to build flavor at each stage, from sautéing the vegetables to simmering the final mixture.

1. Sauté the Aromatics: Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the olive oil. Once the oil is shimmering, add the chopped yellow onion and cook, stirring occasionally, for 5-7 minutes, or until the onion has softened and become translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
2. Brown the Turkey: Add the ground turkey to the pot with the onions and garlic. Use a wooden spoon or spatula to break the meat apart. Cook for 8-10 minutes, stirring frequently, until the turkey is fully cooked through and no longer pink. Ensure you break it into small crumbles for the best texture.
3. Bloom the Spices: Drain off any excess fat from the pot if necessary. Add the chili powder, ground cumin, dried oregano, smoked paprika, optional red pepper flakes, kosher salt, and black pepper directly to the meat and vegetable mixture. Stir constantly for 1-2 minutes. This step, known as “blooming,” toasts the spices in the heat and residual fat, which deeply intensifies their flavor and aroma.
4. Combine All Ingredients: Pour the crushed tomatoes, the rinsed and drained kidney beans, and the rinsed and drained black beans into the pot. Stir everything together until well combined, making sure to scrape up any browned bits (the fond) from the bottom of the pot—these are packed with flavor.
5. Simmer to Perfection: Pour in the chicken or turkey broth and stir once more. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot and let the chili simmer for at least 1 hour, stirring every 15-20 minutes to prevent sticking. A longer simmer time (up to 2 hours) will result in a richer, more developed flavor as the ingredients meld together.
6. Final Adjustments: After simmering, uncover the chili and give it a good stir. Taste it and adjust the seasonings as needed. You may want to add more salt, more chili powder for depth, or more red pepper flakes for heat. If the chili is too thick for your liking, you can stir in a little more broth. If it’s too thin, let it simmer uncovered for another 15-20 minutes to allow some of the liquid to evaporate and thicken.
7. Rest and Serve: For the absolute best flavor, turn off the heat and let the chili rest for 10-15 minutes before serving. This allows the flavors to settle and meld even further. Ladle into bowls and serve hot with your favorite toppings.

Nutrition Facts

This nutritional information is an estimate based on the ingredients listed.

• Servings: 8
• Calories per serving: Approximately 385 kcal

1. High in Protein (Approx. 35g per serving): The ground turkey and beans make this chili an excellent source of protein, which is vital for muscle repair, immune function, and keeping you feeling full and satisfied.
2. Rich in Fiber (Approx. 10g per serving): Thanks to the generous amount of beans and tomatoes, this chili is packed with dietary fiber, which aids in digestion, helps regulate blood sugar, and supports heart health.
3. Lower in Saturated Fat (Approx. 4g per serving): By using lean ground turkey instead of traditional ground beef, this recipe significantly cuts down on saturated fat, making it a heart-healthier choice for a comforting meal.
4. Source of Iron (Approx. 25% of DV): Both turkey and beans are good sources of iron, an essential mineral that helps transport oxygen throughout your body and prevents fatigue.
5. Loaded with Lycopene: The crushed tomatoes are a fantastic source of lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases. Cooking tomatoes, as in this chili, makes the lycopene even more available for your body to absorb.

Preparation Time

This chili is a fantastic one-pot meal that requires minimal hands-on effort, with most of the time spent simmering on the stove.

• Prep Time: 15 minutes. This includes chopping the onion, mincing the garlic, measuring out the spices, and opening and rinsing the canned goods.
• Cook Time: 1 hour 20 minutes. This accounts for sautéing, browning the meat, and the crucial simmering period.
• Total Time: Approximately 1 hour 35 minutes. This is the total time from start to finish, delivering a deeply flavorful chili that tastes like it cooked all day.

How to Serve

Serving chili is all about the toppings and presentation. Setting up a “chili bar” is a fun and interactive way for family and guests to customize their own perfect bowl.

• The Classic Bowl: The most straightforward and beloved method. Ladle the hot chili into deep, wide bowls. This is perfect for a cozy night in.
• Create a Topping Bar: Arrange a variety of toppings in small, separate bowls and let everyone build their own creation. This is a guaranteed crowd-pleaser for parties or family dinners. Here are some topping ideas, categorized for easy selection:
  • For Creaminess & Tang:
    • Shredded Sharp Cheddar or Monterey Jack Cheese
    • A dollop of Sour Cream or Plain Greek Yogurt
    • Diced or Sliced Avocado
  • For Freshness & Zest:
    • Chopped Fresh Cilantro
    • Sliced Green Onions or Chives
    • Diced Red Onion
    • Fresh or Pickled Jalapeño Slices
    • A squeeze of Fresh Lime Juice
  • For a Salty Crunch:
    • Crushed Tortilla Chips or Strips
    • Corn Chips (like Fritos)
    • Oyster Crackers or Saltine Crackers
• Beyond the Bowl – Creative Serving Ideas:
  • Ultimate Turkey Chili Dogs: Ladle the chili over grilled turkey hot dogs in a toasted bun.
  • Stuffed Baked Potatoes: Split open a large, fluffy baked potato (or sweet potato) and fill it generously with the chili.
  • Turkey Chili Mac: Serve the chili over a bowl of your favorite macaroni and cheese for the ultimate comfort food mash-up.
  • Hearty Chili Nachos: Spread a layer of tortilla chips on a baking sheet, top with the chili and shredded cheese, and bake until the cheese is bubbly and melted.

Additional Tips

Elevate your Simple Turkey and Bean Chili from great to unforgettable with these eight expert tips.

1. Choose the Right Turkey: Don’t be tempted to use 99% fat-free ground turkey. The best choice for a moist, flavorful chili is 93/7 lean ground turkey. The small amount of extra fat provides immense flavor and prevents the meat from becoming dry and crumbly during the long simmer.
2. Don’t Skip Blooming the Spices: The step where you add the spices directly to the hot meat and fat is crucial. This technique, called “blooming,” unlocks the fat-soluble compounds in the spices, making their flavors more profound and aromatic than if you were to just dump them into the liquid.
3. The Longer the Simmer, the Better the Flavor: While the recipe calls for a minimum of one hour, letting the chili simmer on low for two or even three hours will do wonders. This extended time allows the flavors to meld, deepen, and mature, resulting in a chili that is richer and more complex. Just be sure to stir it occasionally.
4. A Touch of Sweetness or Depth: To balance the acidity of the tomatoes and add an unexpected layer of complexity, consider adding a secret ingredient. A teaspoon of unsweetened cocoa powder can add richness, a tablespoon of brown sugar can balance the flavors, or even a splash of strong brewed coffee can enhance the savory notes.
5. Let It Rest Before Serving: Just like a good steak, chili benefits from a resting period. After you turn off the heat, let the chili sit, covered, for at least 15-20 minutes. This allows the flavors to settle and meld together one last time, making for a more cohesive and delicious first bite.
6. It’s Even Better the Next Day: Chili is the quintessential make-ahead meal. The flavors continue to develop and deepen as it sits in the refrigerator overnight. If you have the time, make it a day in advance for an even more delicious experience.
7. Control the Thickness: Is your chili not as thick as you’d like? Simply let it simmer uncovered for the last 20-30 minutes of cooking time to allow excess liquid to evaporate. If you’re short on time, you can create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stirring it into the simmering chili until it thickens.
8. Rinse Your Beans: While the liquid in canned beans is safe to eat, it’s often starchy and very high in sodium. Rinsing your beans under cold water before adding them to the pot washes away this excess starch and salt, giving you better control over the final seasoning and texture of your chili.

Frequently Asked Questions (FAQ)

Here are answers to some of the most common questions about making this Simple Turkey and Bean Chili.

1. Can I make this chili in a slow cooker?
Absolutely! To adapt this for a slow cooker, first complete steps 1-3 on the stovetop as written (sautéing aromatics, browning the turkey, and blooming the spices). Then, transfer the mixture to your slow cooker. Add the remaining ingredients (tomatoes, beans, broth), stir, and cook on low for 6-8 hours or on high for 3-4 hours.

2. Is turkey chili actually healthier than beef chili?
Generally, yes. Ounce for ounce, ground turkey (especially 93/7) contains significantly less saturated fat and fewer calories than common ground beef varieties like 80/20 or 85/15. This makes turkey chili a leaner, more heart-healthy option without sacrificing protein.

3. How do I store leftover chili and how long does it last?
Allow the chili to cool down to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 4-5 days. The flavor often improves after a day or two!

4. Can I freeze this turkey chili?
Yes, this chili freezes beautifully! Let it cool completely, then portion it into freezer-safe bags or containers. Be sure to leave a little bit of headspace for expansion. It can be frozen for up to 3 months. To reheat, thaw it overnight in the refrigerator and then gently warm it on the stovetop or in the microwave.

5. My chili came out too spicy. How can I fix it?
To tone down the heat, you can add a dollop of sour cream or Greek yogurt to each individual bowl. You can also stir a bit of dairy (like a splash of milk or a scoop of sour cream) directly into the pot. Adding a little more tomato or a small amount of sugar can also help balance the spice.

6. Can I use different beans in this recipe?
Of course! This recipe is very flexible. Feel free to substitute with pinto beans, cannellini beans, or even chickpeas. Using a mix of three different beans (like kidney, black, and pinto) is also a great way to add more texture and flavor.

7. How can I add more vegetables to this chili?
This is a great recipe for hiding extra veggies. You can add one cup of finely chopped carrots and celery along with the onion. A diced bell pepper (any color) can be added with the garlic. You can also stir in a cup of frozen corn or some chopped zucchini during the last 30 minutes of simmering.

8. Can I use dried beans instead of canned?
Yes, but it requires extra planning. You will need to soak the dried beans overnight and then cook them separately before adding them to the chili. As a general rule, 1 cup of dried beans will yield about 3 cups of cooked beans, which is equivalent to about two 15-ounce cans. Add the pre-cooked beans at the same stage you would add the canned beans.

Print