Turkey and Black Bean Chili

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

This dish—though made with ground turkey with plenty of black beans and vegetables—has the kick of real chili, especially if you can get your hands on chili powder that is pure ground chilies, nothing else. (Most commercial brands are blends that include other seasonings like cinnamon, cumin, garlic powder, and salt.) Make the chili a day in advance; the flavors will improve overnight. Serve the chili with any or all of the toppings suggested.


  • 1 tablespoon olive oil
  • 1 cup chopped onions
  • 1 cup diced (¼ inch) red (bell) pepper
  • 1 cup diced (¼ inch) green bell pepper
  • ½ cup diced (¼ inch) carrot
  • 1 garlic clove, finely chopped
  • 1 tablespoon chili powder, or more to taste
  • 2 teaspoons ground cumin
  • 1 pound ground turkey
  • 2 cans (16 ounces each) black beans, drained and rinsed, or cups cooked dried black beans ( cups dried)
  • 3 cups reduced-sodium canned chicken broth, fat skimmed
  • 1 tablespoon tomato paste
  • Salt and Freshly ground black pepper


    1. Heat the oil in a large wide saucepan over medium-low heat. Add the onions, peppers, carrot, and garlic and cook, stirring, until the vegetables are very tender and the onions are golden, about 8 minutes. Sprinkle with the chili powder and cumin and stir to blend, letting the spices toast for a minute or so.
    2. Add the turkey and cook, stirring and breaking up the meat, until the turkey loses its pink color, about 5 minutes. Add the beans, broth, and tomato paste. Bring to a simmer over medium heat. Reduce the heat and simmer, uncovered, stirring occasionally, until the liquid has reduced and the chili has thickened, about 1 hour. Correct the seasonings and serve with bowls of toppings.