Three Bean Turkey Chili

one-pot turkey chili in a bowl with a spoon.

4.75 from 16 votes

Three Bean Turkey Chili

This one-pot three bean turkey chili is made with lean ground turkey, three types of beans, loads of vegetables, and delicious spices. It's a hearty lean chili recipe that tastes amazing and reheats well.

Servings:

Ingredients

1 lb lean ground turkey (or beef) 99% lean ** see note 1
1 can kidney beans 15.5 ounce can
1 can great northern beans 15.5 ounce can
1 can black beans 15.5 ounce can
1 can corn (drained) or substitute fresh corn or frozen corn
2 cans fire roasted tomatoes 15.5 ounce cans
1 large onion diced
4 garlic cloves minced, see note 3
3 celery stalks chopped
1 bell pepper diced
2-4 cups broth (or water) see note 4
2 tablespoon olive oil
2 tablespoon McCormick's chili powder see note 2
2 teaspoon ground cumin
2 teaspoon dried oregano
salt to taste
½ teaspoon black pepper optional

US Customary - Metric

Instructions

Prepare the vegetables. Peel and dice the onion. Mince the garlic. Wash and chop the bell peppers and celery.
In a large pot on medium-high heat, add the olive oil. Sautee the diced onions,in the olive oil for one to two minutes. Add the ground turkey and minced garlic. Use the wooden spoon to break up the clumps while cooking through (about 3 minutes).
Add the chopped bell peppers, canned corn (drain juice from can), celery, canned beans (including the bean juice in the can), and the fire-roasted canned tomatoes.
Pour the broth. Add more broth as desired for the consistency you want. Add the chili seasoning: ground cumin, dried oregano, salt, black pepper, and chili powder.
Mix the turkey chili and cover. Turn the heat to medium and cook for about 45 minutes.

Video

Notes

You can substitute lean ground chicken, shredded rotisserie chicken, lean ground beef, or leftover turkey breast (like from Thanksgiving).
In the U.S., the "chili powder" used for this recipe is not spicy. It's different from spicy chili powder. Make sure you get the right kind, otherwise you might have a super spicy chili!
Substitute 2 teaspoon ground garlic powder for freshly minced garlic.
Use chicken broth, beef broth, vegetable broth, or water. Start with 2 cups and increase based on your desired consistency. The liquid might cook off a bit as the chili simmers.
Storage: Store this chili in an airtight container in the fridge for up to 5 days or in the freezer for up to 4 months.

Nutrition