Go Back
This hearty chilli is packed with lean ground turkey, three types of beans, spiced to perfection and cooked in seasoned tomatoes. A delicious comforting meal that’s read in 10 minutes!!
Print Recipe
5 from 2 votes

Three-Bean Turkey Chili

This hearty chili is packed with lean ground turkey, three types of beans, spiced to perfection and cooked in diced tomatoes. A delicious comforting meal that’s ready in 10 minutes!!

Prep Time2 mins
Cook Time10 mins
Total Time12 mins
Course: Main Course
Servings: 4

Ingredients

  • 1 tbsp avocado oil
  • 1 lb extra lean ground turkey (450 g)
  • 1 clove garlic minced, or 1 tsp minced garlic from a jar
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ¼ tsp cayenne
  • 1 can seasoned canned diced tomatoes I used petite cut stewed tomatoes with green pepper, celery, and onion by the brand Aylmer Accents)by the brand Aylmer Accents
  • 1 cup canned refried pinto beans
  • 1 ½ cups cooked or 1 can 15oz/398mL) black beans, drained and rinsed15oz/398mL) black beans, drained and rinsed
  • 1 ½ cups cooked or 1 can (15oz/398mL) red kidney beans, drained and rinsed cooked or 1 can (15oz/398mL) red kidney beans, drained and rinsed
  • Sea salt and pepper to taste
  • Plain Greek or coconut yogurt for garnish
  • Sliced green onions for garnish
  • Corn Tortilla Chips on the side for dipping

Instructions

  • In a large pot, heat the avocado oil on medium-high heat.
  • Add the turkey, garlic, chili powder, cumin, smoked paprika, cayenne and a pinch of salt and pepper.  Break up the meat with a spatula, then cover and cook for 5 min, stopping halfway to stir and break up the meat.
  • Add the crushed tomatoes and refried beans, stir well to combine then cover and cook for 1 minute. Stir in the black beans and red kidney beans, cover and cook for another 3 minutes, stirring halfway to prevent sticking to the bottom of the pan.
  • Uncover the pot and simmer on high heat for 1 min, stirring often to evaporate some liquid and thicken the sauce.
  • Serve hot with a dollop of plain greek yogurt and sliced green onions with corn chips. Store any cooled leftovers in an airtight container in the refrigerator for up to 3 to 4 days.