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Bowl of three bean turkey chili topped with shredded cheddar, sour cream and chopped cilantro

Three Bean Turkey Chili

A lean one-pot turkey chili with kidney, pinto and black beans, built on a long low simmer that thickens the sauce and settles the spices.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Turkey and tomato base
  • 2 pounds ground turkey, 93% lean about 900 g
  • 28 ounces canned crushed tomatoes 1 large can, unseasoned
  • 15 ounces canned tomato sauce 1 can, plain
  • 1/2 cup yellow onion diced
  • 1 tablespoon garlic minced
  • 1/4 cup red wine or beef or chicken broth
Beans
  • 15 ounces canned kidney beans 1 can, rinsed and drained
  • 15 ounces canned pinto beans 1 can, rinsed and drained
  • 15 ounces canned black beans 1 can, rinsed and drained
Spices
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 teaspoon crushed red pepper flakes optional, to taste
  • 2 dried bay leaves

Method
 

  1. Set a 6-quart Dutch oven or heavy pot over medium heat with a light coat of oil. Add the ground turkey and break it up with a spoon as it cooks, about 5 minutes, until no pink remains. Pour off any liquid that collects. The meat should be opaque throughout and the bottom of the pot dry rather than swimming.
  2. Add the crushed tomatoes, tomato sauce, all three drained cans of beans, the onion, garlic and red wine. Scatter over the chili powder, cumin, oregano, parsley, black pepper and red pepper flakes, drop in the bay leaves, and stir until the colour is even. The pot will look thin and watery at this stage, which is correct.
  3. Bring to a simmer over medium-high heat, then reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring every 20 to 30 minutes. If the chili is not thickening, set the lid slightly ajar for the last 20 to 30 minutes so steam can escape. A spoon dragged through should leave a track that closes slowly.
  4. Remove and discard both bay leaves. Taste and adjust for salt and heat, then serve with the toppings of your choice.

Notes

Slow cooker: brown the turkey in a skillet, then transfer it and all remaining ingredients to a 6-quart slow cooker and cook on low for 4 to 6 hours. Remove the bay leaves before serving.
Make ahead: the chili is better on day two, once the spices have settled.
Storage: up to 4 days in an airtight container in the fridge, or up to 3 months frozen. Thaw overnight in the fridge and reheat gently with a splash of water, as it thickens as it sits.
Substitutions: lean ground beef or ground chicken in place of the turkey; cannellini or great northern beans in place of the pinto; broth in place of the red wine.
Salt: none is added, since the canned beans and tomato products already carry a good deal of sodium. Taste at the end and salt then if needed.
Nutrition is an estimate calculated from standard reference values for the ingredients, not a laboratory analysis.