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Smoky Three-Bean Turkey Chili

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A hearty and flavorful turkey chili with three types of beans, smoky chipotle peppers, and a rich, comforting broth. Perfect for busy weeknights or lazy Sundays, this easy recipe comes together in about 45 minutes and is even better the next day.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 pound lean ground turkey (93% lean)
  • 2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon adobo sauce
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 1 can (14.5 ounces) fire-roasted diced tomatoes, with juices
  • 2 tablespoons tomato paste
  • 3 cups low-sodium chicken broth
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1 bay leaf
  • 1 tablespoon fresh lime juice
  • Optional toppings: shredded cheddar cheese, sour cream or Greek yogurt, diced avocado, fresh cilantro, sliced jalapeños, crushed tortilla chips

Instructions

  1. Prep your ingredients first: dice the onion, mince the garlic, drain and rinse all three cans of beans, and measure out your spices.
  2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until soft and translucent.
  3. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
  4. Add the ground turkey to the pot. Break it up with a wooden spoon and cook for 6 to 8 minutes, until no longer pink and some brown bits form on the bottom of the pot.
  5. Sprinkle the smoked paprika, ground cumin, dried oregano, salt, and pepper over the cooked turkey. Stir and cook for 1 minute to bloom the spices.
  6. Add the minced chipotle peppers and adobo sauce. Stir well to incorporate.
  7. Stir in the tomato paste and cook for 2 minutes, stirring constantly, until caramelized.
  8. Pour in the fire-roasted diced tomatoes with their juices. Scrape the bottom of the pot to lift up any browned bits.
  9. Add the chicken broth and stir until well combined.
  10. Add the kidney beans, black beans, pinto beans, and bay leaf. Stir gently to distribute evenly.
  11. Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for 25 to 30 minutes, stirring occasionally, until thickened.
  12. Remove the bay leaf and discard. Stir in the fresh lime juice.
  13. Taste and adjust seasoning with more salt, pepper, or lime juice as needed. For more heat, add a pinch of cayenne or another minced chipotle pepper.
  14. Let the chili rest for 5 minutes off the heat before serving. Serve hot with desired toppings.

Notes

For best flavor, do not drain the fat after browning the turkey; use it to bloom the spices. The chili tastes even better the next day. To thicken, simmer longer or mash some beans against the pot. For a vegetarian version, omit turkey and use vegetable broth. For a slow cooker, brown turkey and sauté aromatics first, then cook on low for 6-8 hours, adding beans during the last hour.

Nutrition

Keywords: turkey chili, three-bean chili, smoky chili, easy chili recipe, healthy chili, gluten-free chili, meal prep chili

Find it online: https://breezybake.com/smoky-three-bean-turkey-chili-recipe-easy-and-hearty/