Easy Black Bean Turkey Chili

black bean turkey chili served with a beer.

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5 from 4 reviews

Turkey and black beans simmer with fresh salsa and spices for an quick, tasty and healthy meal.


  • 1 tbsp extra virgin olive oil
  • 1 onion
  • 5 crimini mushrooms, chopped
  • 3 cloves garlic, minced (or 1 1/2 tsp garlic powder)
  • 1 jalapeño pepper (optional), seeded and flesh chopped
  • 2 lbs ground turkey
  • 14 1/2 ozs diced tomatoes
  • 1.5 to 2 tsp chili powder
  • salt and pepper to taste
  • 2 tsp soy sauce
  • 14 1/2 oz can black beans, drained and rinsed
  • 16 ozs Roasted Corn and Black Bean Salsa
  • ⅓ cup ketchup
  • 8 ozs low sodium chicken broth
  • optional toppings: shredded cheese and/or sour cream


  1. Heat the olive oil in a large pot on medium heat. Add the onion, sauté for a few minutes until it begins to soften. Stir in the mushrooms, followed by the garlic and jalapeño pepper, if using.
  2. Gradually add the ground turkey to the pot, breaking it up with a heavy spoon as you go. Add salt and pepper to taste. Cook for about 5 minutes, stirring occasionally, until the turkey begins turning white.
  3. Stir in the tomatoes, chili powder and soy sauce. Simmer for 10 minutes.
  4. Add the black beans, salsa, ketchup and chicken broth to the pot. Stir to combine. Simmer uncovered for 45 minutes, stirring occasionally.
  5. Serve the chili in bowls with optional toppings, if desired, and enjoy!


  • Look for other high quality salsa with roasted corn and black beans.
  • The ketchup and soy sauce add some good flavor but you can reduce the amount if you want to lower the sodium content.
  • You can also make this recipe in a slow cooker. To do so, brown the onions and the turkey in a skillet, then pour that into the slow cooker, along with all the other ingredients. Cook on low for 7.5 hours.
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