This turkey and bean chili takes only 15 minutes to throw together.
Days like these are perfect for cooking a big pot of chili beans, don’t you think?
The basis for this turkey chili recipe comes from my friend Kelsey’s mom Janeen.
Elise Bauer
It’s one of their family favorites.
First we saute onions, carrots, and bell pepper in olive oil.
To the onions we add garlic, chili powder, and ground cumin.
Elise Bauer
Heating the spices at this point will help bring out more of their flavor.
To this flavor base we add ground turkey and cook it until it is no longer pink.
Make Your Turkey Chili Spicier
As is, this recipe makes a fairly mild chili.
Elise Bauer
you’re able to also use it as a filling for tacos or in a burrito bowl.
you’ve got the option to freeze it for up to three months.
Freeze in individual portions infreezer containers or bagswith as much air pressed out as possible.
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Thaw overnight in the fridge, or warm it up straight from the freezer.
Either way, the best way to reheat is in a saucepan over low heat on the stove top.
Looking for More Great Chili Recipes?
Elise Bauer
Ground Turkey Chili With Black Beans
This recipe produces a mildly spicy chili.
Add the chopped onion, carrot, and bell peppers, and sprinkle with salt.
Cook until softened, 6 to 8 minutes.
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Cook for 1 minute more.
Break the turkey up with a wooden spoon.
Increase the heat to medium high.
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Stir and cook until the turkey is no longer pink, about 5 minutes.
Add the black beans.
Bring the chili to a boil, lower to a simmer.
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Cover and cook for half an hour.
Uncover and cook for another half hour, or until the the liquid thickens.
Remove the bay leaf.
Elise Bauer
Taste the chili and adjust seasonings, adding salt and pepper to taste.
Serve with rice or heated corn tortillas.
