This protein-packed turkey black bean chili recipe is filled with sweet, smoky flavors and is sure to impress. This crowd-pleaser is ideal for your next game day party or meal prep!
A high-quality protein diet is important, whether you’re looking to curb hunger, repair muscle tissue, or prevent muscle loss as you age. Preparing, eating, and developing high-protein recipes has been vital to my weight loss success. This turkey and black bean chili is always a crowd pleaser and just might become a new staple in your house. It’s one of my all-time favorite soup recipes and is packed with lean turkey, beans, and tons of vegetables.
Ingredients
- Onion: I use a white or yellow onion as they are a bit milder in flavor.
- Garlic: Aromatic, pungent, a little nutty, sweet and spicy. Garlic adds tons of layers to your dish!
- Ground turkey: High in protein, while being low in fat and calories, it’s a great alternative to ground beef or chicken.
- Warm spices: Cumin, chili powder, smoked paprika, and ground coriander help to give this chili loads of depth and flavor.
- Chipotle peppers in adobo sauce: Adds a delicious smoky flavor to the soup.
- Bell peppers: I like to use red bell peppers because they are the sweetest, but any color will work.
- Beer: Adds a richness to the soup, and any alcohol cooks out. But you could use more chicken broth instead as well.
- Chicken broth: Makes for a flavorful base of the chili.
- Diced tomatoes: I love using fire roasted diced tomatoes for just another level of flavor.
- Barbecue sauce: Adds some umami and classic taste to the chili.
- Black beans: A bit creamy and chewy in texture, but full of protein and nutrients.
- Corn: You can use fresh, canned, or frozen, but it adds a great little bit of crunch and sweetness.
How to Make Turkey Black Bean Chili
To start your turkey black bean chili, heat a large pot over medium-high heat and spray it with cooking spray. Grate the garlic and add it to the pot along with the onion.
Then add the turkey and season it with cumin, chili powder, smoked paprika, coriander, salt and pepper. Cook until turkey is browned, crumbling as it cooks.
After the turkey is cooked, add the chipotle peppers in adobo sauce.
Then add the chopped bell peppers and diced tomatoes to the pot. Cook until veggies are all soft.
Then add beer to deglaze the pan. Scrape up the brown bits on the bottom of the pan with a wooden spoon.
Stir in chicken broth and barbecue sauce. You can use store-bought barbecue sauce, but if you have a barbecue sauce recipe you love, homemade barbecue sauce is even better!
Next, drain and rinse beans, then add to the pot.
Finally, add in the corn. Bring the chili to a boil, then reduce heat and simmer for about 30-40 minutes.
Once finished, serve along with your favorite toppings, and enjoy your Turkey Black Bean Chili!
Suggested Toppings
- Cheese
- Plain Greek yogurt or sour cream
- Tortilla chips
- Green onion or cilantro
Frequently Asked Questions
Do you have to add beer to chili?
How long does chili last in the refrigerator?
What’s the best way to freeze chili?
More Chili
- Turkey Chili with Sriracha Yogurt
- Slow Cooker Healthy Turkey Chili
- Slow Cooker Vegetarian Chili
- Beef and Bean Chili
Eat It, LIke It, Share It!
Did you try this chili? The next time you make it, snap a picture and share it to your socials. Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
The best way to warm up you and your family this winter is a bowl of my warm, hearty Turkey Black Bean Chili.
Your spoon is waiting.
Turkey Black Bean Chili
Ingredients
Instructions
- Heat a large sauce pot over medium-high and spray with cooking spray. Add diced onions and grated garlic to the pot along with pinch of salt and pepper. Saute until translucent, about 5-6 minutes.
- To the pot, add the ground turkey, cumin, chili powder, smoked paprika, coriander, salt and pepper. Cook until turkey is browned, stirring occasionally, 7-9 minutes.
- To the pan, add onion, garlic and peppers. Cook until vegetable are softened, 6-8 minutes.
- Add beer to deglaze, scraping up brown bits on bottom of pan using a wooden spoon.
- Stir in chicken broth, tomatoes and barbecue sauce then return to a boil before adding in beans and corn.
- Reduce heat to simmer and cook for 20-30 minutes or longer.
- Serve with a dollop of plain yogurt, sriracha and cilantro.
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