Three Bean Turkey Chili

Total Time:
1 hr 5 min
10 min
55 min

6 servings

  • 2 tablespoons olive oil
  • 2 pounds ground turkey (not lean)
  • Kosher salt and freshly ground black pepper
  • 4 cloves garlic, chopped
  • 2 stalks celery, chopped
  • 1 large onion, chopped
  • 3 tablespoons chile powder
  • 2 tablespoons tomato paste
  • One 28-ounce can diced tomatoes
  • One 15-ounce can pinto beans, rinsed and drained
  • One 15-ounce can kidney beans, rinsed and drained
  • One 15-ounce can black beans, rinsed and drained
  • One 4-ounce can diced green chiles (mild, medium or hot, as desired)
  • 2 cups chicken broth
  • 1 cup shredded pepper Jack or sharp Cheddar, for topping
  • 1 cup sour cream, for topping
  • 1 cup sliced scallions, for topping
  • Heat the olive oil in a Dutch oven or large wide pot over medium-high heat. Add the turkey, 1 teaspoon salt and a few grinds of pepper and cook, breaking up any clumps with a wooden spoon, until brown, about 8 minutes. Remove the turkey and set aside. Add the garlic, celery, onion and 1/4 teaspoon salt to the pot and cook, stirring occasionally, until the vegetables have softened, about 8 minutes. Add the chile powder and tomato paste and cook, stirring, 1 minute.

  • Return the turkey to the pot and add the diced tomatoes, beans, green chiles and chicken broth. Increase the heat to medium-high and bring to a simmer, then reduce the heat and simmer until the vegetables are tender and the flavors have melded, about 30 minutes.

  • Serve the chili topped with the cheese, sour cream and scallions.

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