This Three Bean Turkey Chili is a hearty, warming, and satisfying bowl of chili.
Made with ground turkey, a medley of black beans, kidney beans, and pinto beans, it's a delectable bowl of deliciousness.
Turkey chili
This turkey chili not only tastes good, but it's full of good-for-you ingredients too!
For a bit of variety, I've used three types of beans, but you can just one variety if you prefer. Mix and match and use your favorite!
Serve this turkey chili for game day, a family dinner, a potluck, or anytime you're craving a warm bowl of comfort.
Key ingredients
Ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Ground Turkey - Ground turkey adds an excellent base for this chili. You could also use any other burger including, ground chicken, ground beef, or ground wild game like venison or elk.
- Beans - Three types of beans are used; black, kidney, and pinto. Use all three or just one or two. Canned beans need to be rinsed to remove the liquid they are packed in.
- Tomatoes - I use canned diced tomatoes and canned crushed tomatoes. I like the consistency both types of tomatoes offer. You can also use your home-canned tomatoes. If using large-sized tomatoes, break them up into smaller pieces.
- Chicken Broth - Adds flavor and helps thin the chili
- Seasoning - This recipe uses chili powder, ground cumin, dried oregano, smoked paprika and cayenne.
Step-by-step directions
How to make it
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Add a bit of oil to the pan and brown the turkey.
- When the turkey is partially cooked, add the onions. Sautee until the onions are soft and slightly translucent.
- Stir in garlic and cook for a minute.
- Sprinkle seasoning over the mixture and stir in.
- Add the tomatoes and stir well.
- Add beans and chicken broth.
- Bring to a simmer. Reduce heat and place a cover on the pot. Simmer for 45 minutes over low heat, stirring 2-3 times.
- Remove lid and continue simmering for 15-20 minutes until the desired consistency is reached.
- Serve hot with your choice of shredded cheese, sour cream, and freshly chopped chives.
Recipe tips for turkey chili
- To rinse the beans, place in a colander or sieve and rinse well until all of the sauce from the can is removed. Drain any excess water.
- If using large-sized tomatoes, break them up into smaller pieces.
- Add additional cayenne, if you prefer a spicier chili.
- If chili becomes too thick, add additional chicken broth.
- Store cooled chili in the refrigerator for 3-4 days. To reheat, place on stovetop over medium heat until heated through.
- Chili can be frozen in a freezer-safe container.
Frequently asked questions
Yes, this recipe can be made ahead of time. Once the chili is fully cooked, remove from heat and place in smaller airtight containers. Allow the chili to cool and then refrigerate for 3-4 days.
The flavors will continue to develop as the chili sits in the refrigerator!
Serving suggestions
More delicious chili recipes
- Black Bean Pumpkin Chili
- White Chicken Chili
- Chili with Beans
- How to Can Chili - If you're looking for ways to stock your pantry with homemade goods!
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious main dish recipes!
Three Bean Turkey Chili
Ingredients
- 1 tablespoon oil
- 1 ½ pounds ground turkey
- 1 onion, chopped (white or yellow onion)
- 2 cloves garlic (minced)
- 2 tablespoons chili powder
- 1 tablespoons ground cumin
- 2 teaspoons salt
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (use more if you prefer a spicy chili)
- 1 28 ounce can diced tomatoes
- 1 28 ounce can crushed tomatoes
- 1 15 ounce can black beans (rinsed and drained)
- 1 15 ounce can kidney beans (rinsed and drained)
- 1 15 ounce can pinto beans (rinsed and drained)
- 2 cups chicken broth
- 1 tablespoon brown sugar
Toppings
- sour cream
- shredded cheese
- chopped chives or green onions
Instructions
- Add oil to the pot over medium heat and brown the turkey.1 tablespoon oil, 1 ½ pounds ground turkey
- When the turkey is partially cooked, add the onions. Sautee until the onions are soft and slightly translucent.1 onion, chopped
- Stir in garlic and cook for a minute.2 cloves garlic
- Sprinkle seasoning over the mixture and stir in.2 tablespoons chili powder, 1 tablespoons ground cumin, 2 teaspoons salt, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, ½ teaspoon black pepper, ¼ teaspoon cayenne pepper
- Add the tomatoes and stir well.1 28 ounce can diced tomatoes, 1 28 ounce can crushed tomatoes
- Add beans and chicken broth.1 15 ounce can black beans, 1 15 ounce can kidney beans, 1 15 ounce can pinto beans, 2 cups chicken broth
- Stir in brown sugar.1 tablespoon brown sugar
- Bring to a simmer. Reduce heat and place a cover on the pot. Simmer for 45 minutes over low heat, stirring 2-3 times.
- Remove lid and continue simmering for 15-20 minutes until the desired consistency is reached.
- Serve hot with your choice of shredded cheese, sour cream, and freshly chopped chives
Notes
- To rinse the beans, place in a colander or sieve and rinse well until all of the sauce from the can is removed. Drain any excess water.
- If using large-sized tomatoes, break them up into smaller pieces.
- Add additional cayenne, if you prefer a spicier chili.
- If chili becomes too thick, add additional chicken broth.
- Store cooled chili in the refrigerator for 3-4 days. To reheat, place on stovetop over medium heat until heated through.
- Chili can be frozen in a freezer-safe container.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Kathleen Whitman says
Yummmm!
Kathy says
Thanks! 🙂