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Smoky Three-Bean Turkey Chili

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This smoky three-bean turkey chili is the ultimate comfort food—quick, easy, and packed with bold, campfire-inspired flavor from smoked paprika and chipotle. Perfect for busy weeknights or meal prep, it’s a healthier twist on classic chili that even beef lovers will adore.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1½ cups)
  • 4 cloves garlic, minced
  • 1 pound lean ground turkey (93/7 or 90/10)
  • 1 red bell pepper, diced (about 1 cup)
  • 2 tablespoons smoked paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1 teaspoon chili powder
  • ½ teaspoon chipotle powder (or 1 chipotle pepper in adobo sauce, finely minced)
  • ½ teaspoon black pepper, freshly ground
  • 1 teaspoon salt, plus more to taste
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 1 cup low-sodium chicken broth (or beef broth)
  • Optional toppings: shredded cheddar or Monterey Jack cheese, sour cream or Greek yogurt, fresh cilantro, diced avocado, pickled jalapeños, crushed tortilla chips or Fritos

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 30 seconds.
  2. Add the diced onion and bell pepper. Cook for 4-5 minutes, stirring occasionally, until the onion is translucent and starts to brown at the edges. Add a splash of water or broth if the pan looks dry.
  3. Add the minced garlic and stir constantly for 30 seconds to prevent burning.
  4. Add the ground turkey. Break it up with a wooden spoon into small crumbles. Cook for 6-7 minutes, stirring occasionally, until no pink remains. Let any excess liquid cook off.
  5. Add all the spices: smoked paprika, cumin, oregano, chili powder, chipotle powder, black pepper, and salt. Stir and cook for 1 minute to bloom the spices.
  6. Pour in the fire-roasted tomatoes and tomato sauce. Stir to combine, scraping the bottom of the pot to release any browned bits.
  7. Add the chicken broth and all three beans (drained and rinsed). Stir until well combined.
  8. Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, stirring occasionally. The chili should be bubbling gently.
  9. Taste and adjust seasoning after 20 minutes. Add more salt, heat, or a pinch of sugar if needed.
  10. Let the chili rest off the heat for 5-10 minutes before serving. The chili is ready when the liquid has reduced slightly and the beans look plump and tender, with a deep reddish-brown color.

Notes

For best flavor, don’t skip browning the turkey and vegetables or blooming the spices. Rinse canned beans to control sodium and texture. This chili improves overnight—make it a day ahead for deeper flavor. For a thicker chili, simmer uncovered for 10-15 minutes; for thinner, add more broth. Adjust spice level by varying chipotle. Freezes well for up to 3 months.

Nutrition

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

Find it online: https://grubella.com/smoky-three-bean-turkey-chili-easy-best-recipe/