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5.0 from 27 votes

Three Bean Turkey Chili

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8
Calories: 326 kcal
Course: Dinner
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Taste for seasoning and add if necessary. Right before serving, stir in the fresh cilantro.
  6. 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

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

% 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.