There’s nothing quite like a big, steaming bowl of chili to warm you up from the inside out. And this Turkey Chili with Veggies and Black Beans? It’s next-level comfort food. Picture this: tender ground turkey, hearty black beans, and a medley of colorful veggies, all simmering together in a rich, flavorful tomato base. The best part? It’s as nutritious as it is delicious! Whether you’re meal-prepping for the week, feeding a crowd, or just craving something hearty and satisfying, trust me—you’re going to love this one.
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Why You’ll Love Turkey Chili with Veggies and Black Beans
Versatile: This chili is perfect for any occasion—quick weeknight meals, meal prep, or even a cozy dinner party. Serve it with rice, tortilla chips, or enjoy it as is!
Budget-Friendly: You don’t need fancy ingredients to make this. Everything in this dish is affordable and easy to find, making it a great option for feeding a family without breaking the bank.
Quick and Easy: No complicated steps here! If you can brown meat and stir, you can make this chili.
Customizable: Want it spicier? Add jalapeños. Prefer it milder? Tone down the chili powder. You can easily tweak this recipe to match your taste.
Crowd-Pleasing: Even picky eaters will enjoy this! It’s full of flavor, packed with protein, and has a satisfying, hearty texture that everyone will love.
Ingredients in Turkey Chili with Veggies and Black Beans
Ground Turkey: The lean protein base that keeps this chili hearty yet healthy. Feel free to swap with ground chicken or beef if you prefer.
Black Beans: These add a creamy, satisfying bite and extra fiber. You can use canned for convenience or cook your own.
Bell Peppers: A mix of red, yellow, or green peppers adds sweetness and a pop of color.
Onion and Garlic: The dynamic duo that builds a deep, aromatic base for the chili.
Tomatoes: Crushed or diced tomatoes create the perfect saucy consistency. Fire-roasted tomatoes add a smoky touch.
Tomato Paste: This thickens the chili and gives it a concentrated, rich tomato flavor.
Broth: Chicken or vegetable broth helps to loosen up the chili and deepen the flavors.
Chili Powder & Cumin: The key spices that give chili its signature warmth and depth.
Paprika & Oregano: For a hint of smokiness and a layer of earthy goodness.
Salt & Pepper: Simple seasonings that bring everything together.
Olive Oil: Used for sautéing and adding a touch of richness.
How to Make Turkey Chili with Veggies and Black Beans
Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add diced onions and bell peppers, cooking until softened. Stir in minced garlic and cook for another 30 seconds until fragrant.
Brown the Turkey: Add the ground turkey to the pot, breaking it up with a spoon. Cook until it’s no longer pink.
Add the Spices: Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Let the spices toast for a minute to enhance their flavors.
Pour in the Tomatoes & Broth: Add the diced tomatoes, tomato paste, and broth. Stir everything together, making sure to scrape up any browned bits from the bottom of the pot.
Simmer to Perfection: Bring the chili to a gentle simmer, cover, and let it cook for at least 30 minutes. This allows the flavors to meld beautifully.
Stir in the Black Beans: Add the drained black beans and let them heat through for about 5 more minutes.
Serve and Enjoy: Ladle the chili into bowls and garnish with your favorite toppings!
How to Serve Turkey Chili with Veggies and Black Beans
With Toppings: Add shredded cheese, avocado slices, fresh cilantro, or a dollop of sour cream for extra flavor.
Over Rice or Quinoa: For a heartier meal, serve it over a bed of rice or quinoa.
With Cornbread or Tortilla Chips: Perfect for dipping and adding some crunch.
As a Chili Bowl: Keep it simple and enjoy it straight from the bowl—it’s that good!
Additional Tips
Make It Ahead: Chili tastes even better the next day! Make a big batch and store it in the fridge.
Adjust the Spice Level: If you like it hotter, add extra chili powder or fresh jalapeños. For a milder version, reduce the spice and add a touch of honey.
Freeze for Later: This chili freezes beautifully! Store in an airtight container for up to 3 months.
Thicken It Up: If you like a thicker chili, let it simmer uncovered for an extra 10–15 minutes.
FAQ
Q1: Can I use a different type of bean?
A1: Absolutely! Kidney beans, pinto beans, or even chickpeas would work well.
Q2: Can I make this chili vegetarian?
A2: Yes! Just swap the turkey for extra beans or lentils, and use vegetable broth instead of chicken broth.
Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 4 days.
Q4: Can I make this in a slow cooker?
A4: Yes! Brown the turkey first, then add everything to a slow cooker and cook on low for 6–8 hours.
Q5: What’s the best way to reheat chili?
A5: Reheat in a pot over medium-low heat or microwave in 1-minute intervals, stirring in between.
Q6: Can I double this recipe?
A6: Definitely! It’s great for meal prep or feeding a crowd. Just make sure you have a big enough pot.
Q7: Can I add extra vegetables?
A7: Of course! Zucchini, carrots, or corn would be delicious additions.
Q8: What’s the best way to make this chili extra thick?
A8: Let it simmer uncovered for a longer time, or mash some of the beans into the mixture.
Q9: Can I make this dairy-free?
A9: Yes, it’s naturally dairy-free! Just skip any cheese or sour cream toppings.
Q10: What can I serve with this chili?
A10: It pairs wonderfully with cornbread, rice, tortilla chips, or a side salad.
Final Thoughts
This Turkey Chili with Veggies and Black Beans is the kind of dish that warms your heart as much as it warms your belly. It’s easy to make, full of flavor, and perfect for meal prep or feeding a crowd. Whether you enjoy it as a cozy weeknight dinner or serve it at your next gathering, this chili is sure to become a household favorite. So grab your pot and get cooking—trust me, you’re going to love this one!
Print
Turkey Chili with Veggies and Black Beans
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Chili
- Method: Stovetop
- Cuisine: American
Description
This veggie-packed turkey chili is the perfect high-protein recipe for a healthy lunch or easy dinner. Loaded with lean ground turkey, black beans, and fresh veggies, this chili is hearty, flavorful, and nutritious. Whether made on the stovetop, slow cooker, or pressure cooker, it’s a simple, one-pot meal that’s ideal for meal prep or a cozy family dinner. Try this fine dining recipe twist on traditional chili, full of garlic, smoky spices, and a secret ingredient cocoa powder!
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, diced (or any color)
- 3–4 cloves garlic, minced
- 1 tablespoon chili powder
- 1/2 tablespoon cumin
- 1/2 tablespoon smoked paprika
- 1/2 tablespoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, adjust to spice preference)
- 1 lb. ground turkey
- 1 large zucchini, diced
- 1 cup chicken or beef broth (or vegetable broth/water)
- 1 tablespoon cocoa powder
- 1 cup frozen or fresh corn
- 15 oz. canned black beans, drained and rinsed
- 15 oz. canned crushed tomatoes
- 1 teaspoon kosher salt (or more to taste)
- 1/2 teaspoon black pepper (or more to taste)
Optional Toppings:
- Chopped fresh cilantro
- Diced red onion
- Sour cream
- Shredded cheese
- Sliced avocado
Instructions
Stovetop Method:
- In a large pot or Dutch oven over medium-high heat, heat the olive oil. Add diced onion and bell pepper. Sauté for 3-5 minutes until softened.
- Stir in minced garlic, chili powder, cumin, smoked paprika, garlic powder, and cayenne pepper. Cook for another minute until fragrant.
- Add diced zucchini and ground turkey. Break apart the turkey and cook until browned and the zucchini softens slightly.
- Pour in the broth, cocoa powder, corn, black beans, crushed tomatoes, salt, and black pepper. Stir well and bring to a boil.
- Reduce heat to low, cover, and simmer for at least 30 minutes (or up to 4 hours for enhanced flavor). Stir occasionally.
- Serve with desired toppings and enjoy!
Slow Cooker Method:
- Sauté the onion, bell pepper, garlic, and spices in olive oil as directed. Transfer to a slow cooker.
- Add the remaining ingredients and stir well.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Serve with toppings of choice.
Instant Pot Method:
- Use the sauté function to cook the onion, bell pepper, garlic, and spices in olive oil.
- Add the turkey and cook until browned.
- Stir in the remaining ingredients. Close the lid and set the pressure cooker to high pressure for 10 minutes.
- Allow a natural release for 10 minutes, then quick release. Stir and serve.
Notes
- Swap turkey for ground chicken or beef if preferred.
- For a vegetarian version, omit the turkey and add extra beans or lentils.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 279
- Sugar: 7g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7
- Protein: 25g
- Cholesterol: 55mg