Looking for a lean and hearty dinner recipe? Try this easy recipe for Turkey and Black Bean Chili. Packed full of protein and perfect for a cool evening.
I’ll be the first to tell you that I don’t like ground turkey. But in an effort to switch up the meat that I use and eat a little bit of a leaner protein, I’ve found that I don’t always mind ground turkey.
With the correct amount of spices, you would never know that this is turkey in the chili. So I adapted my traditional beef chili recipe, but with turkey and black beans.
My kids love corn. In an effort to ensure they would gobble this up I made it a little kid-friendly by adding in frozen corn kernels.
The kids devoured this chili, as did my husband, and luckily no one questioned the meat. It wasn’t until after dinner when I revealed that this was a turkey chili.
The next day for lunch I made for myself turkey chili and cheese stuffed zucchini boats. I took my leftover chili and baked them in the oven. They were so dang good.
I can’t wait to actually make them for dinner for my husband and I in a few weeks.
If you have any leftovers of this magical turkey and black bean chili you can always freeze the chili.
The safest way to freeze chili is to let it cool to room temperature. Then, place in individual servings for an easy weekday lunch.
I like to use a freezer Ziploc bag, label it with a sharpie marker and place it in the refrigerator. The next day, I lay it down flat inside my freezer.
Here are a few of my favorite cornbread recipes (not low carb) that you can serve with chili.
- Honey Cornbread Muffins
- Cornbread Zucchini Muffins Recipe
- Green Chile & Cheese Cornbread
- Vanilla Pumpkin Skillet Cornbread
- Skillet Jalapeno Cheddar Cornbread Recipe
- Buttermilk Cornbread
- Maple Bacon Skillet Cornbread Recipe
- Gluten Free Cornbread Recipe
If you are looking for a lean but filling dinner. I hope you’ll give this recipe for Turkey and Black Bean Chili a try.
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Turkey Black Bean Chili Recipe
Ingredients
- 1 teaspoon Grapeseed Oil
- 1 pound Lean Ground Turkey
- 1 tablespoon Minced Dried Garlic
- 1/4 teaspoon Salt
- dash of Black Pepper
- 1 tablespoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1/2 teaspoon Oregano
- 1 medium White Onion diced
- 1/2 Red Pepper diced
- 1/2 Orange Bell Pepper diced
- 1 10 ounce can Fire Roasted Ro-Tel
- 1 15 ounce can Tomato Sauce
- 1 15 oz can Black Beans drained and rinsed
- 1 1/2 cups Frozen Corn
- Avocado
- Sour Cream
- Shredded Cheese
Instructions
- In a large saucepan, add the grape seed oil to the pan and the ground turkey. Cook on high heat for 5 minutes.
- Use a wooden spoon to break up the meat into bite-size pieces and stir periodically.
- While the turkey cooks, prep the onions and bell peppers.
- Next, reduce the heat to medium and add in the dried garlic flakes, salt, black pepper, chili powder, cumin, paprika, and oregano.
- Mix well, then add in the diced onion, red and orange bell pepper.
- Stir in the fire roasted tomatoes, tomato sauce, drained black beans, and frozen corn.
- Mix well and simmer on the stove top for 20 minutes.
- Divide evenly among bowls and add toppings of choice.