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Easy Smoky Turkey Chili with Black Beans

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This smoky turkey chili with black beans is a quick and easy weeknight dinner that delivers deep, fire-kissed flavor without the fuss. Made with simple pantry ingredients, it’s the perfect cozy meal for fall and winter.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 1 ½ pounds ground turkey (93% lean)
  • 1 medium red bell pepper, diced
  • 2 tablespoons tomato paste
  • 1 tablespoon smoked paprika
  • 1 teaspoon chipotle powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 can (14.5 oz) fire-roasted diced tomatoes (undrained)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 2 cups low-sodium chicken broth
  • 1 tablespoon Worcestershire sauce
  • Shredded cheddar cheese (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Fresh cilantro, chopped (for serving)
  • Sliced jalapeños (for serving)
  • Diced avocado (for serving)
  • Lime wedges (for serving)
  • Tortilla chips or crusty bread (for serving)

Instructions

  1. Heat the oil in a Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes, until translucent and starting to soften.
  2. Add the garlic and cook for 30 seconds, stirring constantly.
  3. Add the ground turkey, breaking it up with a wooden spoon. Cook for 6-7 minutes, until no longer pink. Let excess liquid cook off for better browning.
  4. Stir in the tomato paste and all the spices (smoked paprika, chipotle powder, cumin, oregano, salt, pepper). Cook for 1-2 minutes, stirring constantly, to bloom the spices.
  5. Add the diced red bell pepper and cook for 2 minutes, stirring to combine.
  6. Pour in the fire-roasted tomatoes (with their juices), the drained black beans, the drained kidney beans, and the chicken broth. Stir everything together until well combined.
  7. Add the Worcestershire sauce and stir.
  8. Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, stirring occasionally.
  9. Taste and adjust seasoning after 25 minutes. Add more salt, pepper, or chipotle powder if needed. Add a splash of water or broth if too thick.
  10. Let it rest off the heat for 5 minutes before serving.

Notes

For a milder chili, use only ½ teaspoon chipotle powder. For a spicier version, add a minced fresh jalapeño with the onion. Don’t skip the Worcestershire sauce—it adds depth without tasting like Worcestershire. The chili is even better the next day as flavors meld. To thicken, mash some beans against the pot or simmer uncovered. For a vegetarian version, skip the turkey and double the black beans, adding a tablespoon of soy sauce for depth.

Nutrition

Keywords: smoky turkey chili, black beans, turkey chili, easy chili, weeknight dinner, comfort food, fall recipe, winter recipe

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