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Quick Turkey Chili with Black Beans

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A fast, flavorful turkey chili with black beans that comes together in just 30 minutes. Perfect for busy weeknights, this one-pot meal uses simple ingredients and delivers rich, comforting flavor without hours of simmering.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground turkey (93% lean)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 medium bell pepper, diced (any color)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) diced tomatoes (fire-roasted preferred)
  • 1 can (8 ounces) tomato sauce (no salt added)
  • 1 cup low-sodium chicken broth (or water)
  • Juice of 1 lime (about 2 tablespoons)
  • 1/4 cup fresh cilantro, chopped
  • Optional toppings: shredded cheddar cheese, sour cream or Greek yogurt, diced avocado, sliced jalapeños, crushed tortilla chips

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
  2. Add the ground turkey and let it cook undisturbed for 2-3 minutes to brown. Then break it up and cook for another 3-4 minutes until no longer pink and golden-brown spots appear.
  3. Push the turkey to one side of the pot. Add the diced onion and bell pepper to the empty space and cook for 3-4 minutes until the onion is translucent. Add the minced garlic and cook for 30 seconds until fragrant. Stir everything together.
  4. Sprinkle the chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper over the meat and vegetables. Stir constantly for 45-60 seconds until the spices become fragrant and coat everything evenly.
  5. Pour in the diced tomatoes (with their juices), tomato sauce, and chicken broth. Add the drained and rinsed black beans. Stir everything together, scraping the bottom of the pot to release any browned bits.
  6. Bring the chili to a gentle boil, then reduce the heat to medium-low. Simmer uncovered for 15 minutes, stirring occasionally. If too thick, add a splash more broth or water; if too thin, simmer a few minutes longer.
  7. Remove the pot from the heat. Stir in the lime juice and fresh cilantro. Taste and adjust seasoning as needed.
  8. Let the chili rest for 5 minutes before serving. Ladle into bowls and add desired toppings.

Notes

Don’t skip browning the turkey or blooming the spices—these steps add deep flavor. Let the chili rest before serving for best texture. Leftovers taste even better the next day. For a vegetarian version, use two cans of beans and vegetable broth.

Nutrition

Keywords: turkey chili, black beans, quick chili, 30-minute dinner, weeknight dinner, healthy chili, easy chili recipe

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