Tasty Three Bean Turkey Chili

Finding a hearty, satisfying dinner that pleases the whole family and doesn’t take forever to make can feel impossible, especially on busy weeknights. You want something filling and flavorful, but you also don’t want to spend hours in the kitchen or deal with a complicated recipe that requires a culinary degree to pull off.

That’s exactly why this three bean turkey chili has become my go-to recipe. It’s packed with protein from the ground turkey and three types of beans, has just the right amount of heat from chipotle and jalapeños, and comes together in one pot with straightforward steps that anyone can follow. Plus, it makes enough to feed a crowd or stock your freezer for those nights when cooking just isn’t happening.

What Kind of Ground Turkey Should I Use?

For this chili, you’ll want to pick up ground turkey that’s labeled as 93/7 or 85/15 (that’s the lean-to-fat ratio). The 93/7 is leaner and works great if you’re watching calories, but the 85/15 has a bit more fat which means more flavor and moisture in your chili. If you can only find ground turkey breast, that’ll work too, though it can be a little drier – just make sure you don’t overcook it. Some stores also sell dark meat ground turkey, which has a richer taste that’s closer to ground beef, so grab that if you see it and want a heartier flavor.

Options for Substitutions

This chili is pretty forgiving when it comes to swapping ingredients around:

• Ground turkey: You can easily swap ground turkey for ground chicken, lean ground beef, or even ground pork. For a vegetarian version, try adding extra beans or crumbled tempeh – just skip the browning step for tempeh and add it directly to the pot.
• Three types of beans: Don’t stress if you don’t have all three bean varieties. Use whatever combination you have on hand – pinto beans, navy beans, or even chickpeas work great. You can also use just one or two types and increase the quantity to make up the difference.
• Bell pepper: Any color bell pepper works here, or you can leave it out entirely if you’re not a fan. Green bell peppers will give you a slightly more bitter taste, while red or yellow are sweeter.
• Chipotle powder: If you don’t have chipotle powder, add an extra teaspoon of chili powder plus a pinch of smoked paprika to get that smoky flavor.
• Fresh toppings: The cilantro, fresh jalapeno, and avocado are all optional toppings. Use what you like and skip what you don’t. Sour cream, shredded cheese, or green onions also make great alternatives.
• Chicken stock: Water works fine if you don’t have stock on hand. You might want to add a bit more salt to taste if using water instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when making turkey chili is not breaking up the ground turkey properly while it cooks, which leaves you with large, rubbery chunks instead of a nice crumbly texture – use a wooden spoon or potato masher to break it apart as it browns.

Another common error is adding all the spices at once without toasting them first in the oil for 30-60 seconds, which releases their flavors and prevents that raw, powdery taste in your finished chili.

Don’t skip browning the turkey completely before adding the liquids, as that golden color adds depth to the overall flavor, and make sure to simmer the chili uncovered for at least 30 minutes so it thickens up properly.

Finally, resist the urge to add the beans too early – stir them in during the last 15 minutes of cooking to keep them from turning mushy and breaking apart.

What to Serve With Turkey Chili?

I love serving turkey chili with warm cornbread or corn muffins on the side – they’re perfect for soaking up all that flavorful broth. A big handful of tortilla chips or some crispy tortilla strips on top adds a nice crunch, and you can even crumble them right into your bowl. If you want to make it more filling, serve the chili over white rice or with some quesadillas cut into wedges. For a lighter option, a simple side salad with lime vinaigrette balances out the spicy, hearty chili really nicely.

Storage Instructions

Store: This chili actually tastes even better the next day once all the flavors have had time to meld together. Keep it in an airtight container in the fridge for up to 5 days. I love making a big batch on Sunday and eating it throughout the week with different toppings to keep things interesting.

Freeze: Turkey chili is one of those recipes that freezes like a dream. Let it cool completely, then portion it into freezer-safe containers or bags and freeze for up to 3 months. I usually freeze it in individual servings so I can grab just what I need for a quick lunch or dinner.

Reheat: Warm it up on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway through. Add a splash of chicken stock or water if it seems too thick after reheating, and save the fresh toppings like cilantro, avocado, and lime for right before serving.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2600
• Protein: 155-175 g
• Fat: 80-95 g
• Carbohydrates: 265-305 g

Ingredients

For the base and spices:

• 1 tsp chipotle powder (for smoky depth)
• 1/2 tsp dried oregano
• 1 tsp ground coriander
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil (extra virgin for better flavor)
• 1 red bell pepper (diced)
• 1 tbsp ground cumin (freshly ground preferred)
• 1/4 cup chili powder
• 5 garlic cloves (freshly minced)
• 1 tsp red pepper flakes
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 jalapeno (minced, seeds removed for less heat)
• 3 medium onions (diced into 1/2-inch pieces)

For the chilli:

• 15 oz black beans (drained and rinsed)
• 1 cup chicken stock
• 2 lb ground turkey (I use ground dark meat turkey)
• 28 oz diced tomatoes (San Marzano variety preferred)
• 15 oz red kidney beans (drained and rinsed)
• 14.5 oz tomato puree
• 15 oz white beans (drained and rinsed)

For garnish and serving:

• 1/2 cup fresh cilantro (chopped just before serving)
• 1 ripe avocado (sliced, add at serving time)
• lime wedges
• 1 fresh jalapeno (thinly sliced)

Step 1: Prepare Mise en Place and Toast Your Spices

• 3 medium onions
• 1 red bell pepper
• 5 garlic cloves
• 1 jalapeno
• 1 tsp chipotle powder
• 1/2 tsp dried oregano
• 1 tsp ground coriander
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp ground cumin
• 1/4 cup chili powder
• 1 tsp red pepper flakes

Dice the onions into 1/2-inch pieces, dice the red bell pepper, mince the garlic cloves, and mince the jalapeno (removing seeds if you prefer less heat).

In a small bowl, combine the chipotle powder, dried oregano, ground coriander, salt, black pepper, ground cumin, chili powder, and red pepper flakes.

I like to toast whole spices briefly in a dry pan before grinding them—it releases their oils and deepens the flavor significantly, though pre-ground spices work fine here too.

Having everything prepped and your spice blend ready will keep the cooking process smooth and prevent burning aromatics.

Step 2: Build the Aromatic Base

• 2 tbsp olive oil
• 3 medium onions
• 1 red bell pepper
• 1 jalapeno

Heat the extra virgin olive oil in a large pot or Dutch oven over medium-high heat until shimmering.

Add the diced onions, red bell pepper, and minced jalapeno, stirring occasionally, and cook for 4-5 minutes until the vegetables soften and the onions become translucent.

This develops a sweet, caramelized foundation that will carry flavor throughout the chili.

Step 3: Bloom the Spices and Add Aromatics

• 5 garlic cloves
• spice blend from Step 1

Add the minced garlic to the softened vegetables and cook for about 30 seconds until fragrant.

Then add the spice blend from Step 1 and stir constantly for 5 minutes—this blooming process is crucial because it releases the aromatic compounds in the spices and eliminates any raw, dusty flavor, creating a deep, complex base for your chili.

Step 4: Brown the Ground Turkey

• 2 lb ground turkey

Increase the heat to medium-high and add the ground dark meat turkey, breaking it up with a spoon or wooden spatula as it cooks.

Cook for 8-10 minutes, stirring frequently, until the turkey is no longer pink and has begun to brown slightly.

I prefer dark meat turkey here because it has more fat and flavor than white meat, making the chili richer and more satisfying.

Step 5: Build the Chili Body with Beans and Tomatoes

• 15 oz black beans
• 15 oz red kidney beans
• 15 oz white beans
• 28 oz diced tomatoes
• 14.5 oz tomato puree
• 1 cup chicken stock

Add the drained and rinsed black beans, red kidney beans, and white beans to the pot along with the diced tomatoes, tomato puree, and chicken stock.

Stir everything together thoroughly to combine and distribute the spices evenly.

The combination of three beans creates different textures—some will break down slightly and thicken the chili while others hold their shape—and the tomato products add acidity and depth.

Step 6: Simmer Low and Slow to Develop Flavor

Bring the chili to a gentle boil, then reduce the heat to low and partially cover the pot.

Simmer for 25-30 minutes, stirring every 10-15 minutes to prevent sticking and ensure even cooking.

The longer cooking time allows all the flavors to meld together, the beans to soften further, and the chili to thicken naturally as the liquid reduces.

Step 7: Taste, Adjust, and Finish

• 1/2 tsp cayenne pepper
• 1/2 cup fresh cilantro

Turn off the heat and taste the chili carefully.

Add the cayenne pepper (adjusting to your preferred heat level), and season with additional salt and pepper as needed—remember, flavors can taste muted when hot, so season conservatively.

Stir in the fresh cilantro just before serving.

The fresh herb brightens the deep, smoky flavors and adds a final layer of complexity.

Step 8: Serve with Fresh Toppings

• 1 ripe avocado
• 1 fresh jalapeno
• lime wedges

Ladle the chili into bowls and serve immediately with sliced avocado, fresh jalapeno slices, and lime wedges on the side.

The bright, creamy avocado and acidic lime juice complement the rich, spiced chili beautifully.

Tasty Three Bean Turkey Chili

Delicious Tasty Three Bean Turkey Chili recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 7 servings

Calories 2450 kcal

Ingredients

  

For the base and spices:

• 1 tsp chipotle powder (for smoky depth)
• 1/2 tsp dried oregano
• 1 tsp ground coriander
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil (extra virgin for better flavor)
• 1 red bell pepper (diced)
• 1 tbsp ground cumin (freshly ground preferred)
• 1/4 cup chili powder
• 5 garlic cloves (freshly minced)
• 1 tsp red pepper flakes
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 jalapeno (minced, seeds removed for less heat)
• 3 medium onions (diced into 1/2-inch pieces)

For the chilli:

• 15 oz black beans (drained and rinsed)
• 1 cup chicken stock
• 2 lb ground turkey (I use ground dark meat turkey)
• 28 oz diced tomatoes (San Marzano variety preferred)
• 15 oz red kidney beans (drained and rinsed)
• 14.5 oz tomato puree
• 15 oz white beans (drained and rinsed)

For garnish and serving:

• 1/2 cup fresh cilantro (chopped just before serving)
• 1 ripe avocado (sliced, add at serving time)
• lime wedges
• 1 fresh jalapeno (thinly sliced)

Instructions

 

• Dice the onions into 1/2-inch pieces, dice the red bell pepper, mince the garlic cloves, and mince the jalapeno (removing seeds if you prefer less heat). In a small bowl, combine the chipotle powder, dried oregano, ground coriander, salt, black pepper, ground cumin, chili powder, and red pepper flakes. I like to toast whole spices briefly in a dry pan before grinding them—it releases their oils and deepens the flavor significantly, though pre-ground spices work fine here too. Having everything prepped and your spice blend ready will keep the cooking process smooth and prevent burning aromatics.
• Heat the extra virgin olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the diced onions, red bell pepper, and minced jalapeno, stirring occasionally, and cook for 4-5 minutes until the vegetables soften and the onions become translucent. This develops a sweet, caramelized foundation that will carry flavor throughout the chili.
• Add the minced garlic to the softened vegetables and cook for about 30 seconds until fragrant. Then add the spice blend from Step 1 and stir constantly for 5 minutes—this blooming process is crucial because it releases the aromatic compounds in the spices and eliminates any raw, dusty flavor, creating a deep, complex base for your chili.
• Increase the heat to medium-high and add the ground dark meat turkey, breaking it up with a spoon or wooden spatula as it cooks. Cook for 8-10 minutes, stirring frequently, until the turkey is no longer pink and has begun to brown slightly. I prefer dark meat turkey here because it has more fat and flavor than white meat, making the chili richer and more satisfying.
• Add the drained and rinsed black beans, red kidney beans, and white beans to the pot along with the diced tomatoes, tomato puree, and chicken stock. Stir everything together thoroughly to combine and distribute the spices evenly. The combination of three beans creates different textures—some will break down slightly and thicken the chili while others hold their shape—and the tomato products add acidity and depth.
• Bring the chili to a gentle boil, then reduce the heat to low and partially cover the pot. Simmer for 25-30 minutes, stirring every 10-15 minutes to prevent sticking and ensure even cooking. The longer cooking time allows all the flavors to meld together, the beans to soften further, and the chili to thicken naturally as the liquid reduces.
• Turn off the heat and taste the chili carefully. Add the cayenne pepper (adjusting to your preferred heat level), and season with additional salt and pepper as needed—remember, flavors can taste muted when hot, so season conservatively. Stir in the fresh cilantro just before serving. The fresh herb brightens the deep, smoky flavors and adds a final layer of complexity.
• Ladle the chili into bowls and serve immediately with sliced avocado, fresh jalapeno slices, and lime wedges on the side. The bright, creamy avocado and acidic lime juice complement the rich, spiced chili beautifully.