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Smoky Three-Bean Turkey Chili: Easy One-Pot Dinner

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A rich and smoky turkey chili with three types of beans, ready in about 45 minutes. This one-pot dinner is hearty, satisfying, and perfect for meal prep or feeding a crowd.

Ingredients

Scale
  • 1 lb ground turkey (93% lean)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 can (14.5 oz) fire-roasted diced tomatoes (undrained)
  • 1 can (8 oz) tomato sauce
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 cup low-sodium chicken broth
  • 2 tablespoons smoked paprika
  • 1 chipotle pepper in adobo sauce, minced, plus 1 teaspoon adobo sauce
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 tablespoon chili powder
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 2 tablespoons olive oil
  • Optional toppings: shredded cheddar cheese, sour cream or Greek yogurt, diced avocado, fresh cilantro, sliced jalapeños, lime wedges, crushed tortilla chips

Instructions

  1. Prep your ingredients first. Dice the onion and bell pepper, mince the garlic, drain and rinse all three cans of beans, and measure out your spices.
  2. Heat the oil. Set your Dutch oven or pot over medium-high heat and add 2 tablespoons of olive oil. Let it heat until it shimmers—about 30 seconds.
  3. Cook the turkey. Add the ground turkey to the pot and break it up with your wooden spoon. Cook for 5-7 minutes, stirring occasionally, until the turkey is browned and no longer pink. Use a slotted spoon to transfer the turkey to a plate and set it aside. Leave any rendered fat in the pot.
  4. Sauté the aromatics. Reduce the heat to medium and add the diced onion and bell pepper to the pot. Cook for 4-5 minutes, stirring occasionally, until the onion is translucent and the pepper has softened.
  5. Add the garlic and spices. Stir in the minced garlic, smoked paprika, ground cumin, chili powder, and dried oregano. Cook for 1 minute, stirring constantly.
  6. Add the chipotle. Stir in the minced chipotle pepper and the teaspoon of adobo sauce.
  7. Deglaze the pot. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot with your wooden spoon.
  8. Add the tomatoes and beans. Stir in the diced tomatoes (with their juices), tomato sauce, and all three cans of drained and rinsed beans. Return the cooked turkey to the pot. Give everything a good stir until it’s well combined.
  9. Bring to a simmer. Increase the heat to high and bring the chili to a boil. Once it’s boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes. Stir occasionally.
  10. Taste and adjust. After 25 minutes, taste the chili. Add salt and pepper as needed. If you want more heat, add another dash of chili powder or a pinch of cayenne. If it’s too thick, stir in a splash of broth or water. If it’s too thin, let it simmer uncovered for another 5-10 minutes.
  11. Rest before serving. Turn off the heat and let the chili sit for 5 minutes before serving.
  12. Serve with toppings. Ladle the chili into bowls and let everyone customize their own.

Notes

For best flavor, toast the spices in the oil for 1 minute before adding liquid. The chili tastes even better the next day as flavors meld. Freezes well for up to 3 months. Adjust chipotle pepper amount based on spice preference.

Nutrition

Keywords: turkey chili, three-bean chili, smoky chili, one-pot dinner, easy chili recipe, healthy chili, meal prep chili

Find it online: https://milaspoon.com/smoky-three-bean-turkey-chili-easy-one-pot-dinner/