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A bowl of chili topped with sour cream and cheese.
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5 from 26 votes

Three Bean Turkey Chili

A delicious chili made with ground turkey, and three types of beans.
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 8 people
Calories 399kcal
Author Kathy Berget

Equipment

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
US Customary - Metric

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.

Nutrition

Calories: 399kcal | Carbohydrates: 55g | Protein: 38g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 48mg | Sodium: 1153mg | Potassium: 1463mg | Fiber: 17g | Sugar: 10g | Vitamin A: 1112IU | Vitamin C: 21mg | Calcium: 148mg | Iron: 8mg