Ground Turkey Chili with Black Beans made with tender turkey, black beans, bell peppers, onions, and spices — a hearty, easy, one-pot comfort dinner.
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Okay, let me paint the scene for you. It’s a chilly Tuesday night, I’m staring into the fridge like it’s about to give me life advice, and all I see are leftovers of random things — half a red pepper, a carrot that’s definitely seen better days, and a pack of ground turkey that’s been quietly judging me for ignoring it all week.
I was this close to ordering takeout, but then I thought — nope, I’m going to cook like a responsible adult (also, my bank account said please don’t). So I threw the turkey into a pot, added some black beans from the pantry, dumped in whatever spices I could find, and just prayed it wouldn’t turn into sad soup.
And let me tell you… the smell that started wafting through my kitchen about twenty minutes later? Pure magic. My husband came wandering in like a cartoon character following the scent of food in midair. “What is that smell?” he said — and that’s when I knew I’d stumbled onto something special.
Now it’s become one of our recipes — the kind that happens by accident but somehow ends up becoming a family classic. This Ground Turkey Chili with Black Beans is everything I love in comfort food: easy, hearty, and way more delicious than it has any right to be given how little effort it takes.
Honestly? I love that it’s not fussy. You can tweak it however you want, forget an ingredient or two, and it still tastes like something you’d want to eat straight out of the pot. (And yes, I’ve done that. No shame.)
Why You’ll Love This Ground Turkey Chili with Black Beans Recipe?
This chili hits that perfect middle ground — it’s filling but not heavy, flavorful but not complicated. The ground turkey keeps it lighter than your average beef chili, and the black beans give it that earthy, creamy texture that makes it feel like real food — not diet food, not “healthy swap” food. Just good, cozy food that makes you want seconds.
The red bell peppers and carrots sneak in a bit of sweetness (and color — let’s be honest, chili can look a little beige without help). The garlic, cumin, and chili powder? They give it that smoky, deep flavor that makes you close your eyes for a second after the first bite.
And here’s my favorite part — that splash of apple cider vinegar at the end. I know, it sounds weird. My mom used to call vinegar in chili “her secret handshake ingredient.” It brightens everything up without making it sour. Trust me, it’s the final step that makes the chili go from “oh that’s good” to “wow, who made this?”
It’s also a great Sunday meal prep — it makes plenty, tastes even better the next day, and freezes like a dream. Plus, it’s cheap to make. Can’t argue with that.
Ingredient Notes:
Let’s talk about what makes this chili sing — and the little tweaks that make it yours.
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Ground Turkey: I prefer using turkey thighs because they’ve got more flavor and stay juicy. If all you’ve got is lean turkey breast, just add an extra drizzle of olive oil — works perfectly fine.
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Black Beans: They’re the star here. Creamy, filling, and so satisfying. Canned ones make this super easy, but if you’re feeling fancy, soak and cook your own.
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Veggies (Onions, Carrots, Red Peppers): This trio is the base flavor that builds everything. I like to chop mine small so they almost melt into the sauce.
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Spices: Chili powder and cumin are your go-tos. If you’ve got smoked paprika, throw a bit in — it adds a campfire kind of warmth that’s so good.
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Tomato Paste: It gives depth and richness. Think of it like the glue that holds the chili together.
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Apple Cider Vinegar: The unsung hero. Don’t skip it. It’s that finishing note that makes everything taste “complete.”
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Chicken Stock: Keeps everything brothy but flavorful — and makes the leftovers even better.
How To Make Ground Turkey Chili with Black Beans?
You don’t need any fancy skills for this. If you can chop vegetables and stir, you’ve got this.
Step 1: Sauté the Veggies
Grab your biggest, sturdiest pot — the kind that could survive an apocalypse. Heat up your olive oil, toss in the onions, carrots, and red peppers, and sprinkle a little salt. Let them cook for 6–8 minutes until they’re soft and smell amazing. You’ll know they’re ready when your kitchen starts smelling like actual effort.
Step 2: Add the Garlic and Spices
Toss in your garlic, chili powder, and cumin. Stir them around for about a minute — just long enough for the garlic to get fragrant but not enough to burn. (Burnt garlic = sadness.)
Step 3: Add the Ground Turkey
Throw in the turkey, crank up the heat a little, and start breaking it up with a spoon. I like to let mine brown just a bit — it adds that extra depth of flavor that makes it taste like it cooked longer than it actually did.
Step 4: Pour in the Liquids
Now for the fun part — add your chicken stock, tomato paste, oregano, bay leaf, and that splash of apple cider vinegar. Stir it all up and scrape the bottom of the pot to loosen all those little brown bits. (Those bits? That’s flavor, my friend.)
Step 5: Add the Black Beans and Simmer
Stir in the black beans, bring everything to a low simmer, cover it, and let it do its thing for about 30 minutes. Then uncover and simmer another 30. It’ll start to thicken and look like actual chili, not soup.
Step 6: Taste and Adjust
This part is personal — taste it, add a little more salt or pepper if you need to. Sometimes I even throw in an extra pinch of cumin because I’m dramatic like that.
Serve it hot with rice, cornbread, or just straight out of the bowl with tortilla chips. Whatever works for you.
Want To Save This Recipe?
Storage Options:
Here’s the best part: this chili is basically immortal. Well, not really, but it’ll last you a good while.
Pop leftovers into an airtight container, and you’re good for about 4 days in the fridge. To reheat, just toss it in a pot with a splash of water or stock. It’ll taste even better the next day — promise.
It also freezes beautifully. Let it cool, portion it out, and store it in freezer bags for up to 3 months. Perfect for those nights when you just can’t deal with life and want something easy but homemade.
Variations and Substitutions:
This recipe’s super flexible. Change it up however you want:
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Spice Lovers: Add jalapeños or chipotle peppers for that smoky heat.
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Mild Crowd: Skip the chili powder, use smoked paprika instead.
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Vegetarian Version: Ditch the turkey and go with lentils or mushrooms. It’s still delicious.
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Different Beans: Pinto, kidney, or even cannellini beans work great.
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Add Corn: It gives the chili a little sweetness — and let’s be honest, corn makes everything better.
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Make It Thicker: Mash a few of the black beans right in the pot or let it simmer longer uncovered.
What to Serve with Ground Turkey Chili with Black Beans?
This chili’s good enough to stand alone, but let’s be real — toppings and sides make everything better.
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Steamed Rice: The classic move.
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Cornbread: Sweet, buttery, and so good for sopping up extra sauce.
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Tortilla Chips: Because scooping > spooning sometimes.
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Avocado or Guacamole: Adds that creamy cool contrast.
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Sour Cream or Greek Yogurt: A dollop of tangy goodness.
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Shredded Cheese: Melts right in and turns it into comfort in a bowl.
Frequently Asked Questions:
Can I make this in a slow cooker?
Yep! Just brown your turkey and sauté the veggies first, then toss everything into the slow cooker. Cook on low for 6–8 hours or high for 3–4.
How spicy is it?
It’s mild with a little warmth. Think “cozy sweater” spice, not “mouth on fire” spice.
Can I use ground chicken or beef instead?
For sure. It’ll change the flavor a bit, but honestly, chili’s one of those recipes that forgives you for everything.
This Ground Turkey Chili with Black Beans is one of those recipes that accidentally becomes a habit. It’s easy, it’s hearty, and it makes you feel like you’ve got your life together — even if you’re just eating it out of the pot in your pajamas.
I make it all the time now, especially when the weather turns gray or I just need something that feels like a hug in a bowl. And honestly? It’s never the same twice. Some days it’s spicier, some days it’s milder, but it’s always good.
So, tell me — do you like your chili spicy or mild? And what’s your go-to topping? I’m genuinely curious. Drop your favorite combo in the comments. Can’t wait to hear what you come up with!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Ground Turkey Chili with Black Beans
Ingredients
- 3 tbsp extra virgin olive oil
- 1 medium onion chopped (about 1 cup)
- 1 carrot chopped (about ½ cup)
- 2 cups red bell peppers chopped
- Salt to taste
- 2 cloves garlic minced (about 2 tsp)
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 lb ground turkey preferably turkey thighs for richer flavor
- 3 cups chicken stock
- 1 tsp dried oregano
- 1 bay leaf
- 1 tbsp tomato paste
- 1 tbsp apple cider vinegar or white vinegar
- 2 15-oz cans black beans drained
- Freshly ground black pepper to taste
Instructions
Sauté the vegetables:
- Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion, carrot, and red bell peppers, followed by a pinch of salt. Sauté until the vegetables are softened and fragrant, approximately 6 to 8 minutes.
Incorporate the aromatics and spices:
- Add the minced garlic, chili powder, and cumin to the pot. Stir constantly for about 1 minute to bloom the spices and enhance their flavor.
Brown the ground turkey:
- Add the ground turkey to the pot and use a wooden spoon to break it apart. Increase the heat to medium-high and cook until the meat is no longer pink and lightly browned, about 5 minutes.
Combine the liquids and seasonings:
- Stir in the chicken stock, tomato paste, oregano, bay leaf, and apple cider vinegar. Use a spoon or spatula to scrape up any browned bits from the bottom of the pot—these contribute rich depth to the flavor.
Simmer the chili:
- Add the drained black beans to the pot. Bring the mixture to a gentle boil, then reduce the heat to low and cover. Allow the chili to simmer for 30 minutes, stirring occasionally.
Thicken and finish:
- Remove the lid and continue simmering uncovered for another 25–30 minutes, or until the chili reaches your preferred consistency. Remove the bay leaf before serving.
Season and serve:
- Taste and adjust with additional salt and freshly ground black pepper as needed. Serve hot with steamed rice, cornbread, or tortilla chips.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
