Turkey and Black Bean Chili

Traditional chili is often made heavy on the meat and lighter on the veggies and legumes, but this turkey and black bean chili changes all that. Still traditional in taste, this recipe is loaded with the chili classics (bell peppers, onion and tomatoes) but switches it up a bit by using lean ground turkey, black beans, and some frozen corn – and a hint of some spice with the addition of cayenne pepper. And while many chilis are made to simmer all day long, this turkey black bean chili can be made in just 30 minutes from start to finish. If you’re craving a healthy comfort meal on those days when you don’t have it in your for complicated, this turkey and black bean chili hits the spot.

Ingredients for Turkey and Black Bean Chili

• Turkey: Lean ground turkey boosts the flavor and protein in this recipe while keeping it lower in fat.
• Fresh veggies: Classic chili vegetables include green pepper, onion and tomato.
• Seasonings: For a boost in flavor, this recipe calls for chili powder, salt, pepper and a splash of cayenne pepper.
• Tomato sauce: Use tomato sauce with no salt to control the sodium content and taste.
• Black beans: Canned black beans are easiest, but if you have the time, you can make Instant Pot black beans at home.
• Frozen corn: You’ll be using thawed frozen corn here, but you can also use fresh, if you prefer.
• Cheese: Although optional, shredded cheddar cheese sprinkled over the top is a delightful way to serve this chili.

Directions

Step 1: Cook meat and vegetables

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Add the turkey, green pepper and onion to a 6-qt. stockpot over medium-high heat. Crumble the turkey and cook until the meat is no longer pink, about five to seven minutes. Stir in seasonings; cook for one additional minute.

Step 2: Add the rest

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Stir in tomato sauce, beans, corn, tomato and water; bring to a boil, stirring frequently. Reduce heat and simmer uncovered, stirring occasionally, for an additional 10 minutes. Serve topped with cheese, if desired.

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Recipe Variations

• Add heat Kick it up a notch by adding chopped jalapeno peppers when browning the turkey or by topping your bowl with a few pickled jalapeno slices.
• Swap the turkey: If you don’t have turkey on hand, switch it out for ground chicken or beef.
• Make it vegan: Skip the meat altogether and make this a vegan chili (just don’t forget to swap the cheddar for vegan cheese!). Add extra beans, veggies or plant-based meat in place of the turkey.

How to Store Turkey and Black Bean Chili

You can store any leftover turkey black bean chili in the fridge. Wait until it has completely cooled, transfer to an airtight container and stick it in the fridge. Enjoy within four days.

Can you freeze turkey and black bean chili?

Freezing chili with turkey and black beans is a wonderful way to plan ahead – it freezes exceptionally well. Transfer cooled chili to a freezer-safe, airtight container. Label the top and leave it in the freezer for up to six months. It lasts longer than that, but the flavor and texture may start to degrade at this point.

To use, partially thaw in the refrigerator overnight. Heat the chili through in a saucepan, stirring occasionally; add water if necessary.

Turkey and Black Bean Chili Tips

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Can I use turkey breast or legs instead of ground turkey?

Yes. It’ll change up the texture just a bit, but it’ll be delicious nonetheless (and it’s a great way to use up leftover Thanksgiving turkey). Instead of browning ground turkey, simply shred cooked turkey into the stockpot when adding the tomato sauce, beans, corn, tomato and water.

The peppers are still crunchy. What can I do?

This recipe for chili is a quick one, so you may have a few crunchy peppers as a result. If you’d prefer a softer bite, you can simmer the peppers separately, covered, while the rest of the chili is cooking. Add them in at the end, and stir to combine well.

What should I serve with turkey and black bean chili?

You can’t go wrong with a plethora of chili toppings like sour cream, diced red onions, fresh jalapeno, avocado and corn chips. You can also serve this chili with a hunk of cornbread or over a bed of spaghetti, Cincinnati chili-style.