Three Bean Turkey Chili
User Reviews
5.0
27 reviews
Excellent
Three Bean Turkey Chili
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Who could say no to a big pot of Three Bean Turkey Chili in the middle of a freezing cold winter? What I love about this recipe is that it is so versatile. Once you get the basics (which are explained in detail below), you can make any chili with whatever meat and bean you have on hand.
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Ingredients
For The 3 Bean Turkey Chili
- 2 tablespoons olive oil
- 3 medium onions chopped
- 1 red or yellow bell pepper, stemmed and cut into small pieces
- 1 jalapeno chile seeded and chopped
- 5 cloves of garlic minced
- 1/4 cup chili powder
- 1 teaspoon chipotle powder
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon red pepper flakes
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 2 pounds ground turkey
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15 oz.) can red kidney beans, drained and rinsed
- 1 (15 oz.) can white beans, drained and rinsed
- 1 (28 oz.) can diced tomatoes
- 1 (14.5 oz.) can pureed tomato
- 1 cup of low-sodium chicken stock or water
- 1/2 cup fresh cilantro chopped
Optional Toppings:
- 1 fresh jalapeno sliced thinly
- 1 ripe avocado cut into small cubes
- Lime wedges
Instructions
- Heat olive oil in a Dutch oven (or a large heavy bottom pan) over medium heat. Add in the onions, chopped bell pepper and jalapenos. Cook, stirring frequently until they are softened, 4-5 minutes. Add in the garlic, chili powder, chipotle powder, cumin, coriander, red pepper flakes, cayenne pepper, oregano, salt and pepper. Cook while stirring frequently until vegetables are softened, 5 minutes.
- Add in the turkey. Using a wooden spoon, break it up into smaller pieces and cook until it is no longer pink, 8-10 minutes.
- Add in the black beans, red kidney beans, white beans, diced tomatoes, tomato puree, and chicken stock. Give it a big stir. Put the lid on and bring it to a boil.
- Once it boils, turn the heat to medium-low and put the lid ajar. Let it simmer, stirring every 10-15 minutes, for 25-30 minutes. It will thicken as it cooks.
- Taste for seasoning and add if necessary. Right before serving, stir in the fresh cilantro.
- To serve: Ladle the chili into soup bowls and garnish them with jalapeno slices and diced avocado. Serve with lime wedges on the side.
Nutrition Information
Show Details
Calories
326kcal
(16%)
Carbohydrates
14g
(5%)
Protein
29g
(58%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Cholesterol
62mg
(21%)
Sodium
489mg
(20%)
Potassium
816mg
(23%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
2572IU
(51%)
Vitamin C
11mg
(12%)
Calcium
62mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 14g | 5% |
| Protein | 29g | 58% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 62mg | 21% |
| Sodium | 489mg | 20% |
| Potassium | 816mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 2572IU | 51% |
| Vitamin C | 11mg | 12% |
| Calcium | 62mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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