Turkey and Black Bean Chili with Chunky Avocado Salsa
My Go-To Chili
A variation of this turkey and bean chili has been a cold-weather meal go-to for years and I’m so happy to share it with everyone. It’s incredibly simple, super flavorful, and is a healthy addition to make and enjoy throughout the week. It also makes enough to share with friends during get togethers, is customizable with a variety of toppings so each guest can enjoy a bowl their way. For me, a bowl isn’t the same without the avocado salsa! It’s creamy from the avocado, herby from the cilantro, tart from the lime, and a bit spicy from the jalapeno. It’s great to stir in or to keep on top and grab little bites as you enjoy your chili.
Recipe Tips and Tricks
When you make this turkey and black bean chili, here are a few tips and tricks to make sure you’re successful:
- When prepping your ingredients, I recommend dicing your onion and red bell pepper to a small dice. This way, the vegetables will almost melt into the sauce and you get lots of onion and pepper flavor in every single bite.
- Like many chili recipes, this dutch oven turkey chili can be simmered even longer to meld the flavors together more. I love to make this chili ahead of guests coming over and keeping it over low heat until we’re ready to eat. The flavor will only get better and you can have dinner prepped before guests even arrive.
- Not just with this recipe, but any time you cook with beans, make sure you rinse the beans well before adding them to the pot. The liquid that’s in the can with the beans has been absorbing the starch from the beans, which is what causes some of the tummy stress that beans have a reputation for. By rinsing them, you’ll remove that starch, not only improving the flavor but helping out everyone’s tummy.
- As you make the chunky avocado salsa, I recommend adding some of the jalapeno and then tasting it for the heat level. Sometimes jalapenos can be surprisingly hot, so you may not need the entire pepper. Add half, season with salt, and then taste. Adjust the heat level by adding more pepper if you need it.
Turkey and Black Bean Chili Recipe Details
I love that with a bit of prep work, this recipe makes a big impact on flavor with only one pot and a bit of simmering! Then to really take this to the next level, you make an easy avocado salsa to top it with and you’re ready for a cozy weeknight meal for yourself or to share with friends!
To get the chili started, you’ll first sweat chopped onion and red bell pepper in a dutch oven until they’re very soft. To the pan then you’ll add a bunch of seasonings: garlic, chili powder, cumin, oregano, cinnamon, cayenne, red pepper flakes, a bay leaf, and a bit of salt and pepper. The heat will activate the spices making them even more flavorful. Brown the ground turkey in the pan with the veggies and spices until cooked through and then add the diced tomato and tomato sauce to bulk out the chili. Add some chicken broth or stock to the pan and bring to a simmer. Let it cook for about 20 minutes, letting the flavors meld together into one delicious big bowl of chili.
While your chili simmers, prep the toppings for your chili! First, make the chunky avocado salsa by dicing an avocado and adding it to a bowl with cilantro, chopped jalapeno, lime juice, and salt. Stir everything together and give it a taste to see if you need more salt or spice and set aside. Set out your other chili toppings, I like a dollop of sour cream, shredded cheddar cheese, and a side of corn chips.
Once your chili has simmered, add in the rinsed black beans and let them warm up, about 5 minutes, and then divide into bowls and serve. Add your toppings and enjoy!
For any leftovers, keep the turkey and bean chili in an airtight glass container in the refrigerator for up to 4 days and the avocado salsa in a separate container. Heat the chili in the microwave or in a saucepan on the stovetop and then enjoy!
I hope you love this chili recipe as much as I do!
This easy turkey chili recipe is topped with an herby, spicy avocado salsa and is jam-packed with flavor. After sweating some veggies and browning ground turkey, all of the other ingredients are added to a dutch oven and simmered until the flavors meld together.
- 1 tbsp olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves of garlic, minced
- 1 lb ground turkey
- 1 tbsp chili powder
- 1 tsp cumin powder
- 1 tsp oregano
- 1/4 tsp ground cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
- Pinch of red pepper flakes, to taste
- Pinch of cayenne pepper, to taste
- 15 oz canned diced tomatoes
- 1 bay leaf
- 2 cup chicken stock or broth
- 15 oz can of black beans, drained and rinsed
- Sour cream, shredded cheddar cheese, and corn chips for garnish
- 1 medium avocado, diced
- 1 jalapeno, small dice
- 1/2 cup fresh cilantro, chopped
- Zest and juice of 1 lime
- 1 tsp salt
Preheat a dutch oven on the stovetop over medium-low heat. Drizzle a tablespoon of olive oil in the pan and then add the onions and bell pepper to the pot. Cook, stirring occasionally, until the vegetables are soft and the onions translucent, about 8 minutes.
Add the minced garlic to the dutch oven and stir to incorporate. Let cook until it becomes fragrant, about 1 minute.
Turn the heat under the dutch oven to medium. Add the ground turkey, cumin powder, chili powder, cayenne pepper, ground cinnamon, dried oregano, a pinch of red pepper flakes, salt, and pepper. Use a wooden spoon to break up the ground turkey and to coat the ingredients in the seasoning. Cook, stirring occasionally, until the turkey has browned, about 5-7 minutes.
Add the diced tomato, tomato sauce, and the bay leaf. Stir to coat the ingredients in the tomato sauce. Add the chicken stock or broth and bring to a simmer over medium heat. Let simmer for 15-20 minutes, stirring every 5 minutes or so, letting the ingredients meld together.
While the chili simmers, add the diced avocado, cilantro, jalapeno, lime zest, and lime juice to a bowl. Drizzle the olive oil over the top and stir to combine.
Season with salt and set aside until ready to serve.
Stir the black beans into the chili and continue to simmer until they’re heated through, about 5 minutes.
Remove the bay leaf from the pan and discard.
Spoon the chili into bowls and top with the chunky avocado salsa, sour cream, and shredded cheese. Serve with corn chips and enjoy!
