Turkey Mexican-Style Chili Recipe (with Black Beans)
This turkey chili recipe comes together in one pot with red bell pepper, red onion, garlic, black beans, and tomatoes. You’ll toast the spices briefly, simmer everything until thick, then use a little honey and brown sugar to balance the heat and acidity. If you’re looking for an easy chili recipe and clear how-to steps, this one is a solid weeknight option.
Ingredients
For the chili
Step-by-Step Method
Prep the basics
Dice the peppers and onions, and mince the garlic. Drain the cooked black beans so they’re ready to go.
Brown the turkey
Heat a large pot. Add the ground turkey and cook, stirring and breaking it up, until it’s no longer pink.
Soften the vegetables
Add the red onion and bell pepper. Cook for 5–6 minutes, stirring, until they start to soften.
Toast garlic and spices
Stir in the garlic, chili powder, cumin, oregano, and cayenne. Cook for 30–60 seconds so the spices bloom—don’t let the garlic burn.
Add tomatoes and chilies
Pour in the fresh tomatoes and the canned diced tomatoes. Add both green chilies and stir, scraping up any browned bits.
Simmer with beans and bay leaf
Add the black beans and bay leaf. Bring to a gentle boil, then reduce heat and simmer 25–30 minutes with the lid slightly ajar.
Balance and adjust texture
Stir in the honey and brown sugar. If it’s too thick, add a splash of water; if it’s thin, simmer uncovered for 5–10 minutes.
Rest and serve
Let it sit off the heat for 5 minutes, then remove the bay leaf. Serve in bowls, and add yogurt/sour cream and a squeeze of lemon if you like.