RecipesFrom the test kitchen
Ground Turkey and Black Bean Chili
A hearty, protein-packed chili of lean ground turkey and black beans simmered with tomato and warm spices.
This chili is a weeknight workhorse, built on lean ground turkey and black beans for a bowl that is genuinely high in protein without feeling heavy. Onion and garlic start the pot, tomato powder builds a deep, concentrated base, and a blend of chili powder and cumin gives it that slow-simmered flavor even though it is ready in about an hour. It makes a big batch that only improves the next day, so it is ideal for meal prep, game day, or feeding a crowd with minimal fuss and one pot to wash.
Method
- 1
Heat the oil in a large pot over medium heat and cook the onion for 5 minutes until soft.
- 2
Add the garlic, chili powder, and cumin and stir for 1 minute until fragrant.
- 3
Raise the heat, add the ground turkey, and cook, breaking it up, until no longer pink, about 6 minutes.
- 4
Stir in the tomato powder mixture and 1 more cup of water, scraping up any browned bits from the bottom.
- 5
Add the black beans, bring to a simmer, then lower the heat and cook uncovered for 25 to 30 minutes until thickened.
- 6
Season with salt to taste and let it rest a few minutes before serving.
Why this scores well
Original analysis by NutriVerdict
Lean ground turkey brings a large dose of protein with less saturated fat than many red meats, while black beans stack on plant protein, fiber, iron, and folate. Tomato provides potassium and lycopene, and onion and garlic add flavor for almost nothing. The pairing of beans and lean poultry means the bowl is filling and protein-dense while still loaded with fiber, which is a combination that keeps you satisfied for hours.
Tips
- Let the pot simmer uncovered so the chili reduces and the flavors concentrate.
- A square of dark chocolate or a spoon of cocoa stirred in adds subtle depth.
What this plate is built on
This recipe leans on foods that are good sources of protein, calcium, vitamin e, dietary fiber and magnesium. The recipe density score above is the average Nutrient Density Score of its whole foods, computed the same way for every recipe on the site.
Storage and make-ahead
Store in an airtight container in the fridge for up to 5 days, and expect the flavor to deepen overnight. Chili freezes exceptionally well for up to 3 months in portioned containers. Reheat on the stove or in the microwave, adding a splash of water if it has thickened.
Variations and swaps
- Swap half the beans for kidney or pinto beans for a mixed-bean chili.
- Add diced bell pepper and a chopped chili for more vegetables and heat.
- Use lean ground beef in place of turkey for a richer, more classic flavor.
What to serve it with
Serve in bowls with your choice of toppings such as sliced avocado, plain yogurt, chopped onion, or fresh cilantro. A wedge of cornbread or a handful of tortilla chips makes it a full, comforting meal.
Note: This is food information for the kitchen, not tailored dietary advice.
Frequently asked questions
How do I keep lean turkey from drying out?
Cook it just until it loses its pink color, then let it finish in the simmering sauce. The liquid keeps the meat moist as the chili thickens around it.
Can I make this in a slow cooker?
Yes. Brown the turkey and aromatics first for the best flavor, then transfer everything to the slow cooker and cook on low for 6 hours or high for 3 hours.
How can I thicken a watery chili?
Simmer it uncovered for longer so the liquid reduces, or mash some of the black beans against the side of the pot. Both approaches thicken it without changing the flavor.
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