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Smoky turkey and black bean chili topped with cheddar cheese, avocado, sour cream, cilantro, and green onion served with homemade crispy corn tortilla chips.
Reynaldo’s Cocina 📍

Smoky Turkey and Black Bean Chili

Smoky turkey chili loaded with black beans and topped with cheddar cheese, avocado, sour cream, cilantro, green onions, and crispy homemade tortilla chips.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 people
Course: Dinner, Lunch, Main Course
Cuisine: American, Southwestern
Ingredients Equipment Method Notes

Ingredients
  

Smoky Turkey and Black Bean Chili
  • 2 tbsp olive oil
  • 1 1/2 lbs lean ground turkey
  • 1 yellow onion diced
  • 1 red bell pepper diced
  • 4 garlic cloves minced
  • 2 tbsp tomato paste
  • 1 can 15 oz black beans drained
  • 1 can 15 oz fire roasted tomatoes
  • 3 cups chicken broth
Seasoning
  • 1 tbsp chili powder
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Cavender's Greek Seasoning
  • 1/2 tsp oregano
  • 1/2 tsp black pepper
Finish
  • 1 1/2 cups shredded sharp cheddar cheese
  • Fresh cilantro
  • Green onions
  • Sour cream
  • Avocado slices
Homemade Crispy Tortilla Chips
  • Corn tortillas
  • Neutral oil
  • Salt

Equipment

  • - Large Dutch oven or soup pot
  • Wooden spoon
  • Cutting board
  • - Chef knife
  • Measuring cups
  • Measuring spoons
  • Baking sheet
  • Tongs

Method

  1. Heat olive oil in a large Dutch oven or soup pot over medium heat.
  2. Add onion and red bell pepper.
  3. Cook for 5 minutes until softened.
  4. Add garlic and cook for 30 seconds.
  5. Add the ground turkey.
  6. Break apart with a wooden spoon and cook until fully browned.
  7. Add tomato paste, chili powder, smoked paprika, cumin, garlic powder, onion powder, Cavender's Greek Seasoning, oregano, and black pepper.
  8. Cook for 1 minute while stirring to toast the seasonings.
  9. Add black beans, fire roasted tomatoes, and chicken broth.
  10. Stir thoroughly to combine.
  11. Bring to a gentle boil.
  12. Reduce heat and simmer for 30 to 40 minutes, stirring occasionally.
  13. To make the tortilla chips, cut corn tortillas into triangles.
  14. Lightly coat with oil.
  15. Bake at 400 degrees for 8 to 10 minutes until crisp or fry in hot oil until golden.
  16. Season immediately with salt.
  17. Ladle the chili into serving bowls.
  18. Top with cheddar cheese, cilantro, green onions, sour cream, and avocado slices.
  19. Serve hot with crispy tortilla chips.

Notes

• Toasting the seasonings with the tomato paste helps deepen the flavor of the chili.
• Simmering allows the turkey, beans, and spices to fully develop.
• Homemade tortilla chips add texture and hold up well when dipped into the chili.
• Add toppings just before serving for the best texture and presentation.
• Leftovers taste even better the next day as the flavors continue to develop.
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