Turkey and Black Bean Chili

There’s something deeply comforting about a bowl of chili simmering away on the stove — especially on cool evenings when you want something hearty but not heavy. This Turkey and Black Bean Chili has become a go-to dish in my kitchen for exactly that reason.

I’ll be honest — I wasn’t always a chili fan. I’ve had my fair share of bland, watery stews with limp beans and tough meat. But once I figured out the right combo of lean ground turkey, rich spices, and a long simmer, everything changed. This recipe turned me into a chili believer. And the best part? It’s weeknight-friendly but still feels like it’s been cooking all day.

Why This Chili Works So Well

This isn’t one of those all-day, 20-ingredient projects. It’s simple, but don’t let that fool you — the flavor is bold and layered. I love using lean ground turkey because it lightens up the dish without sacrificing taste. After a long simmer in a spiced tomato broth, the turkey turns soft and flavorful, soaking up all those chili spices like a sponge.

What really makes this chili shine, though, is the balance. You’ve got the richness from the turkey, the creaminess from the black beans, and the warmth from chili powder and cumin. It’s satisfying without feeling heavy.

When I first made this for some friends on a chilly evening, everyone went back for seconds — even the ones who said they usually missed the beef. That’s when I knew it was a keeper.

Everyday Ingredients, Big Results

You won’t need to hunt down anything fancy for this. Most of the ingredients are probably sitting in your pantry already — a can of black beans, some crushed tomatoes, maybe even a stray onion or two.

Here’s a quick peek at what I use:

• Ground turkey – Go for lean, but not extra-lean (93/7 works great) so it stays juicy.

• Black beans – I love the creamy bite they add, but kidney or pinto beans would work too.

• Diced tomatoes and tomato paste – This combo adds depth and richness to the base.

• Aromatics – Garlic, onion, and bell pepper give the chili a real flavor foundation.

• Spices – Chili powder, cumin, paprika, a pinch of oregano. Nothing crazy, just the classics that never let you down.

Tip: If you want a little heat, toss in some cayenne or a diced jalapeño. I sometimes do that when I’m making a batch just for the grown-ups.

Build Your Own Chili Bowl (My Favorite Part!)

Once the chili is ready, the real fun begins — the toppings bar.

This is one of my favorite things to do when friends or family are over. I set the pot of chili on the table, then scatter little bowls of toppings all around it. Everyone gets to build their perfect bowl. It turns dinner into an experience.

Some topping ideas we love:

• Shredded sharp cheddar or Monterey Jack

• Chopped red onion or green onion

• Sliced avocado or a scoop of guacamole

• A dollop of Greek yogurt (or sour cream)

• Crushed tortilla chips or crackers

• Diced tomatoes, fresh cilantro, maybe even some jalapeños

Even picky eaters get excited when they get to “decorate” their dinner. And if you’ve got kids, they’ll love being part of the process.

Can You Make This in a Slow Cooker? Absolutely.

I usually make this on the stovetop because I love the way it fills the kitchen with that warm, chili smell. But on busy weekdays, the slow cooker version is a lifesaver.

Here’s how I do it:

• Brown the turkey first in a skillet to lock in the flavor.

• Toss everything (except the beans) into your slow cooker.

• Add about 1 cup of broth or water to start.

• Cook on low for 6–8 hours or high for 3–4 hours.

• Stir in the beans during the last 30–60 minutes so they stay intact.

It comes out just as flavorful, and the hands-off cooking makes it perfect for workdays or lazy Sundays.

Serving Suggestions for Any Occasion

This chili is a meal on its own, but sometimes I’ll pair it with:

• Warm cornbread or jalapeño cheddar muffins

• A simple side salad with a tangy vinaigrette

• Steamed rice or baked potatoes (especially good for leftovers!)

• Even scrambled eggs the next day — yep, chili for breakfast is a thing at my place

And if you’re hosting friends, doubling the recipe makes it perfect for game day or a casual dinner party.

How to Store and Reheat It

One of the best things about chili? It tastes even better the next day.

Storage tips:

• Fridge: Store in an airtight container for up to 4–5 days.

• Freezer: Cool completely, then freeze in portions. It keeps well for up to 3 months.

To reheat, just warm it gently on the stove or in the microwave. If it’s a bit thick, a splash of broth or water brings it right back to life.

I usually freeze half the batch for a busy weeknight down the line. It’s like finding treasure in your freezer when you need a meal fast.

Frequently Asked Questions

Can I use ground chicken instead of turkey?
Sure can. Ground chicken works well, though I find turkey holds up better during long simmering.

Can I add more vegetables?
Definitely. I’ve thrown in zucchini, corn, spinach — whatever needs using up in the fridge.

How spicy is this chili?
As written, it’s pretty mild. But you can easily turn up the heat with some cayenne or hot sauce. I like to add a little kick when it’s just me and my spice-loving friends.

Does it thicken as it cooks?
Yes — the longer it simmers, the thicker it gets. If it ends up too thick, just stir in a bit of broth before serving.

Yield: 4

Turkey and Black Bean Chili

Print

A bowl of this cozy turkey and black bean chili is pure comfort food — rich, hearty, and perfect for chilly evenings.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• 1¼ pounds ground turkey breast
• 1 medium bell pepper, chopped
• 1 medium yellow onion, diced
• 3 cloves garlic, finely minced
• 1 (15 oz) can fire-roasted tomatoes
• 1 (15 oz) can tomato sauce
• 1 (15 oz) can black beans, rinsed and drained
• 2 tablespoons chili powder
• 1½ teaspoons dried oregano
• 1 teaspoon ground cumin
• 1–2 cups chicken stock or water
• Salt and freshly ground black pepper, to taste
• Cooking spray or a drizzle of oil

Instructions

1. Start by spraying a large pot with cooking spray (or add a little oil) and place it over medium-high heat. Add the ground turkey and use a spatula to break it into crumbles as it cooks. Sauté until it’s browned and no longer pink.
2. Toss in the chopped onion, bell pepper, and garlic. Cook for about 5 minutes, just until the veggies begin to soften and turn fragrant.
3. Stir in the chili powder, oregano, cumin, salt, and pepper. Let the spices bloom for about a minute before adding the fire-roasted tomatoes, tomato sauce, and 1 cup of chicken stock or water.
4. Bring everything to a gentle boil, then reduce the heat to low, cover, and let it simmer for around 30 minutes. Stir every so often and add a splash more stock or water if it gets too thick.
5. Once the base has simmered and the flavors melded, stir in the drained black beans. Cover the pot again and let it simmer for another 10 minutes, letting everything come together beautifully.
6. Give it a final taste and adjust the seasoning if needed. Serve warm, and enjoy every bite.

Notes

• This chili keeps well in the fridge for 4–5 days, and it freezes beautifully if you want to stash some away for a busy night.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 613Total Fat 17gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 12gCholesterol 122mgSodium 1511mgCarbohydrates 47gFiber 7gSugar 16gProtein 69g

Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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A Cozy Dinner That Keeps on Giving

This Turkey and Black Bean Chili has become one of those recipes I rely on when I want something hearty, healthy-ish, and guaranteed to please. It’s cozy but not heavy. Simple, but full of flavor. And honestly? I’ve made this more times than I can count.

Whether you’re feeding your family on a cold night or cooking ahead for the week, this chili has your back. I hope it becomes a favorite in your kitchen too.

Let me know how you customize yours — I’d love to hear your favorite toppings or how you’ve made it your own.

Try other Ground Turkey recipes:

• Bacon Cheeseburger Meatloaf
• Ground Turkey Tacos with Avocado Salsa
• Ground Turkey and Peppers