Home / Soup / Turkey And Black Bean Chili

Turkey And Black Bean Chili

Liz DellaCroce Avatar

LIZ DELLA CROCE

Updated:

Jump to Recipe


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?

No. Though light beer in this recipe adds flavor, you can use chicken broth instead. A lager, stout or porter beer is the most popular. These types tend to have as many hops and have more of a rich and frothy texture making a chili warm and filling.

How long does chili last in the refrigerator?

It will last 3 days in the fridge in an air tight container. It will last 3 months in the freezer.

What’s the best way to freeze chili?

To freeze chili, allow it to cool to room temperature then freeze in large, resealable plastic bags laid flat or airtight containers.

More 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.

Liz eating turkey black bean chili.

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

Turkey Black Bean Chili

4.88 stars average
Sweet and smoky flavors that will be sure to beat any cook off, this freezer friendly turkey chili is sure to impress!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Serves8
CourseSoup
Calories241

Ingredients
 
 

  • 1 medium onion diced
  • 2 cloves garlic grated
  • salt and pepper to taste
  • 1 pound ground turkey breast 99% lean
  • 2 tablespoons cumin
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground coriander
  • 2 chipotle peppers in adobo – minced optional
  • 2 sweet bell peppers seeded and diced
  • 6 ounces light beer or sub chicken broth
  • 2 cups chicken broth
  • 15 ounces fire roasted diced tomatoes
  • 2 tablespoons barbecue sauce homemade or store-bought
  • 2 15 ounce black or kidney beans canned, drained and rinsed
  • ½ cup corn fresh or frozen
  • 1 cup plain Greek or low fat yogurt for serving (optional)
  • fresh cilantro and sriracha optional garnish

Instructions
 

  1. 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.
  2. 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.
  3. To the pan, add onion, garlic and peppers. Cook until vegetable are softened, 6-8 minutes.
  4. Add beer to deglaze, scraping up brown bits on bottom of pan using a wooden spoon.
  5. Stir in chicken broth, tomatoes and barbecue sauce then return to a boil before adding in beans and corn.
  6. Reduce heat to simmer and cook for 20-30 minutes or longer.
  7. Serve with a dollop of plain yogurt, sriracha and cilantro.

Nutrition

Serving: 2cupsCalories: 241kcalCarbohydrates: 32.6gProtein: 23.5gFat: 1.4gSaturated Fat: 0.2gPolyunsaturated Fat: 1.2gCholesterol: 36mgSodium: 857mgFiber: 8.2gSugar: 9.3g

Liz’s Notes

Can be stored in an air-tight container in the refrigerator for up to 7 days and will keep in freezer for up to 3 months.

Have you tried this?

Let us know how it was!

4.88 from 16 votes (10 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *






This site uses Akismet to reduce spam. Learn how your comment data is processed.


37 responses to “Turkey And Black Bean Chili”

  1. sara Avatar
    sara

    Love this Turkey Black Bean Chili, this one seems super delicious and amazing . Super excited to try this one.

  2. Sara Avatar
    Sara

    This chili recipe is hands-down the best chili recipe I’ve found. The spices are perfect. I make this regularly and it’s a hit with everyone.

  3. yamini Avatar
    yamini

    This “TURKEY BLACK BEAN CHILI” seems so unique and amazing recipe, will love to try this one. Thanks for sharing this one.

  4. Robin Avatar
    Robin

    Liz! This chili is freakin AMAZING! To be honest, I was afraid to put that much seasoning on my favorite Otto’s ground turkey as it was browning, all along thinking OMG what am I doing (or, um, what is she making me do)… but I kept the faith and kept going. When it was done, I skeptically took in a big fat mouthful… And SERIOUSLY I experienced the best deep rich flavors and party in my mouth from any chili ever, and I am a true chili lover. Liz, you totally rock!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I love Otto’s!!! I’m so glad you enjoyed it!!! :)

  5. Jana Avatar
    Jana

    This chili was beyond delicious!!! I left out the barbecue sauce because I don’t like it and used 3 cups of stock instead of 2. I may have to make this every week! So yummy and filling and I love joe figure friendly it is!!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      So glad you enjoyed it!!!

  6. Erica Avatar
    Erica

    What is the serving size in this? 1 cup?
    Thanks!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Two cups! Sorry about that – just edited the recipe to include that.

  7. dawn Avatar
    dawn

    I made this chili… and I just wanna say.. my whole family LOVED IT!!!!!!! And that is saying a lot coming from me especially because I do not like chili and will not eat chili… I saw this recipe and I thought I’m gonna give it a go… WOW!!!! This is a keeper… Thank you

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh I’m so glad to hear it Dawn!!!! Thank you so much for your feedback!!! :)

  8. Liz Avatar
    Liz

    I’ve even blogged about upping dietary protein, but I need to practice what I preach! Thanks for the reminder AND this fabulous chili recipe!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      You’re so welcome Liz! Enjoy!!

  9. Julie Avatar
    Julie

    I’ve been stocking up on high protein, freezer-friendly dinners for when the baby comes in a few weeks- might need to add this to the list of recipes to make!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      This is perfect for that Julie!! So excited for you!

  10. Susan Avatar
    Susan

    I’m really on board with you for the higher protein recipes. That’s one reason I enjoy your recipes – I can count on them to supply nutrients in the kinds of quantities that work for me. I know that my body does not do well on a high carbohydrate diet, and that when I have enough protein and veggies I don’t crave all the things that people seem to crave.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Thank you so much Susan! I totally agree with you on all fronts. Enjoy!