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Cozy Turkey Chili with Black Beans – Easy One-Pot Dinner

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A hearty and flavorful turkey chili with black beans, perfect for cold weather. This one-pot meal is quick, easy, and made with simple pantry ingredients, delivering a balanced, crowd-pleasing comfort food.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1.5 cups)
  • 4 cloves garlic, minced
  • 1.5 pounds ground turkey (93/7 works best)
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 2 jalapeños, minced (seeds removed for less heat)
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 cup low-sodium chicken broth
  • 1 tablespoon tomato paste
  • Shredded cheddar cheese (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Fresh cilantro, chopped (for serving)
  • Diced avocado (for serving)
  • Lime wedges (for serving)
  • Cornbread or tortilla chips (for serving)

Instructions

  1. Prep your ingredients first: dice the onion, mince the garlic, chop the bell peppers, and mince the jalapeños. Rinse and drain the black beans. Measure out your spices into a small bowl.
  2. Heat the olive oil in your Dutch oven over medium heat until shimmery but not smoking.
  3. Add the onion and cook for 4-5 minutes until translucent and starting to brown at the edges.
  4. Add the garlic, bell peppers, and jalapeños. Cook for another 3 minutes, stirring occasionally.
  5. Add the ground turkey. Break it up with a wooden spoon into small pieces. Cook for 6-8 minutes, stirring occasionally, until no longer pink and browned.
  6. Add the spice blend (chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper). Stir and cook for 1 minute to toast the spices.
  7. Add the tomato paste and stir it in. Cook for another minute.
  8. Pour in the fire-roasted tomatoes, tomato sauce, and chicken broth. Stir everything together, scraping up any browned bits from the bottom of the pot.
  9. Add the black beans. Stir gently to combine.
  10. Bring the chili to a boil, then reduce the heat to low. Cover the pot with the lid slightly ajar.
  11. Let it simmer for 25-30 minutes, stirring occasionally.
  12. Taste and adjust seasoning with more salt, cumin, or a splash of lime juice if needed.
  13. Let it rest for 5 minutes off the heat before serving.

Notes

For best flavor, make a day ahead and reheat. Toast spices for 60 seconds to deepen flavor. Don’t skip browning the turkey. For a thicker chili, mash half a cup of black beans before adding or simmer uncovered for extra 10-15 minutes. Leftovers keep in fridge for 4-5 days and freeze well for up to 3 months.

Nutrition

Keywords: turkey chili, black bean chili, one-pot chili, easy chili, healthy chili, winter comfort food

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