This three bean turkey chili promises a satisfying meal and a warm hug from the inside, making it a perfect companion on cold nights. The bean trio – garbanzo, black, and red kidney beans – give different textures to the chili, while the ground turkey absorbs all the flavorful spices. If you want to use your leftover turkey from Thanksgiving instead of ground turkey, do it by all means! This recipe is a wonderful way to use up the big bird. To make this chili the ultimate flavor bomb, don’t forget to top your chili with the shredded cheese, sliced green onions, and chopped cilantro!
Three Bean Turkey Chili
Servings: 5
Ingredients
- 1 to 1½ tbsp olive oil
- 1 large onion chopped
- 2 jalapenos chopped
- 1 lb ground turkey
- 1½ tbsp chili powder
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tbsp dried oregano
- ½ tsp garlic powder
- ½ tsp cayenne pepper or to taste
- 1 tsp sea salt plus some extra
- 1 tbsp tomato paste
- 3 cups diced tomatoes
- 1 can garbanzo beans drained
- 1 can black beans drained
- 1 can red kidney beans drained
- 1 to 2 bay leaves
- ½ tsp brown sugar
- Water or chicken broth
- Black pepper or to taste
Toppings
- Shredded cheddar or Mexican-blend cheese
- Green onions, sliced
- A handful of cilantro, chopped
Instructions
- Heat the olive oil over medium heat and saute the onions and jalapenos until the onions are translucent.
- Add the ground turkey and break the meat apart. Add the chili powder, paprika, ground cumin, dried oregano, garlic powder, cayenne pepper, and sea salt when the meat is no longer pink. Keep tossing the meat until all the spices have been incorporated. Keep an eye on the heat so the spices don't burn.
- Add the tomato paste and continue cooking until the paste changes to a deeper red color, about 1 minute.
- Add the diced tomatoes, garbanzo, black and red kidney beans, bay leaves, brown sugar, and just enough water to cover all the ingredients. Bring the pot to a boil, then turn the heat down to medium-low and cook for 1 hour to 1 hour and 15 minutes, stirring every 20 minutes.
- Taste and adjust the seasoning with sea salt and black pepper.
- Divide the chili into bowls and top each bowl with shredded cheese, sliced green onions, and cilantro. Serve immediately.