After making this Turkey and Bean Chili Recipe for dinner last week, I just had to share how amazing it turned out. I was craving something warm, filling, and comforting, and this recipe delivered every time I stirred that pot.
The aroma alone filled my kitchen with cozy vibes I love on chilly evenings. Plus, it’s packed with hearty ingredients that everyone in my family enjoyed.
I can’t wait for you to try this chili too! If you enjoy comforting recipes, you might also like
pesto-tortellini-pasta-salad-recipe and for another rich and satisfying dish, you may enjoy best-lasagna-soup-recipe.
Ingredients
Here’s everything you need to make this rich and satisfying chili. Each ingredient plays an important role in building flavor and texture.
- 1 pound ground turkey – lean protein that keeps the chili hearty but not heavy
- 1 medium yellow onion, chopped – adds natural sweetness and depth
- 1 bell pepper (yellow or red), chopped – gives color and fresh flavor
- 2 cloves garlic, minced – essential for savory aroma
- 2 cans (14.5 oz each) diced tomatoes – create a flavorful tomato base
- 2 cans (16 oz each) tomato sauce – adds thickness and richness
- 1 can (15 oz) red kidney beans, rinsed and drained – classic chili texture
- 1 can (15 oz) black beans, rinsed and drained – extra fiber and heartiness
- 1 tablespoon chili powder – main spice for warmth
- 1 teaspoon ground cumin – earthy flavor boost
- ¼ teaspoon black pepper – gentle heat
- ¼ teaspoon dried basil – subtle herbal note
- 1 teaspoon salt – enhances all flavors
- 1 teaspoon brown sugar – balances acidity from tomatoes
Note: Serves about 6 hearty portions.
Variations
- Dairy-free option: Skip cheese toppings and use avocado or dairy-free alternatives.
- Spicier version: Add cayenne pepper or diced jalapeños.
- Extra vegetables: Stir in corn, zucchini, or carrots.
- Low-sodium version: Use no-salt-added canned tomatoes and beans.
- Smoky flavor: Add smoked paprika for deeper taste.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Equipment You Need
- Large pot or Dutch oven – for cooking and simmering the chili
- Wooden spoon or spatula – for stirring ingredients evenly
- Knife – for chopping vegetables
- Cutting board – for safe prep work
- Can opener – for opening canned ingredients
How to Make Turkey and Bean Chili
Step 1: Cook the Turkey and Aromatics
Start by heating a large pot over medium heat. Add the ground turkey along with chopped onion and garlic. Cook until the turkey is browned and no longer pink, breaking it into small pieces as it cooks. Drain any excess liquid if necessary.
Step 2: Add Vegetables and Beans
Stir in the chopped bell pepper and cook briefly until slightly softened. Then add the kidney beans, black beans, diced tomatoes, and tomato sauce. Mix everything well so the ingredients are evenly combined.
Step 3: Season and Simmer
Add chili powder, cumin, basil, salt, pepper, and brown sugar. Stir thoroughly to distribute the spices. Bring the mixture to a gentle simmer, then reduce heat and cook for about 20–30 minutes so the flavors blend together beautifully.
Additional Tips for Making This Recipe Better
- I like to let the chili simmer a little longer when I have time — the flavor becomes richer.
- I always taste and adjust seasoning before serving to make sure it’s perfect.
- If I want extra depth, I add a little more cumin or a pinch of smoked paprika.
- Leftovers taste even better the next day after the spices settle.
- For thicker chili, I simmer uncovered for the last 10 minutes.
How to Serve Turkey and Bean Chili
Serve this chili hot in deep bowls for the best presentation. I like to top it with shredded cheese, sour cream, fresh cilantro, or sliced green onions. A squeeze of lime juice adds brightness. Pair it with cornbread, tortilla chips, or a simple side salad for a complete meal. It also works great served over rice or baked potatoes.
Nutritional Information
Approximate values per serving:
- Calories: About 329
- Protein: Around 32g
- Carbohydrates: Approximately 49g
- Fat: About 3g
This makes it a balanced, protein-rich meal.
Make Ahead and Storage
Storing:
Let the chili cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4–5 days.
Freezing:
This recipe freezes very well. Place cooled chili in freezer-safe containers and store for up to 3 months.
Reheating:
Reheat on the stovetop over medium heat or in the microwave until fully warmed. Stir occasionally to maintain even heating.
Why You’ll Love This Recipe
Here’s why this turkey and bean chili will become a favorite:
- Easy to prepare: Simple steps and basic ingredients make it beginner-friendly.
- Healthy and filling: Lean turkey and beans provide high protein and fiber.
- Perfect for meal prep: Stores and reheats beautifully for busy weeks.
- Customizable: Adjust spice levels and toppings to suit your taste.
- Family-approved flavor: Comforting, rich, and satisfying for everyone.