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Best Quick Smoky Turkey Chili with Black Beans

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This quick smoky turkey chili with black beans is a weeknight hero, delivering deep, slow-cooked flavor in under 40 minutes. Inspired by a firefighter’s pantry-friendly method, it’s hearty, healthy, and perfect for busy evenings.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 pound ground turkey (93% lean)
  • 2 tablespoons tomato paste
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon liquid smoke
  • Salt and black pepper, to taste
  • 1 can (15 ounces) diced fire-roasted tomatoes
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1 cup low-sodium chicken broth
  • 1 tablespoon apple cider vinegar
  • Fresh cilantro, chopped (for serving)
  • Lime wedges (for serving)
  • Shredded cheddar or Monterey Jack cheese (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Diced avocado (for serving)
  • Tortilla chips or warm cornbread (for serving)

Instructions

  1. Heat the oil. Place your pot over medium-high heat and add the olive oil. Let it shimmer for about 30 seconds.
  2. Cook the onion. Add the diced onion and cook, stirring occasionally, until soft and translucent—about 4 to 5 minutes.
  3. Add the garlic. Toss in the minced garlic and stir for about 30 seconds until fragrant.
  4. Brown the turkey. Add the ground turkey to the pot. Break it up into small crumbles. Let it cook without stirring for about 2 minutes to get some browning, then stir and continue cooking until no pink remains—about 5 to 6 minutes total.
  5. Bloom the spices. Push the turkey to one side of the pot. Add the tomato paste to the empty space and cook for about 1 minute, stirring constantly. Then stir in the smoked paprika, cumin, chipotle powder, oregano, and liquid smoke. Cook everything together for another minute.
  6. Add the tomatoes and broth. Pour in the fire-roasted diced tomatoes (with their juices) and the chicken broth. Stir well, scraping up any browned bits from the bottom of the pot.
  7. Simmer. Bring the chili to a gentle boil, then reduce the heat to low. Cover and let it simmer for 15 minutes. Stir once halfway through.
  8. Add the beans and vinegar. Stir in the drained and rinsed black beans and the apple cider vinegar. Let it simmer uncovered for another 5 minutes.
  9. Taste and adjust. Add salt and pepper as needed. If it needs more smoke, add another dash of liquid smoke. If it needs more heat, a pinch more chipotle.
  10. Rest and serve. Remove the pot from the heat and let it sit for 5 minutes. Then ladle into bowls and add your favorite toppings.

Notes

Don’t skip the liquid smoke—it gives the chili that ‘cooked all day’ flavor. Brown the turkey properly by letting it sit undisturbed for 2 minutes. Bloom the spices in the tomato paste for deeper flavor. Rinse the black beans to remove excess sodium and improve texture. The chili tastes even better the next day.

Nutrition

Keywords: turkey chili, smoky chili, quick chili, black bean chili, weeknight dinner, healthy chili, firehouse chili

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