Hearty Turkey & Bean Chili
When the weather turns chilly, nothing beats a steaming bowl of turkey chili for dinner — and this hearty turkey and bean chili is one of my go-to favorites. It’s loaded with lean ground turkey, two kinds of beans, and just the right amount of veggies for a wholesome, satisfying meal.
This recipe follows my 7-Step Soup Method (Fat → Flavor Base → Liquid → Protein → Mix-Ins → Spices → Finishes), so it’s foolproof and customizable. Once you’ve tried it, you’ll be able to mix and match ingredients to create endless variations, from extra-spicy chili to mild family-friendly versions.
✨ Pin this recipe for later so you have it handy on a busy night, and be sure to check out my other soup recipes to keep building your soup-making skills!
Hearty Turkey & Bean Chili
Ingredients
- 3 tbps olive oil
- 1 lb ground turkey
- 1 cup onion (finely diced)
- 1 cup carrot (finely diced)
- 1 cup bell peppers or sweet peppers (finely diced
- 3 cloves garlic
- 1 can crushed tomatoes (28 oz)
- 4 cups beef stock
- 1 can black beans (15 oz)
- 1 can white beans (15 oz)
- 1 tsp crushed red pepper (optional)
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- salt & pepper (to taste)
Instructions
Fat
- Heat olive oil in a large Dutch oven or soup pot over medium heat.
Flavor Base
- Add diced onion, diced carrots, diced peppers, and minced garlic. Cook, stirring occasionally, until softened and fragrant, about 6–7 minutes.
Protein
- Push the vegetables to the sides of the pot. Add ground turkey and cook until browned, breaking up with a wooden spoon.
Liquid Base
- Pour in 1 cup of beef stock to deglaze the pot, scraping up any browned bits from the bottom. Stir to combine. Add remaining stock and crushed tomatoes. Bring to a gentle simmer.
Mix-Ins
- Drain and rinse the beans. Add the beans to the soup and stir to combine.
Spices
- Season with salt, pepper, and crushed red pepper. Simmer uncovered for 20–25 minutes, stirring occasionally, until flavors meld and chili has slightly thickened.
Finishes
- Taste and adjust seasoning if needed. Serve hot, topped with sour cream and shredded cheddar cheese.
Notes
- Heat Level: Add more or less crushed red pepper to adjust spice.
- Make Ahead: Chili tastes even better the next day — store in the fridge and reheat gently.
- Freezer Friendly: Cool completely, portion into freezer-safe containers, and freeze up to 3 months.
- Optional Veggies: Corn, carrots, zucchini, or chopped spinach make great mix-ins.
- Beans: There are many beans that are great in this recipe. Typically, a mix of beans will give a good depth of flavor and texture. For example, this could be made with kidney + garbanzo beans.
This hearty turkey and bean chili is perfect for busy weeknights, game-day dinners, or anytime you’re craving something cozy and nourishing. Serve it with cornbread, tortilla chips, or over baked potatoes for a complete meal.
If you make this chili, leave a comment and let me know how it turned out — I love hearing what swaps and tweaks you try! And don’t forget to pin this recipe for later so you can come back to it all season long.
Looking for more ways to use the 7-Step Soup Method? Check out my other soup recipes for inspiration and start building your own signature soups.
