Thick and meaty! This hearty three bean turkey chili makes enough to feed a crowd of 8-10. It’s great for football season, potlucks, and everything in between.
Looking for more chili recipes? Try our white bean turkey chili recipe.
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There’s no doubt that turkey chili is pretty popular here. Everything from Turkey Quinoa Chili to Leftover Turkey Chili. We love all types of chili recipes! Turkey chili is so easy to make, tasty, and a total crowd-pleaser.
I’m sharing this 3 bean turkey chili recipe with seasoned Italian turkey sausage, ground turkey, and three types of beans. It’s thick, filling, and makes a big pot.
It’s a great recipe for football season to feed a crowd or store the leftovers to enjoy the next day. Or to freeze for later!
Why You’ll Love This Turkey Chili with Beans
- Comfort food at its finest – Hearty chilis are the epitome of comfort food, especially during the cooler months. Once Fall is here, there’s no better time to start chili season than with a hearty bean chili with turkey to ‘tis the season.
- Hearty and thick – I love this chili because it is loaded with three different beans in a rich, thick tomato base sauce.
- Easy one-pot chili recipe – Start with browning the turkey, then the veggies, and continue to layer in the ingredients. Easy peasy!
- Ready in just 1 hour – From prep to finish, this recipe comes together in an hour and has tons of flavor.
Bean Turkey Chili Ingredients
See the recipe card for full information on ingredients and quantities.
- Turkey – I use turkey sausage and ground turkey. Remove the sausage meat from the casing before adding the pan, and use a spatula to chop.
- Vegetables – onion, bell pepper, garlic, canned tomatoes, tomato paste, and frozen corn. You can substitute green bell pepper for any color and use canned corn or fresh corn if preferred.
- Beans – a can of each black bean, red kidney beans, and cannellini beans. Use dry beans instead and follow the package instructions to prepare beforehand.
- Seasonings – chili powder and cumin. Add a little heat with a dash of cayenne or red pepper flakes to taste.
- Chicken broth – you can substitute this for vegetable broth or another cooking liquid.
Best Beans for Chili
This chili recipe is all about the beans. You’ll need black beans, red kidney beans, and cannellini beans. Look for canned beans that are simply beans without any added ingredients.
- Black Beans: Black beans are soft, creamy, and mild. They don’t have an overwhelming flavor and take on the flavor of whatever they’re cooked in. Not to mention you can pick up a can of black beans at just about any supermarket!
- Red Kidney Beans: Kidney beans are a classic. Their soft and buttery texture makes them popular in chili recipes. A good substitute for kidney beans is red beans. They are smaller and rounder but similar in taste and texture.
- Cannellini Beans: Originally from Italy, cannellini beans are white in color with a silky texture and nutty flavor. They are a delicious contrast to the black and red kidney beans.
Can I make this in a slow cooker?
This recipe can easily be made in a slow cooker. I highly recommend that you first brown the turkey and vegetables in a skillet and then transfer to a slow cooker. You’ll get the most flavor that way.
Add the rest of the ingredients to the slow cooker and stir well. Cook on high 6 to 8 hours or low 10 to 12 hours.
Expert Tips
- Drain and rinse the beans – This will wash off the excess sodium and starch from the beans resulting in a cleaner-tasting chili.
- Purchase pre-cut vegetables – Make this chili recipe easier by using precut veggies like onions, green peppers, and garlic.
- Make extra for freezing – When you make the best 3 bean turkey chili, you can make more for meal prep or another dinner—double the batch for a quick and easy dinner from the freezer.
- Use leftovers to make a dip – Mix a cup of this turkey chili in with my feta cheese dip for a tasty, creamy chili dip. Serve this up on Game Day for a crowd-pleasing appetizer.
- Serve over rice or pasta – this is an easy way to extend the servings or to enjoy leftovers as an additional chili meal idea.
Turkey Bean Chili Topping Ideas
- Avocado – Chopped avocado adds a creamy texture and earthy flavor.
- Tortilla strips or potato chips – Add a nice crunch to your chili for texture and saltiness.
- Chopped hot peppers – jalapeno or serrano peppers on top for a spicy kick. Fresh or pickled are both options.
- Shredded cheese – any shredded cheese would go great on top of chili.
- Sour cream or plain yogurt – Soothe the richness with a cool, creamy addition.
How to Store Leftovers
Leftover chili with turkey and black beans lasts in the refrigerator for up to 3-4 days. Just make sure to store it in an airtight container.
This chili also freezes really well and reheats really well. It will keep in the freezer for up to 4 months. Thaw out overnight in the refrigerator and reheat as usual.
If you try our turkey bean chili, please leave a star rating and a comment letting us know how you liked the recipe.
Description
Hearty chili with turkey sausage, ground turkey, and three types of beans. It’s thick, comforting, and makes enough for leftovers!
- 4 Tbsp. avocado oil or olive oil
- 1 lb. Italian turkey sausage, if using links, remove from casing
- 1 lb. ground turkey
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 2 Tbsp. chili powder
- 2 tsp. cumin
- 2 cups chicken broth
- 1 (28 oz.) can crushed tomatoes
- 2 Tbsp. tomato paste
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (16 oz.) can red kidney beans, drained and rinsed
- 1 (15 oz.) can cannellini beans, drained and rinsed
- 1 cup frozen corn
- 1/4 tsp. cayenne pepper, optional
- Kosher salt and black pepper, to taste
- Heat oil in a large dutch-oven or soup pot over medium-high heat. You’ll need a pot 6.5 quart or bigger. Add turkey sausage and ground turkey. Cook until browned for 7-10 minutes while using a wooden spoon to crumble the meat as it cooks.
- Stir in onions, bell pepper, garlic, chili powder, and cumin. Season with salt and pepper, to taste. Cook for about 5-8 minutes or until the onions soften, stirring frequently. If needed, reduce the heat.
- Add chicken broth and bring to a simmer, scraping up browned bits from the bottom of the pot. Stir in crushed tomatoes and tomato paste. Season with salt and pepper, to taste. Reduce heat and simmer for 30 minutes, partially covered. The chili should reduce and thicken.
- Stir in beans and corn. Cook just until heated through. Taste for salt and pepper, and add more as needed. Serve with chili toppings of choice.
Notes
- Slow Cooker: You can easily make this chili in a slow cooker. Brown the turkey meat and vegetables as written. Transfer to a slow cooker along with the rest of the ingredients and stir well. Cook on high 6 to 8 hours or low 10 to 12 hours.
- Leftovers: Leftover chili will last in the refrigerator for up to 3-4 days or in the freezer for up to 4 months when stored in an airtight container.
Nutrition
- Serving Size:
- Calories: 402
- Sugar: 5.4 g
- Sodium: 992.5 mg
- Fat: 20 g
- Carbohydrates: 32.5 g
- Protein: 25.9 g
- Cholesterol: 66.3 mg
Original recipe published October 2020 but since been revised with updated instructions and new images.
