Black Bean and Corn Chipotle Turkey Chili (Gluten Free)

Ingredients

• 15 ml (1 tablespoon)olive oil
• 225 g (1½ cups)chopped yellow onion
• 3 clovesgarlic, minced
• 1green pepper, chopped
• 1jalapeño, deseeded and finely diced
• 680 g (1½ pounds)93% lean minced turkey
• 30 ml (2 tablespoons)chilli powder
• 5 ml (1 teaspoon)ground cumin
• 2.5 ml (½ teaspoon)smoked paprika
• 2.5 ml (½ teaspoon)dried oregano
• 2.5 ml (½ teaspoon)garlic powder
• 5 ml (1 teaspoon)kosher salt
• 425 g (1 15-ounce can)sweetcorn, rinsed and drained
• 425 g (1 15-ounce can)black beans, rinsed and drained
• 411 g (1 14.5-ounce can)crushed tomatoes
• 113 g (1 4-ounce can)diced green chillies
• 240 ml (1 cup)chicken stock
• 15 ml (1 tablespoon)tomato purée
• 30 ml (2 tablespoons)chipotle peppers in adobo sauce, minced
• To tastecheddar cheese
• To tasteavocado
• To tastefresh coriander

Instructions

1. 1

   Soften the vegetables

   Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, green pepper and jalapeño; cook for 3–5 minutes, stirring often.

2. 2

   Brown the turkey

   Add the minced turkey and break it up with a wooden spoon. Cook until it is no longer pink, then stir in the chilli powder, cumin, smoked paprika, oregano, garlic powder and salt. Cook for about 1 minute more.

3. 3

   Simmer the chilli

   Stir in the sweetcorn, black beans, crushed tomatoes, green chillies, chicken stock, tomato purée and chipotle peppers. Bring to the boil, lower the heat and simmer for 30–45 minutes, until the chilli thickens and the flavours come together. Taste and add more salt if needed.

4. 4

   Add the toppings

   Serve garnished with cheddar cheese, avocado and fresh coriander.

What is turkey chilli?

Chilli is a comforting, spiced stew, commonly made with meat, tomatoes and beans. This version uses minced turkey alongside black beans and sweetcorn, with chipotle and adobo bringing a smoky, gently hot flavour.

The long, low simmer gives the ingredients time to mingle and lets the tomato base thicken. Creamy avocado, cheddar and fresh coriander provide a cool, savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 570 calories, 43g protein, 52g carbs, 19g fat.

The turkey provides most of the protein, while the beans and sweetcorn contribute carbohydrates, fibre and some additional protein. Olive oil, turkey and optional cheddar and avocado contribute fat; serve with extra vegetables or a salad to round out the plate.

Build the flavour base

Aromatics: cooking the onion, garlic, green pepper and jalapeño in oil softens them and lays down the chilli’s savoury foundation. Stir frequently so the garlic does not catch.

Spices: adding the dried seasonings after browning the turkey and cooking them briefly helps distribute their flavour through the meat before the liquid goes in.

Choose your heat

Chipotle: the peppers in adobo contribute both heat and a distinctive smoky, tangy note. Mince them finely so they disperse throughout the pot.

Jalapeño: removing the seeds keeps the fresh pepper’s flavour while making its heat less pronounced. The amount of heat can still vary from pepper to pepper.

Get the texture right

Turkey: break the mince into small pieces as it cooks so it mixes evenly with the vegetables and spices. Cook it until no pink remains before adding the other ingredients.

Chilli: simmer uncovered only if you want the liquid to reduce more quickly; the recipe calls for a low simmer until the mixture thickens. Give it a stir now and then and check the consistency towards the end.

Why rinse the beans and corn?

Tinned ingredients: rinsing and draining the beans and sweetcorn removes their packing liquid before they go into the pot. Drain them well so they do not add excess liquid to the chilli.

Tomato base: crushed tomatoes, stock and tomato purée provide the liquid for simmering, while the long cook brings the mixture to a thicker consistency.

Serving ideas

Toppings: cheddar adds a salty, melty contrast, while avocado brings a soft, creamy texture. Fresh coriander adds a bright herbal note.

On the side: serve the chilli on its own or with rice, baked potatoes or warm tortillas for a more substantial meal.

Recipe notes & tips

• Stir the vegetables frequently during their 3–5 minutes in the pot to help them soften evenly.
• Break the turkey into small pieces with a wooden spoon as it cooks.
• Cook the spices for about 1 minute before adding the liquid ingredients.
• Drain the rinsed beans and sweetcorn well before adding them.
• Taste the chilli after simmering and add salt only if it needs it.
• Add the avocado and coriander just before serving for their freshest flavour.

Variations

• Adjust the heat: use less chipotle or jalapeño for a milder pot.
• Add extra vegetables: stir in diced courgette or carrot with the onion and pepper.
• Change the beans: use a similar quantity of drained kidney beans instead of black beans.
• Make it dairy-free: leave off the cheddar or use a dairy-free alternative.
• Serve with grains: spoon the chilli over rice for a more filling meal.

Common mistakes to avoid

• Crowding the turkey: break it up as it cooks so it browns and cooks through evenly.
• Burning the garlic: stir the vegetables often and keep the heat at medium-high.
• Adding undrained tins: drain the sweetcorn and beans so their packing liquid does not thin the chilli.
• Rushing the simmer: allow 30–45 minutes for the chilli to thicken and the flavours to come together.
• Over-seasoning early: taste after simmering and add more salt only if needed.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat in a saucepan over a low heat, stirring until piping hot; add a splash of stock or water if it has thickened too much. Store toppings separately and add them when serving.

Frequently asked questions