Spicy Black Bean & Turkey Chili Cups – A Fun, Flavor-Packed Weeknight Bite

These little chili cups bring big flavor without much fuss. They’re spicy, hearty, and baked into crisp tortilla shells that you can eat with your hands. Perfect for game day, potlucks, or a quick dinner, they’re a playful twist on classic chili.

You get all the comfort of a simmered pot with the convenience of a handheld snack. Make a batch, add toppings, and watch them disappear.

Why This Recipe Works

This recipe keeps prep simple while delivering bold flavor. Ground turkey cooks quickly and takes on spices beautifully, so the chili tastes slow-simmered in a fraction of the time.

Black beans add body, fiber, and a creamy texture that balances the heat. Baking the mixture in small tortilla cups creates a crisp shell that holds everything together—great for portion control and easy serving. Plus, the base recipe is flexible, so you can adjust the heat, switch beans, or load up on toppings without changing the core method.

Shopping List

• Ground turkey (1 pound, 93% lean works well)
• Black beans (1 can, 15 ounces, drained and rinsed)
• Diced tomatoes (1 can, 14.5 ounces, fire-roasted preferred)
• Tomato paste (2 tablespoons)
• Yellow onion (1 medium, diced)
• Garlic (3 cloves, minced)
• Jalapeño or serrano (1, seeded and minced; optional for extra heat)
• Chili powder (1.5 tablespoons)
• Ground cumin (2 teaspoons)
• Smoked paprika (1 teaspoon)
• Oregano (1 teaspoon, dried)
• Kosher salt and black pepper
• Low-sodium chicken broth (1/2 cup)
• Olive oil (1–2 tablespoons)
• Small flour tortillas (8–10 street-taco size) or regular tortillas cut into circles
• Shredded cheese (1 to 1.5 cups; cheddar, Monterey Jack, or pepper jack)
• Fresh cilantro (for garnish)
• Lime (1, cut into wedges)
• Optional toppings: sour cream or Greek yogurt, diced avocado, sliced green onions, pickled jalapeños, hot sauce

How to Make It

1. Prep the pan. Heat your oven to 375°F (190°C).

   Lightly grease a standard muffin tin or line with silicone cups.

2. Make tortilla cups. If using street-taco tortillas, warm them for 20–30 seconds to make them flexible. Press each tortilla into a muffin cup to form a bowl. If using regular tortillas, cut 4–5-inch circles first.

   Lightly mist with oil and sprinkle with a pinch of salt.

3. Sweat the aromatics. In a large skillet over medium heat, add olive oil. Cook the diced onion with a pinch of salt for 3–4 minutes until translucent. Stir in garlic and minced jalapeño and cook 30–60 seconds until fragrant.
4. Brown the turkey. Add ground turkey.

   Cook, breaking it up, until no longer pink, about 5–6 minutes. Season with salt and pepper as it cooks.

5. Spice it up. Stir in chili powder, cumin, smoked paprika, and oregano. Toast the spices for 30 seconds to wake up their flavor.
6. Build the chili. Add tomato paste, diced tomatoes, black beans, and chicken broth.

   Stir well, reduce heat to medium-low, and simmer 8–10 minutes. The mixture should thicken to a scoopable consistency.

7. Taste and adjust. Add salt, pepper, and a squeeze of lime to brighten. If you want more heat, a dash of hot sauce works now.
8. Assemble the cups. Spoon chili into each tortilla cup, almost to the top.

   Sprinkle with shredded cheese.

9. Bake. Bake for 12–15 minutes, until the tortillas are crisp at the edges and the cheese is melted and bubbly.
10. Finish and serve. Let cups cool 3–5 minutes so they set. Top with cilantro, a dollop of sour cream or yogurt, avocado, and a squeeze of lime. Serve warm.

How to Store

Store leftover chili (without the tortilla cups) in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

If you’ve already baked the cups, they’re best on day one. The tortillas soften as they sit. For make-ahead, keep the chili and tortillas separate, then bake fresh when you’re ready.

To reheat baked cups, use a 350°F (175°C) oven or toaster oven for 8–10 minutes to crisp them back up. Microwaving works in a pinch but will keep the tortillas soft.

Health Benefits

• Lean protein: Ground turkey provides high-quality protein with less saturated fat than many red meats.
• Fiber-rich beans: Black beans offer fiber that supports digestion, helps with fullness, and stabilizes blood sugar.
• Balanced meal: Protein, fiber, and complex carbs from tortillas create a satisfying, well-rounded bite.
• Spice benefits: Chili peppers and spices like cumin and paprika bring antioxidants and may support metabolic health.
• Customize the fats: Using olive oil and avocado gives you heart-healthy monounsaturated fats.

Common Mistakes to Avoid

• Watery filling: If the chili is too loose, the cups get soggy. Simmer long enough to thicken before filling.
• Underseasoning: Turkey needs salt and spices to shine.

  Taste at every stage and adjust.

• Tortillas tearing: Cold tortillas crack. Warm them briefly so they flex into the muffin tin without breaking.
• Overfilling: Too much chili spills over and softens the tortillas. Leave a little room for cheese.
• Skipping the rest: Let baked cups sit a few minutes.

  They hold together better and are easier to lift out.

Alternatives

• Protein swaps: Use ground chicken, lean beef, or plant-based crumbles. Shredded rotisserie chicken works too—add it after the spices and simmer gently.
• Bean options: Pinto or kidney beans are great substitutes. For a lighter texture, use half beans and half corn.
• Heat control: Skip jalapeños for mild cups, or use chipotles in adobo for smoky heat.

  Red pepper flakes are an easy add.

• Tortilla choices: Corn tortillas create a gluten-free option with a toasty flavor. Phyllo cups or mini puff pastry shells also work for party bites.
• Dairy-free: Use a dairy-free cheese or skip it and add a creamy avocado slice on top.
• Veg boost: Stir in diced bell pepper, corn, or finely chopped zucchini when sautéing the onion.

FAQ

Can I make the chili ahead of time?

Yes. The chili can be made 2–3 days ahead and stored in the fridge.

Reheat until hot and thick, then assemble and bake the cups just before serving.

How do I keep the tortilla cups crispy?

Make sure the chili is thick, not soupy. You can also par-bake the tortilla shells for 5–6 minutes before filling. Reheat leftovers in the oven, not the microwave.

What if I don’t have a muffin tin?

Use ramekins lined with tortillas, or cut tortillas into quarters and drape them over an upside-down muffin tin to pre-bake shells.

You can also serve the chili over tortilla chips for nacho-style bites.

Can I make this gluten-free?

Yes. Use corn tortillas and confirm your spices and broth are certified gluten-free. Everything else in the base recipe is naturally gluten-free.

Is this recipe very spicy?

It’s medium-spicy as written.

For less heat, skip the fresh chili and use mild chili powder. For more heat, add extra jalapeño, chipotle, or hot sauce.

What cheese melts best?

Monterey Jack, cheddar, or pepper jack melt nicely and add flavor. If using pre-shredded cheese, choose a good-quality brand.

Freshly grated cheese melts the smoothest.

Can I use leftover turkey?

Absolutely. Chop or shred cooked turkey and add it after sautéing the aromatics and toasting the spices. Simmer gently so it stays tender.

In Conclusion

Spicy Black Bean & Turkey Chili Cups are a clever, crowd-friendly way to serve a weeknight favorite.

They’re quick, customizable, and easy to scale for parties or meal prep. Keep the chili thick, season boldly, and finish with fresh toppings for the best bite. Once you try them, they’ll become your go-to for casual dinners and game-day spreads alike.