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Quick Three-Bean Turkey Chili in 30 Minutes

Quick Three-Bean Turkey Chili - featured image
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A fast, flavorful turkey chili with three types of beans that comes together in just 30 minutes. Perfect for busy weeknights, this hearty and healthy chili is packed with protein and fiber, and will convert even the biggest chili skeptics.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 1 pound ground turkey (93% lean recommended)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt (plus more to taste)
  • ¼ teaspoon black pepper
  • 1 can (14.5 ounces) diced tomatoes (fire-roasted preferred, undrained)
  • 1 can (8 ounces) tomato sauce
  • 2 cups low-sodium chicken broth
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • Optional toppings: shredded cheddar cheese, sour cream or Greek yogurt, fresh cilantro, diced avocado, lime wedges, crushed tortilla chips

Instructions

  1. Prep your ingredients (5 minutes): Dice the onion into small, even pieces (about ¼-inch dice). Mince the garlic. Drain and rinse all three cans of beans. Open the cans of diced tomatoes and tomato sauce. Measure out the spices into a small bowl.
  2. Heat the oil and cook the onion (3 minutes): Place a large Dutch oven or heavy-bottomed pot over medium-high heat and add the olive oil. Let it warm for about 30 seconds until it shimmers. Add the diced onion and cook, stirring occasionally, until translucent and softened, about 3 minutes.
  3. Add the garlic (30 seconds): Toss in the minced garlic and stir constantly for about 30 seconds until fragrant.
  4. Brown the turkey (5-6 minutes): Add the ground turkey to the pot. Break it up into small crumbles with a wooden spoon. Let it cook without stirring for about 2 minutes to get browning on one side, then stir and continue cooking until no longer pink, about 3-4 more minutes.
  5. Toast the spices (1 minute): Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, and pepper over the cooked turkey. Stir and cook for about 1 minute, stirring constantly, until fragrant.
  6. Add the tomatoes and broth (2 minutes): Pour in the diced tomatoes (with their juices), tomato sauce, and chicken broth. Stir, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
  7. Add the beans and simmer (15 minutes): Stir in the drained and rinsed kidney beans, black beans, and pinto beans. Bring back to a simmer, then reduce heat to medium-low. Cook uncovered for 15 minutes, stirring occasionally. The chili will thicken slightly.
  8. Taste and adjust (1 minute): After 15 minutes, taste the chili and adjust seasoning as needed (more salt, chili powder, or a squeeze of lime).
  9. Serve (1 minute): Ladle the chili into bowls and top with desired garnishes. Serve immediately.

Notes

For best flavor, toast the spices in the pan for 1 minute before adding liquids. Use 93% lean ground turkey for optimal moisture and browning. Let the chili rest for 5-10 minutes before serving to allow flavors to meld. This chili tastes even better the next day.

Nutrition

Keywords: turkey chili, three-bean chili, quick chili, weeknight dinner, healthy chili, 30-minute meal

Find it online: https://oracooks.com/quick-three-bean-turkey-chili-in-30-minutes/