Lean Turkey Chili With Black Beans – Hearty, Healthy, and Weeknight Easy

This lean turkey chili with black beans checks every box: hearty, flavorful, budget-friendly, and simple enough for a busy weeknight. It’s the kind of meal that warms you up without weighing you down. Ground turkey and black beans create a satisfying base, while tomatoes, spices, and a touch of heat bring everything together.

Make it once and you’ll have lunches for days, or a reliable dish for game night. It’s a crowd-pleaser that also happens to be good for you.

Why This Recipe Works

This recipe leans on a few smart tricks to maximize flavor. First, browning the turkey with onions and spices builds a rich foundation right in the pot.

Then, canned tomatoes and broth create a balanced, savory sauce that simmers into something cozy. Black beans add protein, fiber, and texture so the chili feels substantial without extra fat. A final splash of lime and a handful of fresh cilantro lift the flavors at the end.

What You’ll Need

• Olive oil – 1 tablespoon
• Lean ground turkey (93% or 99%) – 1.5 pounds
• Yellow onion, diced – 1 medium
• Red bell pepper, diced – 1 medium
• Garlic, minced – 3 to 4 cloves
• Tomato paste – 2 tablespoons
• Crushed tomatoes – 1 (28-ounce) can
• Low-sodium chicken broth – 1.5 cups
• Black beans, drained and rinsed – 2 (15-ounce) cans
• Ground cumin – 2 teaspoons
• Chili powder – 2 to 3 teaspoons (to taste)
• Smoked paprika – 1 teaspoon
• Dried oregano – 1 teaspoon
• Kosher salt – 1 to 1.5 teaspoons, plus more to taste
• Black pepper – 1/2 teaspoon
• Red pepper flakes or cayenne – 1/4 teaspoon (optional, for heat)
• Lime – 1, cut into wedges
• Fresh cilantro, chopped – 1/4 cup (optional)
• Optional toppings: diced avocado, shredded cheese, plain Greek yogurt, sliced green onions, crushed tortilla chips

Instructions

1. Warm the pot. Set a large pot or Dutch oven over medium heat and add the olive oil.

   When it shimmers, you’re ready to cook.

2. Brown the turkey. Add the ground turkey and break it up with a spatula. Cook until no longer pink, about 5 to 7 minutes. Season with a pinch of salt and pepper as it cooks.
3. Add aromatics. Stir in the diced onion and bell pepper.

   Cook until softened, 4 to 5 minutes. Add the garlic and cook 30 seconds until fragrant.

4. Bloom the spices. Stir in tomato paste, cumin, chili powder, smoked paprika, oregano, and red pepper flakes if using. Cook 1 to 2 minutes, stirring, until the tomato paste darkens slightly.

   This step builds deep flavor.

5. Pour in liquids. Add crushed tomatoes and chicken broth. Scrape up any browned bits from the bottom of the pot for extra flavor.
6. Add beans and season. Stir in the black beans, 1 teaspoon salt, and the black pepper. Bring the chili to a gentle simmer.
7. Simmer and thicken. Reduce heat to low and simmer uncovered for 20 to 30 minutes, stirring occasionally.

   The chili should thicken to a hearty consistency.

8. Taste and finish. Adjust salt and chili powder as needed. Squeeze in a wedge or two of lime and stir in cilantro if you like. The acidity brightens everything up.
9. Serve with toppings. Ladle into bowls and finish with your favorite toppings: a dollop of Greek yogurt, a sprinkle of cheese, avocado, or green onions.

   Add tortilla chips for crunch.

Keeping It Fresh

Chili tastes even better the next day. Let it cool, then store it in airtight containers in the fridge for up to 4 days. For longer storage, freeze in portions for up to 3 months.

Thaw overnight in the fridge or reheat gently on the stove with a splash of broth.

If you plan to freeze, skip the fresh cilantro and lime in the pot. Add those after reheating for the best flavor. Store toppings separately so they stay crisp and fresh.

Benefits of This Recipe

• High in protein, lower in fat. Lean turkey and black beans provide steady energy without heaviness.
• Fiber-rich. Black beans add fiber to keep you full and support digestion.
• Great for meal prep. One pot makes several servings that reheat beautifully.
• Budget-friendly. Pantry staples like beans and tomatoes stretch the meat further.
• Customizable spice level. Adjust chili powder and cayenne to suit everyone at the table.
• Gluten-free by nature. Just check labels on broth and spices to be safe.

Common Mistakes to Avoid

• Skipping the browning step. Quick color equals big flavor.

  Don’t rush it.

• Not blooming the spices. Cooking spices in oil and tomato paste opens up their aroma. Tossing them in at the end won’t do the same.
• Over-thinning. Add broth gradually. You can always add more, but it’s harder to fix a watery chili.
• Under-seasoning. Taste at the end.

  Beans and tomatoes soak up salt, so you may need a bit more.

• Forgetting acidity. A squeeze of lime at the finish brightens the whole pot.

Alternatives

• Swap the beans. Use pinto or kidney beans, or a mix, for different textures.
• Make it smoky. Add 1 to 2 chipotle peppers in adobo, minced, plus a teaspoon of the sauce.
• Vegetable boost. Stir in diced zucchini or frozen corn during the last 10 minutes.
• No tomatoes? Use tomato sauce plus a splash of apple cider vinegar. Or try fire-roasted tomatoes for extra depth.
• Slow cooker. Brown turkey and aromatics on the stove, then transfer to a slow cooker with the rest. Cook on Low 6 to 7 hours or High 3 to 4 hours.
• Spice alternatives. Try ancho chili powder for a mellow heat, or a pinch of cinnamon and cocoa for a subtle mole-inspired twist.
• Dairy-free creaminess. Top with avocado or a swirl of coconut yogurt instead of dairy.

FAQ

Can I make this chili ahead of time?

Yes.

Chili actually improves after a night in the fridge as the flavors meld. Reheat on the stove over low heat with a splash of broth if it’s thick.

Is 99% lean turkey too dry for chili?

It can be if you don’t build flavor. Browning well, using enough spices, and simmering with tomatoes and broth keeps it tender.

If you prefer a richer texture, use 93% lean.

How can I make it spicier without overpowering the flavor?

Add cayenne a pinch at a time, or stir in minced chipotle in adobo. You can also serve with hot sauce so each person adjusts their own bowl.

What can I serve with turkey chili?

It’s great with cornbread, rice, baked sweet potatoes, or a simple green salad. For a lighter option, spoon it over cauliflower rice.

Can I use dried beans instead of canned?

Absolutely.

Cook 1.5 cups dried black beans until tender, then stir them in. Keep the salt modest until the beans are soft to avoid tough skins.

How do I thicken chili if it’s too thin?

Simmer uncovered for 10 to 15 minutes more. You can also stir in a spoonful of tomato paste or mash some beans against the pot to release starch.

Can I make this recipe without oil?

Yes.

Dry-sauté the turkey first, then add onions and peppers with a splash of broth to prevent sticking. Flavor will still be solid.

Wrapping Up

Lean turkey chili with black beans is the kind of dependable recipe you’ll make on repeat. It’s simple, balanced, and adaptable to whatever you have on hand.

With a few pantry staples and smart seasoning, you get a pot of comfort that’s also wholesome. Keep the lime and toppings handy, and you’ve got a meal that satisfies every time.