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Cozy Three-Bean Turkey Chili: Easy Fall Dinner Recipe

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A hearty, flavorful three-bean turkey chili that’s quick and easy to make, perfect for chilly days and crowd-pleasing potlucks.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 pound lean ground turkey (93/7)
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 1 jalapeño, seeded and minced (optional)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 1 cup low-sodium chicken broth
  • Shredded cheddar cheese (for garnish)
  • Sour cream or Greek yogurt (for garnish)
  • Fresh cilantro, chopped (for garnish)
  • Green onions, sliced (for garnish)
  • Diced avocado (for garnish)
  • Lime wedges (for garnish)

Instructions

  1. Prep your ingredients first: dice the onion, mince the garlic, chop the bell peppers, and seed the jalapeño if using. Open all cans and drain and rinse the beans.
  2. Heat the olive oil in a Dutch oven or large pot over medium-high heat until shimmering.
  3. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until translucent and starting to brown.
  4. Add the minced garlic, diced bell peppers, and jalapeño (if using). Cook for another 2 minutes, stirring frequently.
  5. Add the ground turkey to the pot. Break it apart and cook for 6-7 minutes, until no longer pink, letting it sit to develop a brown crust.
  6. Add all the spices (chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper). Stir and cook for 1 minute to bloom the spices.
  7. Pour in the fire-roasted tomatoes (with their juices), tomato sauce, and chicken broth. Stir well, scraping up any browned bits from the bottom.
  8. Add the drained and rinsed kidney beans, black beans, and pinto beans. Stir until well combined.
  9. Bring the chili to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, stirring occasionally.
  10. Taste and adjust seasoning as needed (add more salt, cumin, or cayenne to taste).
  11. Let the chili rest off the heat for 5-10 minutes before serving.
  12. Ladle into bowls and add desired toppings (cheese, sour cream, cilantro, green onions, avocado, lime wedges).

Notes

For best flavor, brown the meat properly and toast the spices. This chili tastes even better the next day. For a vegetarian version, omit turkey and add an extra can of beans or crumbled tofu; use vegetable broth. For a spicier chili, keep the jalapeño seeds or add chipotle peppers. To thicken, mash some beans against the pot. To thin, add more broth. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: turkey chili, three-bean chili, easy chili recipe, fall dinner, comfort food, potluck recipe, healthy chili

Find it online: https://coracooks.com/cozy-three-bean-turkey-chili-easy-fall-dinner-recipe/