Black Bean Turkey Chili

  • 15 Ingredients
  • 1 Hour
    15 Minutes

  • 8 Servings

Turkey Black Bean Chili
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  • 2 tbsps Extra Virgin Olive Oil

  • 1 Sweet Onion

  • 1 Jalapeno Pepper (seeds removed)

  • 2 Garlic (cloves)

  • 454 grams Extra Lean Ground Turkey (organic)

  • 1 Yellow Bell Pepper

  • 2 cans Diced Tomatoes (28 oz)

  • 3 cups Black Beans (or 2 15 oz cans )

  • 3 tbsps Tomato Paste

  • 2 tsps Coconut Sugar

  • 3 tbsps Chili Powder

  • 2 tsps Cumin

  • 1 Lime (juiced)

  • 1 tsp Sea Salt (or to taste)

  • 1/2 cup Cilantro (chopped )


  • Heat oil in a large pot over medium-high heat. Sauté onion, bell pepper, jalapeno pepper and garlic, stirring often, 5 to 6 minutes. Add turkey, increase heat to high, and cook, stirring often and breaking meat into chunks, until it’s no longer pink, 4 to 5 minutes.

  • Stir in tomatoes, beans, tomato paste, chili powder, cumin, and coconut sugar. Cover and bring chili to a boil, stirring often. Reduce heat and simmer, stirring occasionally, until flavours are blended, 45 minutes to 1 hour. Stir in lime juice. If you like, add salt to taste and serve topped with chopped cilantro.

Make ahead
Up to 3 days, chilled. To transport, bring to boiling and pack in a preheated thermos.

Love Sour Cream?
Take it up a notch and top your chili bowl with a dollop of (dairy free) Fermented Cashew Cream! So easy to make…and very tasty! Recipe on my website.