Smoky Turkey Black Bean Chili
Gluten Free Living – 2022
My husband and I loved this Smoky Turkey Black Bean Chili recipe. I made it back in the winter when I was craving soups, chili and homemade rolls! This tasty chili includes bacon (!), ground turkey, black beans, cilantro, fire-roasted tomatoes, chipotle peppers in adobo sauce and even a little jalapeno pepper. Even still, I made this version rather mild since I used only one chipotle pepper and a tablespoon of diced jalapeno. This turned out to be one amazing chili.
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Of course, bacon makes everything better. 🙂 I served the chili with Fritos, cheddar cheese, sour cream and more bacon on top so it was doubly bacon-good. This is one of those recipes where you can up the ante if you desire. You can use ancho chili powder or smoked paprika which increase the heat. You can use a full jalapeno pepper which will also provide some zest. If you’re one of those who have to have really hot, spicy chili, use more than one chipotle pepper as well. Regardless of the amount of heat you want, this chili is really tasty.
Ground turkey, as a rule, does not have the flavor of ground beef. But because this chili is seasoned so well, the turkey absorbs those spices and it amps up the flavors a bit. Don’t be overwhelmed by the amount of ingredients. It’s really a pretty easy recipe to make once you get started. It’s really more of a “dump and go” chili so it’s not so difficult. Plus, the chili reheats rather well so you can enjoy it for lunches later in the week.
Smoky Turkey Black Bean Chili uses two cans of black beans. But if you like your chili with more beans, simply add another can. It will thicken up the chili a little, but it won’t harm the recipe in any way. We don’t care for chili served with raw onions, but if you do, by all means, add some on top when you serve it. Otherwise, serve it with salsa, Fritos or tortilla chips, sliced avocado or jalapeno pepper, cheddar cheese and/or sour cream. Add some of my Garlic Parmesan Dinner Rolls and you’ll be in seventh heaven. 🙂
Smoky Turkey Black Bean Chili is outstanding. I served it with Fritos, cheddar cheese, sour cream, and Garlic Parmesan Dinner Rolls.
Jalapenos provide more heat if you want it.
Chili is always good with homemade rolls or cornbread.
Here’s what I did.
I used these ingredients.
Stack bacon slices on top of each other. Cut in half lengthwise. Then cut in 1/4-inch strips.
Fry bacon in Dutch oven over medium heat and cook until crisp (but not overcooked or scorched).
As the bacon cooks, remove pieces to a paper towel-lined plate until all are done. DO NOT DRAIN THE GREASE.
Add ground turkey to the bacon grease in the Dutch oven.
Use a hamburger masher to break the turkey up into small pieces.
Continue cooking turkey until no pink remains.
Add onion and cook 2-3 minutes or until tender.
Add jalapeno pepper, garlic, cumin, smoked paprika, chili powder, oregano, brown sugar, garlic salt, and black pepper.
Stir well to combine and cook another minute until garlic is fragrant but not burnt.
Add chicken broth.
Add fire roasted tomatoes, black beans, chopped, fresh cilantro, roasted red peppers, Chipotle pepper in adobo sauce, reserved bacon pieces and salt.
Stir ingredients to combine. Reduce heat, bring mixture to a low boil. Cover with lid and cook approximately 25-30 minutes until chili has thickened and flavors meld.
Check seasonings, add additional salt, chili powder or chipotle pepper in adobo sauce, if needed.
Serve with cheddar cheese, sour cream, additional cilantro and Fritos. Or you can add tortilla chips, sliced avocado or jalapeno peppers and salsa, as you desire. Add some Garlic Parmesan Dinner Rolls and you’ll be a very happy camper!
I made a mild version of the chili, but you can add heat as you desire.
Smoky Turkey Black Bean Chili is great reheated for lunches.
Here’s the recipe.
SMOKY TURKEY BLACK BEAN CHILI
(Recipe adapted from The Cafe Sucre Farine)
Smoky Turkey Black Bean Chili
Equipment
- 1 large stock pot with lid or Dutch oven with lid
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 hamburger chopper to chop down meat into small pieces while frying
- 1 wooden spoon
Ingredients
- 2 strips thick-cut Applewood smoked bacon (I used regular bacon)
- 1 large sweet onion diced small
- 2 lbs. ground turkey crumbled
- 1 medium jalapeno pepper diced small (I used about one tablespoon finely diced jalapeno pepper)
- 4 medium cloves garlic finely minced
- 1 tbsp. dried oregano
- 2 tbsp. ancho chili powder (I used regular chili powder)
- 2 tsp. light brown sugar packed
- 1 1/2 tsp. garlic salt
- 1 1/2 tsp. smoked paprika (I used regular paprika)
- 1 tsp. ground cumin
- 1/2 tsp. ground black pepper
- 2 cups low-sodium chicken broth
- 30 oz. can roasted tomatoes (or fire roasted tomatoes) undrained (two 15-ounce cans)
- 1/2 cup fresh cilantro finely chopped
- 30 oz. can black beans drained but not rinsed (two 15-ounce cans)
- 12 oz. jar roasted red peppers undrained
- 1 medium chipotle pepper in adobo sauce diced (or more as desired)
- 1 tsp. sea salt
Instructions
- Stack bacon on top of each other and cut lengthwise in half and then in small pieces.
- Heat a large stock pot or Dutch oven over medium heat.
- Add bacon and cook until crisp, stirring occasionally.
- Transfer bacon to a paper towel-lined plate and set aside.
- Increase heat slightly.
- Add ground turkey to the bacon fat and cook until turkey is no longer pink.
- Use a hamburger chopper to cut the pieces of turkey into smaller pieces while cooking.
- Add the onion and cook for 2-3 minutes until tender.
- Add jalapeno pepper, garlic, oregano, chili powder, brown sugar, garlic salt, smoked paprika, cumin and black pepper.
- Stir to combine and cook another minute until garlic is fragrant (but not burnt).
- Add chicken broth, roasted tomatoes, chopped cilantro, black beans, roasted red peppers, chipotle pepper in adobo sauce, reserved bacon and salt.
- Stir until well combined.
- Reduce heat and bring mixture to a low boil.
- Cook, covered with lid, about 25-30 minutes until chili has thickened and flavors meld.
- Check seasonings.
- Add more salt, chili powder or adobo if needed.
- Serve with cheddar cheese, extra bacon pieces, Fritos, sour cream and/or sliced avocados or jalapeno peppers, if desired.
Notes
Recipe adapted from The Cafe Sucre Farine.
© Can’t Stay Out of the Kitchen
Nutrition
Bacon makes everything better.
Smoky Turkey Black Bean Chili is also gluten free.
Whether you serve this chili with jalapenos, avocados, salsa, cheese, Fritos or more bacon on top, it’s really good with homemade dinner rolls. 🙂
You may also enjoy these delicious recipes!
Smoky Turkey Black Bean Chili
Equipment
- 1 large stock pot with lid or Dutch oven with lid
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 hamburger chopper to chop down meat into small pieces while frying
- 1 wooden spoon
Ingredients
- 2 strips thick-cut Applewood smoked bacon (I used regular bacon)
- 1 large sweet onion diced small
- 2 lbs. ground turkey crumbled
- 1 medium jalapeno pepper diced small (I used about one tablespoon finely diced jalapeno pepper)
- 4 medium cloves garlic finely minced
- 1 tbsp. dried oregano
- 2 tbsp. ancho chili powder (I used regular chili powder)
- 2 tsp. light brown sugar packed
- 1 1/2 tsp. garlic salt
- 1 1/2 tsp. smoked paprika (I used regular paprika)
- 1 tsp. ground cumin
- 1/2 tsp. ground black pepper
- 2 cups low-sodium chicken broth
- 30 oz. can roasted tomatoes (or fire roasted tomatoes) undrained (two 15-ounce cans)
- 1/2 cup fresh cilantro finely chopped
- 30 oz. can black beans drained but not rinsed (two 15-ounce cans)
- 12 oz. jar roasted red peppers undrained
- 1 medium chipotle pepper in adobo sauce diced (or more as desired)
- 1 tsp. sea salt
Instructions
- Stack bacon on top of each other and cut lengthwise in half and then in small pieces.
- Heat a large stock pot or Dutch oven over medium heat.
- Add bacon and cook until crisp, stirring occasionally.
- Transfer bacon to a paper towel-lined plate and set aside.
- Increase heat slightly.
- Add ground turkey to the bacon fat and cook until turkey is no longer pink.
- Use a hamburger chopper to cut the pieces of turkey into smaller pieces while cooking.
- Add the onion and cook for 2-3 minutes until tender.
- Add jalapeno pepper, garlic, oregano, chili powder, brown sugar, garlic salt, smoked paprika, cumin and black pepper.
- Stir to combine and cook another minute until garlic is fragrant (but not burnt).
- Add chicken broth, roasted tomatoes, chopped cilantro, black beans, roasted red peppers, chipotle pepper in adobo sauce, reserved bacon and salt.
- Stir until well combined.
- Reduce heat and bring mixture to a low boil.
- Cook, covered with lid, about 25-30 minutes until chili has thickened and flavors meld.
- Check seasonings.
- Add more salt, chili powder or adobo if needed.
- Serve with cheddar cheese, extra bacon pieces, Fritos, sour cream and/or sliced avocados or jalapeno peppers, if desired.