Three Bean Turkey Chili

Ingredients

• 30 ml (2 tablespoons)olive oil
• 3 mediumonions, chopped
• 1red or yellow pepper, stemmed and cut into small pieces
• 1jalapeño chilli, deseeded and chopped
• 5 clovesgarlic, minced
• 60 ml (1/4 cup)chilli powder
• 1 teaspoonchipotle powder
• 1 tablespoonground cumin
• 1 teaspoonground coriander
• 1 teaspoonred pepper flakes
• 1/2 teaspooncayenne pepper
• 1/2 teaspoondried oregano
• 1 teaspoonsalt
• 1/2 teaspoonfreshly ground black pepper
• 907 g (2 pounds)ground turkey
• 1 can (425 g (15 oz)), drained and rinsedblack beans
• 1 can (425 g (15 oz)), drained and rinsedred kidney beans
• 1 can (425 g (15 oz)), drained and rinsedwhite beans
• 1 can (794 g (28 oz))diced tomatoes
• 1 can (411 g (14.5 oz))tomato purée
• 240 ml (1 cup)low-sodium chicken stock or water
• 8 g (1/2 cup)fresh coriander, chopped
• 1fresh jalapeño, thinly sliced
• 1 ripeavocado, cut into small cubes
• to tastelime wedges

Instructions

1. 1

   Soften the vegetables

   Heat the olive oil in a Dutch oven or large, heavy-based pan over a medium heat. Add the onions, chopped pepper and chopped jalapeño. Cook, stirring often, for 4–5 minutes until softened. Stir in the garlic, chilli powder, chipotle powder, cumin, coriander, pepper flakes, cayenne, oregano, salt and black pepper. Cook, stirring frequently, for 5 minutes.

2. 2

   Brown the turkey

   Add the turkey and use a wooden spoon to break it into smaller pieces. Cook for 8–10 minutes, until it is no longer pink.

3. 3

   Add beans and tomatoes

   Stir in the black beans, kidney beans, white beans, diced tomatoes, tomato purée and chicken stock. Put the lid on and bring the mixture to the boil.

4. 4

   Simmer the chilli

   Once boiling, reduce the heat to medium-low and leave the lid slightly ajar. Simmer for 25–30 minutes, stirring every 10–15 minutes; the chilli will thicken as it cooks.

5. 5

   Check and finish

   Taste and adjust the seasoning if needed. Stir in the fresh coriander just before serving.

6. 6

   Garnish and serve

   Ladle the chilli into soup bowls and top with sliced jalapeño and diced avocado. Serve with lime wedges on the side.

What is three bean turkey chilli?

Chilli is a familiar American comfort-food dish built around meat, beans, tomatoes and spices. This version uses ground turkey and three kinds of beans for a substantial one-pot meal.

The combination of chilli powder, chipotle, cumin and coriander gives the pot its savoury, smoky warmth. Fresh coriander, jalapeño, avocado and lime bring contrast at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 326 calories, 29g protein, 14g carbs, 11g fat.

The beans and tomatoes contribute most of the carbohydrates, while turkey provides much of the protein. Olive oil and avocado supply fat, with avocado added as a topping. Serve with extra vegetables alongside for a more varied plate.

Build the flavour base

Softened vegetables: Give the onions, pepper and chopped jalapeño their first 4–5 minutes in the oil so they begin to soften before the spices go in.

Spices and garlic: Stir frequently during their 5 minutes in the pan. This distributes the seasonings through the vegetables without leaving them sitting in one spot.

Choose your heat

Layered chilli: Chilli powder, chipotle, red pepper flakes and cayenne each contribute to the seasoning, while the chopped jalapeño adds another fresh chilli note.

Fresh garnish: The thinly sliced jalapeño is added at the table rather than simmered in the pot, so diners can choose how much to use.

Get the turkey texture right

Break it up: Use a wooden spoon to separate the turkey into small pieces as it cooks for 8–10 minutes. This helps it mingle evenly with the vegetables and beans.

Check doneness: The method calls for cooking until the turkey is no longer pink before adding the remaining ingredients.

Simmer until thick

Keep the lid ajar: After bringing the mixture to the boil, reduce the heat to medium-low and leave the lid slightly open as it simmers for 25–30 minutes.

Stir regularly: Stir every 10–15 minutes as directed. The chilli thickens while it cooks, and stirring helps keep the ingredients distributed through the pot.

Finish with fresh toppings

Coriander: Stir the chopped fresh coriander in just before serving to preserve its fresh flavour.

Avocado and lime: Add avocado and jalapeño to each bowl and put lime wedges alongside. A squeeze of lime gives each serving a bright finish.

Make it a meal

Serve the chilli hot in soup bowls, with the toppings kept separate so everyone can garnish their own portion. Lime wedges are part of the suggested serving; rice or bread can be served alongside if desired.

Recipe notes & tips

• Drain and rinse the canned beans before adding them to the pot.
• Chop the onion, pepper and jalapeños before heating the oil so they are ready to add.
• Stir the spice mixture frequently during its 5 minutes in the pan.
• Keep the lid slightly ajar during the simmer so the chilli can thicken.
• Taste the chilli before serving and adjust the seasoning if needed.
• Put the lime wedges and garnishes out with the bowls so each serving can be finished to taste.

Variations

• Use water: Replace the chicken stock with water, as the recipe allows.
• Swap the pepper: Use a red or yellow pepper according to what you have.
• Adjust the heat: Leave off the sliced jalapeño garnish for a milder bowl.
• Change the beans: Use another drained and rinsed bean in place of one of the listed varieties.
• Serve with rice: Offer cooked rice alongside for a more filling meal.

Common mistakes to avoid

• Crowding the turkey: Break it into smaller pieces with the wooden spoon as it cooks.
• Rushing the vegetables: Cook them for the stated 4–5 minutes before adding the garlic and spices.
• Leaving spices unstirred: Stir frequently during their 5-minute cooking time.
• Boiling throughout: Lower the heat to medium-low once the pot boils.
• Closing the lid fully: Leave it ajar during the simmer so the chilli thickens.
• Adding coriander too early: Stir it in just before serving, as directed.

How to store

Cool leftovers and keep them in a covered container in the fridge for up to 3 days. Reheat thoroughly in a saucepan, stirring occasionally; add a little water if the chilli has thickened too much.

Frequently asked questions