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This Turkey black bean chili has become a staple at my house and always gets rave reviews when I serve it to guests or bring it to a potluck.
Everyone has their own chili recipe, and it can look like a completely different food in different parts of the country. When I moved to the US, I was first introduced to Texas chili, and it was love at first sight. Some people argue Texas is where chili originated in the 1700’s.
There is a World Championship of Chili that takes places every year, and I’ve had the privilege to taste one of the winning recipes in the small town of Terlingua, Texas.
While this recipe is a Texas-influenced chili, it is a healthier version using turkey meat instead of ground beef. It also includes beans which are not part of the Texas tradition. I have adapted it from an original recipe by Emeril Lagasse, giving it many twists over time. There’s even an unusual secret ingredient (see if you can spot it)…
Any time I serve this turkey black bean chili at my house, my guests are bound to ask for my recipe, that I have until now selfishly guarded… My family fights over the last serving and it’s been difficult for me to take a good photo as the chili has generally disappeared before I can remember to grab my camera.
Even though I generally avoid simmering dishes on the stove in the hot summer days, a bowl of spicy chili is welcome year around, so I just suffer for a few hours waiting for the reward…
Hope you enjoy!
Check our delicious cornbread recipe to serve with this turkey black bean chili.
How to make turkey black bean chili – in pictures
Other recipes you might like:
Turkey black bean chili
Ingredients
- 4 tbsp Extra virgin olive oil
- 1 lb Lean ground turkey
- 1 1/2 cup Yellow onion chopped
- 1 cup Green bell pepper chopped (1 large)
- 1 cup Red bell pepper chopped (1 large)
- 1 cup Poblano pepper chopped (2 large)
- 1/4 cup Garlic cloves minced (about 6 large cloves)
- 2 tbsp Emeril's essence creole seasoning (see recipe below)
- 2 tbsp Chili powder
- 1 1/2 tsp Ground cumin
- 1 tsp Salt (or up to 1 tbsp – to taste)
- 1 tsp Unsweetened cocoa powder (optional)
- 12 oz Beer
- 3 oz tomato paste
- 28 oz Canned crushed tomatoes
- 2 cups Black beans (15 oz can, drained and rinsed)
Emeril's essence creole seasoning (yields 2/3 cup)
- 2-1/2 tbsp paprika
- 4 tbsp garlic powder
- 1 tbsp Freshly ground black pepper
- 1 tbsp onion powder
- 1 tbsp cayenne pepper
- 1 tbsp dried oregano
- 1 tbsp dried thyme
Instructions
- In a Dutch oven, heat 2 tbsp of olive oil over medium high heat. Add ground turkey, breaking into crumbles. Be careful not to stir too often or it will give out a lot of liquid and not brown properly. Remove from the pan and reserve in a bowl.
- Add the rest of the oil, the onions, bell peppers, poblanos, and cook, stirring frequently, until onions are soft and start to brown.
- Add garlic, Essence, chili powder, cumin, salt, cocoa powder (optional) and cook until the spices are fragrant.
- Add the meat back in the pan, then add beer, tomatoes and tomato paste. Stir well and bring to a boil.
- Add beans, reduce the heat and simmer covered for 1 hour minimum and up to 2 hours.
- For best taste, prepare a day ahead and reheat gently an hour before eating.
May I try to guess …. is the mysterious powder the same I use to add to my piquante sauce for beef tong, as suggested by our dad ?
Yes yes you are correct! You win the prize!
Maybe family can’t play …..
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This chilli was a truly delicious recipe that my whole family thoroughly enjoyed. I will be making this again!
Thank you Ramona! Glad you enjoyed.
Would omitting the beer cause a great taste difference?
Hi Rosemary! It would remove a layer of flavor, but you could replace it with low-sodium vegetable or chicken broth if you wanted.
This was so delicious! I followed the recipe exactly…. Cocoa powder and all. I made the Emeril creole seasoning and have plenty left to make more batches of this. My 9 year old also loved it. This is going to be my go-to from now on.
Thank you so much for your review, Trisha! Glad your family enjoyed it. The secret is in the spices 😉
Help, please! This looks great, but the recipe says 1 lb turkey meat, but the video uses 2 lbs (1 ea of turkey and hot turkey sausage). That’s a big difference! Could you please clarify?
Thanks.
So sorry. Disregard the video, the recipe has been edited to make it even healthier! Only 1 lb of turkey meat and the black beans provide plenty of protein and the sausage is not necessary.
I enjoy searching out and trying different chili recipes when the mood strikes. However, I find myself returning to this recipe time and again. I love turkey and black bean chili and this one has layers of flavor and a nice kick of spice. I like to top it off with a dollop of plain Greek yogurt and some chopped green onions. It freezes well too.
So glad you like it, Jane! It’s definitely a favorite in our family as well. I usually try to save some for freezer storage but it tends to disappear before I can do that!
I followed the recipe exactly but didn’t want to mix up that much creole seasoning so tried to make a third of it. I may have failed because the chili came out super spicy! It was delicious, but we needed to add bread or brown rice to it to tone it down a bit, lol. None of it made its way into our freezer, however. We enjoyed it for four days!
Glad you enjoyed it in spite of the heat level! Tolerance for spicy food is extremely individual, and my family has grown to enjoy foods much more flavorful than we used to. But you found the perfect antidote with rice or bread! I almost always serve this chili with my whole wheat corn bread. Feel free to adjust the spice-level again the next time around!
Our families favorite chili recipe!! So grateful you shared this winner!!
Thank you so much, Karin! I’m glad you enjoy it, and hopefully think of me any time you make it 😉
Absolutely the best Chili I have ever eaten – had to ask for a second bowl!
Are the black beans drained before adding them to the chili mixture? Thanks.
Yes, sorry I should have specified it!
We just had this chili last night and it is delicious!! Can’t wait to have it for lunch! Recommend the whole wheat cornbread too!!
So glad your family liked it! It’s been a staple at our house for years and no-one gets tired of it!