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Three Bean Turkey Chili Recipe Image

Three Bean Turkey Chili

Who could say no to a big pot of Three Bean Turkey Chili in the middle of a freezing cold winter? What I love about this recipe is that it is so versatile. Once you get the basics (which are explained in detail below), you can make any chili with whatever meat and bean you have on hand.
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 326kcal


For The 3 Bean Turkey Chili

  • 2 tablespoons olive oil
  • 3 medium onions chopped
  • 1 red or yellow bell pepper, stemmed and cut into small pieces
  • 1 jalapeno chile seeded and chopped
  • 5 cloves of garlic minced
  • 1/4 cup chili powder
  • 1 teaspoon chipotle powder
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground
  • 2 pounds ground turkey
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (15 oz.) can red kidney beans, drained and rinsed
  • 1 (15 oz.) can white beans, drained and rinsed
  • 1 (28 oz.) can diced tomatoes
  • 1 (14.5 oz.) can pureed tomato
  • 1 cup of low-sodium chicken stock or water
  • 1/2 cup fresh cilantro chopped

Optional Toppings:

  • 1 fresh jalapeno sliced thinly
  • 1 ripe avocado cut into small cubes
  • Lime wedges


  • Heat olive oil in a Dutch oven (or a large heavy bottom pan) over medium heat. Add in the onions, chopped bell pepper and jalapenos. Cook, stirring frequently until they are softened, 4-5 minutes. Add in the garlic, chili powder, chipotle powder, cumin, coriander, red pepper flakes, cayenne pepper, oregano, salt and pepper. Cook while stirring frequently until vegetables are softened, 5 minutes.
  • Add in the turkey. Using a wooden spoon, break it up into smaller pieces and cook until it is no longer pink, 8-10 minutes.
  • Add in the black beans, red kidney beans, white beans, diced tomatoes, tomato puree, and chicken stock. Give it a big stir. Put the lid on and bring it to a boil.
  • Once it boils, turn the heat to medium-low and put the lid ajar. Let it simmer, stirring every 10-15 minutes, for 25-30 minutes. It will thicken as it cooks.
  • Taste for seasoning and add if necessary. Right before serving, stir in the fresh cilantro.
  • To serve: Ladle the chili into soup bowls and garnish them with jalapeno slices and diced avocado. Serve with lime wedges on the side.


Calories: 326kcal | Carbohydrates: 14g | Protein: 29g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 489mg | Potassium: 816mg | Fiber: 6g | Sugar: 3g | Vitamin A: 2572IU | Vitamin C: 11mg | Calcium: 62mg | Iron: 4mg