Black Bean Turkey Chili

I stopped eating beef and pork a few years ago.  Not for my health.  Not because I decided to go vegetarian and give up all meat.  But solely because I think cows and pigs are super cute.

(Actually, the longer story involves baby cows frolicking in a pasture on the side of the highway conveniently situated in front of a steakhouse billboard featuring a freshly cooked steak and about a million Lacey tears, but I’ll spare you the details).

Since then, I’ve been relying pretty heavily on turkey and chicken for most of my protein-related dietary needs.  I just try my best to avoid thinking of how cute turkeys and chickens can be.  It’s worked out thus far.

Which brings me to my new favorite turkey-related recipe: Black Bean Turkey Chili.


This stuff is AMAZING.

We’ve made it three times since the beginning of October.  It’s easy to make and it tastes just as good as leftovers.

I feel morally obligated to share this recipe with you all.  It would be wrong to keep all this chili goodness to myself.

This recipe is flexible and you can tailor it to suit your own taste.  Each time we’ve made it, we’ve added a little more spice.  I think we perfected the recipe by the third try, so that’s the version I’ll share here.

One of the best things about this dish is that you probably have most of the ingredients sitting in your pantry.


And you only have to use one pot and one skillet.  So, you know, minimal clean up!

I am aware that this does not look very appetizing. Trust me, looks can be deceiving.





Black Bean Turkey Chili


2 tbsp olive oil

1 sweet onion, finely chopped

6 cloves of garlic, finely chopped

2 medium jalapeños, seeded and finely chopped

2 tsp cumin

1/2 tsp cayenne

1/4 tsp red pepper flakes

3 cans black beans, drained and rinsed

4 cups of vegetable stock

Salt and pepper to taste

1 pound ground turkey

2 more tbsp olive oil

2 tbsp chili powder

1/2 package taco seasoning



Add 2 tbsp olive oil to a large pot on medium high heat

Add the finely chopped onion and sauté for about 4 minutes until translucent

Add the garlic and jalapeños and continue stirring for about 1 minute

Add the cumin and cayenne, still stirring for about 2 minutes

Pour in the black beans, vegetable stock, and red pepper flakes.  Bring this to a boil

Reduce the heat and simmer for 15 minutes

When this mixture has a few minutes left to simmer, put remaining 2 tbsp olive oil in a skillet on medium heat and add your turkey, chili powder and taco seasoning

Brown the turkey until cooked through, then remove from heat

If you like your chili really thick, you can add the turkey to the black bean mixture and serve.  We prefer our soups to be a little creamier so we let the black bean mixture cool for a few minutes and then we add about 5 ladles full of it to our food processor.  We puree this for a few seconds and then add the pureed mixture and the turkey back to the original pot and mix it all together.

That’s it!

We top ours with shredded Mexican cheese and scoop chips.  I also put a little bit of Greek yogurt in mine because I can’t quite handle as much spice as Corey prefers.IMG_1013.jpg

We love a good chili recipe.  If you have any to recommend, please post them in the comments below!


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