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Hearty Turkey and Three-Bean Chili

Getting a good, deep brown on the ground turkey is non-negotiable; otherwise, it just steams and ends up tasting flat. Using a mix of three beans gives the chili a more interesting texture than just using one type.
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Ingredients

  • 2 tbsp olive oil
  • 1 large yellow onion ~1.5 cups, chopped
  • 2 bell peppers any color, chopped
  • 3 cloves garlic minced
  • 1.5 lbs lean ground turkey
  • 1/4 cup chili powder
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 2 tsp kosher salt to start
  • 1 can kidney beans 15 oz, rinsed and drained
  • 1 can pinto beans 15 oz, rinsed and drained
  • 1 can black beans 15 oz, rinsed and drained
  • 1 can diced tomatoes 28 oz
  • 1 can corn 15 oz, drained
  • 2 tbsp tomato paste
  • 3 cups chicken broth

Instructions

  • Heat oil in large Dutch oven over medium-high heat.
  • Cook onion and peppers 5-7 minutes until soft.
  • Add garlic, cook 1 minute.
  • Add turkey, break apart and brown well.
  • Drain excess fat.
  • Stir in spices and salt, cook 1 minute.
  • Add all beans, tomatoes, corn, tomato paste and broth.
  • Stir until tomato paste dissolves.
  • Bring to boil, reduce heat to low.
  • Cover and simmer at least 45 minutes, stirring occasionally.

Notes

Chili develops better flavor with longer cooking time. Can simmer up to 2 hours.