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 turkey black bean chili 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.
Other recipes you might like:
Turkey black bean chili
- 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
- 12 oz Beer
- 3 oz tomato paste
- 28 oz Canned crushed tomatoes
- 2 cups Black beans (15 oz can)
- In a dutch oven, heat 2 tbsp of oil over medium high heat. Add the turkey, breaking into crumbles but be careful not to stir too often or it will give out a lot of juice and not brown properly. Remove from the pan.
- Add the rest of the oil, the onions, bell peppers, poblano, and cook, stirring, until onions are soft and start to brown. Add the garlic (pressed or minced), essence, chili powder, cumin, salt, cocoa powder (optional) and cook until the spices are fragrant. Add the meat back in the pan, then add the beer, tomatoes and tomato paste. Stir well and bring to a boil.
- Add the 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.