Five Bean Turkey Chili Recipe

There’s something undeniably comforting about a warm bowl of chili on a chilly evening. For our family, chili night is a weekly tradition we eagerly anticipate, and this Five Bean Turkey Chili recipe has become a true star in our rotation. What sets it apart is the incredible depth of flavor achieved through the combination of five different beans, lean ground turkey, and a symphony of aromatic spices. It’s a hearty, satisfying meal that’s both healthy and packed with flavor, pleasing even the pickiest eaters in our household. The blend of textures and tastes, from the tender turkey and vegetables to the creamy beans and subtle spice, creates a chili that’s far from ordinary. We love topping it with a dollop of sour cream and a sprinkle of fresh cilantro, but honestly, it’s delicious even on its own. This recipe is not just a meal; it’s an experience – a warm, comforting hug in a bowl that brings everyone together. If you’re looking for a chili recipe that’s both easy to make and bursting with flavor, look no further. This Five Bean Turkey Chili is guaranteed to become a new family favorite in your home too.

Ingredients

This Five Bean Turkey Chili is built on a foundation of fresh, flavorful ingredients that come together to create a truly exceptional dish. Let’s break down each component and explore why they are essential to the recipe’s success.

• 3 tablespoons unsalted butter, divided: Butter, often overlooked in chili recipes, adds a richness and depth of flavor that olive oil alone can’t quite achieve. Using unsalted butter allows you to control the overall saltiness of the chili. Dividing the butter ensures that we utilize it at different stages of cooking, maximizing its flavor impact. The initial 2 tablespoons are used to sauté the turkey and create a flavorful base, while the remaining tablespoon is used to enhance the vegetable sauté, adding a lusciousness that complements the earthy notes of the chili. For those seeking a dairy-free option, olive oil or avocado oil can be used as a substitute, though the final flavor profile might be slightly different.
• 1 tablespoon olive oil: Olive oil serves as a healthy and flavorful cooking fat, particularly beneficial when combined with butter. It has a higher smoke point than butter, making it ideal for the initial sautéing of the turkey and vegetables at medium-high heat. Extra virgin olive oil, with its robust flavor, will contribute a subtle fruity and peppery note to the chili. If you don’t have olive oil, other neutral cooking oils like canola oil or vegetable oil can be used, but olive oil is preferred for its flavor and health benefits.
• 1 1/2 pound ground turkey: Ground turkey is the lean protein powerhouse of this chili. It provides a hearty texture and satisfying protein content without being overly heavy. Opt for ground turkey that is around 93% lean for a good balance of flavor and leanness. Ground turkey readily absorbs flavors, making it an excellent vehicle for the chili spices. When browning the turkey, ensure you break it up well to prevent large clumps and promote even cooking. For a richer, more intense flavor, you could consider using ground dark meat turkey. For a vegetarian or vegan version, you can substitute the ground turkey with plant-based crumbles or an additional can of beans, or even finely diced firm tofu that has been pressed and browned.
• 1 large yellow onion, diced: Yellow onion is the aromatic foundation of many savory dishes, and chili is no exception. Dicing the onion into uniform pieces ensures even cooking and prevents any overpowering raw onion flavor. Onions release their natural sweetness as they sauté, adding a subtle sweetness that balances the spice in the chili. Yellow onions are preferred for their mild, versatile flavor, but white or even sweet onions can also be used depending on your preference. Sautéing the onions until they are translucent and softened is crucial for developing the base flavor of the chili.
• 1 red bell pepper, seeds and stem removed, diced: Red bell pepper brings a vibrant color, a touch of sweetness, and a subtle fruity flavor to the chili. Bell peppers are also packed with vitamins, adding a nutritional boost. Removing the seeds and stem ensures a clean flavor and texture. Dicing the pepper into pieces roughly the same size as the onions and carrots ensures even cooking and a consistent texture throughout the chili. Red bell peppers are slightly sweeter than green bell peppers, making them a great choice for chili. You can also use orange or yellow bell peppers for a similar flavor profile and added color diversity.
• 1 orange bell pepper, seeds and stem removed, diced: Orange bell pepper mirrors the red bell pepper in flavor profile and nutritional benefits, adding another layer of color and subtle sweetness. Using both red and orange bell peppers enhances the visual appeal of the chili, making it even more appetizing. The combination of different colored bell peppers also contributes to a more complex flavor profile. Feel free to mix and match bell pepper colors based on availability and personal preference.
• 1 jalapeño pepper, seeds and stem removed, diced: Jalapeño pepper provides a crucial element of heat and complexity to the chili. Removing the seeds and membrane reduces the heat level, making it more manageable for those who prefer a milder chili. If you enjoy a spicier chili, you can leave some seeds in or even add an extra jalapeño. Jalapeños have a bright, slightly grassy flavor that complements the other vegetables and spices in the chili. For those highly sensitive to spice, you can substitute with a milder pepper like poblano or Anaheim, or omit it altogether and add a pinch of cayenne pepper later to control the heat level. Always handle jalapeños with care and wash your hands thoroughly after handling them.
• 3 medium-sized carrots, peeled and diced: Carrots add a subtle sweetness, a pleasant texture, and a boost of beta-carotene to the chili. Peeling the carrots removes the slightly bitter outer layer. Dicing them into small, uniform pieces ensures they cook through evenly and blend seamlessly into the chili. Carrots soften during cooking, adding a subtle sweetness that balances the savory and spicy elements. They also contribute to the overall heartiness and nutritional value of the chili.
• 14 ounces white button mushrooms, sliced: White button mushrooms bring an earthy, umami flavor and a meaty texture to the chili. Slicing the mushrooms allows them to cook quickly and release their moisture, which will evaporate during sautéing, concentrating their flavor. Mushrooms add depth and complexity to the chili, enhancing its savory profile. For a more intense mushroom flavor, you could use cremini or portobello mushrooms. Sautéing the mushrooms until they are browned and have released their liquid is crucial for developing their flavor and preventing them from becoming watery in the chili.
• 4 cloves of garlic, minced: Garlic is an indispensable aromatic ingredient in countless cuisines, and chili is no exception. Minced garlic releases its pungent and savory aroma, adding a foundational layer of flavor to the chili. Garlic is best added towards the end of the vegetable sauté, as it can burn easily if cooked for too long over high heat. Freshly minced garlic is always preferred for its superior flavor compared to pre-minced garlic.
• 1 tablespoon brown sugar: Brown sugar adds a touch of sweetness and molasses-like depth to the chili, balancing the savory and spicy flavors. It also helps to caramelize the vegetables slightly, enhancing their flavor. Brown sugar works particularly well with the smoked paprika and chili powder, creating a harmonious flavor profile. You can use light or dark brown sugar, or even substitute with maple syrup or honey for a slightly different flavor nuance.
• 2 teaspoons ground cumin: Cumin is a quintessential chili spice, providing a warm, earthy, and slightly smoky flavor that is characteristic of chili dishes. Ground cumin readily infuses its flavor into the chili, creating a robust and aromatic base. Cumin is essential for achieving that classic chili taste.
• 2 teaspoons chili powder: Chili powder is a blend of spices, typically including dried chili peppers, cumin, oregano, and garlic powder. It provides the signature “chili” flavor and adds a moderate level of heat. Using a good quality chili powder is crucial for achieving authentic chili flavor. You can adjust the amount of chili powder to control the overall spiciness of the chili.
• 1 teaspoon herbs de provence: Herbs de Provence is a French herb blend, typically including rosemary, thyme, oregano, marjoram, and lavender. While not traditionally used in chili, it adds a unique layer of herbaceousness and complexity that elevates the flavor profile beyond a standard chili. The subtle floral notes of Herbs de Provence complement the other spices and vegetables beautifully. If you don’t have Herbs de Provence, you can substitute with a combination of dried thyme and oregano.
• 1 teaspoon smoked paprika: Smoked paprika adds a smoky, slightly sweet, and deeply flavorful element to the chili. It enhances the overall depth of flavor and complements the other spices, especially the cumin and chili powder. Smoked paprika is made from peppers that have been smoked over oak wood, resulting in its distinctive smoky aroma and taste. It is a key ingredient for creating a truly flavorful and complex chili.
• Salt: Salt is essential for seasoning and enhancing the flavors of all the ingredients in the chili. Start with a moderate amount of salt and adjust to taste throughout the cooking process. Kosher salt or sea salt is preferred for cooking.
• Pepper: Black pepper adds a subtle warmth and enhances the overall flavor profile. Freshly ground black pepper is always preferred for its superior flavor. Adjust the amount of pepper to your taste.
• 2 cups pale ale beer: Pale ale beer adds a depth of flavor and complexity to the chili that water or broth alone cannot achieve. The beer’s malty notes and subtle bitterness complement the spices and vegetables, creating a richer and more nuanced flavor profile. The alcohol will cook off during simmering, leaving behind only the flavor. If you prefer not to use beer, you can substitute with additional low-sodium chicken broth or beef broth for a richer flavor. Non-alcoholic beer is also a suitable alternative.
• 1/2 cup low-sodium chicken broth: Low-sodium chicken broth adds moisture and enhances the savory flavors of the chili. Using low-sodium broth allows you to control the overall saltiness of the dish. Chicken broth provides a lighter flavor compared to beef broth, which is preferable in this turkey chili recipe. Vegetable broth can also be used for a vegetarian or vegan version.
• 2 cans diced tomatoes (14.5-ounce each): Diced tomatoes form the base of the chili’s sauce, adding acidity, sweetness, and a rich tomato flavor. Using canned diced tomatoes is convenient and provides consistent quality. Opt for diced tomatoes with their juice for maximum flavor and moisture. Fire-roasted diced tomatoes can add an extra layer of smoky flavor to the chili.
• 1 can cannellini beans, drained and rinsed, (15-ounce): Cannellini beans, also known as white kidney beans, are large, creamy white beans with a mild, slightly nutty flavor. They add a creamy texture and a hearty element to the chili. Draining and rinsing the beans removes excess sodium and the starchy liquid, which can make the chili cloudy.
• 1 can dark red kidney beans, drained and rinsed, (15-ounce): Dark red kidney beans are a classic chili bean, known for their rich, kidney-like shape and robust, earthy flavor. They add a substantial texture and a deep red color to the chili. Like cannellini beans, they should be drained and rinsed before adding to the chili.
• 1 can light red kidney beans, drained and rinsed, (15-ounce): Light red kidney beans are slightly smaller and milder in flavor than dark red kidney beans, offering a subtle variation in texture and taste. They contribute to the overall bean medley and add another layer of complexity. Draining and rinsing is essential.
• 1 can black beans, drained and rinsed, (15-ounce): Black beans bring a slightly sweet and earthy flavor, along with a beautiful dark color, to the chili. They are a staple in many chili recipes and contribute to the diverse bean profile of this five-bean chili. Draining and rinsing is crucial.
• 1 can garbanzo beans, drained and rinsed, (15-ounce): Garbanzo beans, also known as chickpeas, are round, nutty-flavored beans that add a unique texture and flavor dimension to the chili. They provide a slightly firmer texture compared to the kidney and cannellini beans, adding variety to the bean medley. Draining and rinsing is important.
• 1 1/2 cups frozen corn: Frozen corn adds a touch of sweetness and a vibrant pop of color to the chili. Frozen corn kernels are convenient and readily available year-round. Adding the corn towards the end of cooking ensures it retains its sweetness and doesn’t become mushy. You can also use fresh corn kernels if in season, or canned corn, drained.
• Sour cream, avocado, chopped cilantro, chopped chives, grated cheddar cheese, etc. (for toppings): Toppings are essential for customizing your chili and adding layers of flavor and texture. Sour cream adds coolness and creaminess, avocado provides healthy fats and a smooth texture, cilantro and chives offer fresh herbaceous notes, and cheddar cheese adds a sharp, cheesy element. These are just suggestions; feel free to get creative with your toppings based on your preferences. Other popular toppings include tortilla chips, pickled jalapeños, hot sauce, and lime wedges.

Instructions

Follow these step-by-step instructions to create your delicious Five Bean Turkey Chili:

1. Sauté the Turkey: In a large stock pot or Dutch oven, melt 2 tablespoons of unsalted butter along with 1 tablespoon of olive oil over medium-high heat. The combination of butter and olive oil provides both flavor and a good cooking temperature. Once the butter is melted and shimmering, add the ground turkey. Break up the turkey with a spoon or spatula as it cooks. Cook until the turkey is browned and fully cooked through, which should take approximately 8-10 minutes. Browning the turkey develops flavor through the Maillard reaction, enhancing the overall depth of the chili. Use a slotted spoon to remove the cooked turkey from the pot and set it aside in a bowl. Leave the flavorful rendered fat in the pot as it will contribute to the flavor of the vegetables. Keep the burner turned on to medium-high heat.
2. Sauté the Vegetables: Add the remaining tablespoon of butter to the pot, if needed. If there is still a good amount of fat in the pot from cooking the turkey, you may not need to add more butter. Melt the butter over medium-high heat. Add the diced yellow onion, red bell pepper, orange bell pepper, jalapeño pepper, and carrots to the pot. Sauté the vegetables, stirring occasionally, until they are softened and tender, about 8-10 minutes. Sautéing the vegetables releases their natural sugars and develops their flavors, creating a flavorful base for the chili.
3. Add Mushrooms and Garlic: Next, add the sliced white button mushrooms to the pot. Cook for another 4-5 minutes, or until the mushrooms are browned and have released all of their liquid. Mushrooms release moisture when cooked, so it’s important to cook them until the liquid evaporates and they start to brown, which concentrates their flavor. Once the mushrooms are browned, add the minced garlic and cook for an additional 2 minutes, stirring constantly. Garlic should be added towards the end of the vegetable sauté as it can burn easily. Cooking the garlic briefly releases its aroma and flavor without burning it.
4. Season the Vegetables: Season the vegetable mixture with brown sugar, ground cumin, chili powder, Herbs de Provence, smoked paprika, salt, and pepper to taste. The brown sugar balances the savory flavors and adds depth. Cumin, chili powder, and smoked paprika provide the classic chili spice profile. Herbs de Provence adds a unique herbaceous note. Salt and pepper enhance all the flavors. Mix well to combine the spices and ensure they coat the vegetables evenly. Cooking the spices briefly with the vegetables helps to “bloom” them, releasing their aromas and flavors more fully.
5. Simmer with Beer and Broth: Pour in the pale ale beer and low-sodium chicken broth. The beer adds depth and complexity, while the broth provides moisture. Bring the chili to a rolling boil, then immediately reduce the heat to medium-low and simmer, uncovered, for 25-30 minutes. Simmering allows the flavors to meld together and deepen, creating a richer and more cohesive chili. Simmering uncovered helps to reduce the liquid slightly and thicken the chili.
6. Add Turkey, Tomatoes, Beans, and Corn: Increase the heat back up to medium. Add the cooked ground turkey back to the pot, along with the diced tomatoes (with their juice), cannellini beans, dark red kidney beans, light red kidney beans, black beans, garbanzo beans, and frozen corn. Stir well to combine all the ingredients and ensure they are evenly distributed.
7. Final Simmer and Seasoning: Cook for an additional 10 minutes, or until the entire chili is heated through and the flavors have further melded. This final simmer ensures all the ingredients are warmed and the flavors have fully integrated. Taste the chili and adjust the seasoning as needed. You may need to add more salt, pepper, chili powder, or other spices to your taste.
8. Serve and Enjoy: Keep the chili warm on the stove, covered, until you are ready to serve. This will prevent it from drying out and keep it at the perfect serving temperature. Ladle the chili into bowls and top with your favorite toppings, such as sour cream, avocado, chopped cilantro, chopped chives, and/or grated cheddar cheese. Serve hot and enjoy your delicious and hearty Five Bean Turkey Chili!

Nutrition Facts (Estimate)

Servings: 10

Please note: Nutritional information is an estimate and can vary based on specific ingredient brands and preparation methods. The accuracy of nutritional information is not guaranteed.

• Calories per serving: Approximately 450-550 calories (depending on serving size and toppings)

This Five Bean Turkey Chili is a relatively healthy and nutritious meal, packed with protein from the ground turkey and beans, fiber from the beans and vegetables, and vitamins from the bell peppers, carrots, and tomatoes. It is a hearty and satisfying meal that can be part of a balanced diet.

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 15 minutes

This recipe is relatively quick to prepare, making it a great option for weeknight dinners or weekend gatherings. The majority of the time is spent cooking, allowing the flavors to develop and meld together beautifully.

How to Serve

Five Bean Turkey Chili is incredibly versatile and can be served in a variety of ways. Here are some serving suggestions to elevate your chili experience:

• Classic Chili Bowls: Serve generous portions of chili in bowls as a main course. This is the most traditional and satisfying way to enjoy chili.
• Chili with Toppings: Offer a variety of toppings to allow everyone to customize their chili to their liking. Popular toppings include:
  • Sour cream or Greek yogurt
  • Avocado (diced or sliced)
  • Chopped fresh cilantro
  • Chopped fresh chives or green onions
  • Grated cheddar cheese or Monterey Jack cheese
  • Tortilla chips or oyster crackers
  • Pickled jalapeños or hot sauce
  • Lime wedges
• Chili with Sides: Pair your chili with complementary side dishes to create a complete and balanced meal:
  • Cornbread: A classic pairing for chili, cornbread adds a touch of sweetness and a crumbly texture.
  • Tortillas: Warm flour or corn tortillas are perfect for scooping up chili or making chili burritos.
  • Salad: A fresh green salad with a light vinaigrette provides a refreshing contrast to the rich chili.
  • Baked Potatoes: Top baked potatoes with chili for a hearty and satisfying meal.
  • Rice: Serve chili over white or brown rice for a comforting and filling option.
• Chili as a Topping: Use chili as a topping for other dishes:
  • Chili Cheese Fries: Pour chili over French fries and top with cheese for a decadent treat.
  • Chili Dogs: Top hot dogs with chili and your favorite toppings for a classic chili dog.
  • Nachos: Spread tortilla chips on a platter, top with chili, cheese, and other nacho toppings for a crowd-pleasing appetizer or meal.

Additional Tips for Perfect Five Bean Turkey Chili

1. Don’t Overcrowd the Pot When Browning Turkey: Brown the ground turkey in batches if necessary to avoid overcrowding the pot. Overcrowding can steam the turkey instead of browning it, hindering flavor development. Browning in batches ensures each piece of turkey gets good contact with the hot pot surface for optimal browning.
2. Sauté Vegetables Properly: Take your time sautéing the vegetables until they are tender and softened. This step is crucial for developing the base flavor of the chili. Don’t rush this step; properly sautéed vegetables contribute significant depth and sweetness to the final dish.
3. Adjust Spice Level to Your Preference: This recipe has a moderate spice level. If you prefer a spicier chili, add more jalapeño pepper (with seeds), cayenne pepper, or hot sauce. For a milder chili, ensure all seeds and membranes are removed from the jalapeño, or reduce the amount of chili powder.
4. Make it Vegetarian or Vegan: Easily adapt this recipe to be vegetarian or vegan by substituting the ground turkey with plant-based crumbles, lentils, or an extra can of beans. Use vegetable broth instead of chicken broth. Ensure your toppings are also vegetarian or vegan (e.g., vegan sour cream, avocado, salsa).
5. Make Ahead and Freezer-Friendly: Chili is a fantastic make-ahead dish. The flavors actually improve after a day or two in the refrigerator. It’s also freezer-friendly. Allow the chili to cool completely, then store it in airtight containers in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months. Thaw frozen chili in the refrigerator overnight before reheating on the stovetop or in the microwave.

FAQ – Ingredients

Q1: Can I substitute ground beef for ground turkey?

A: Yes, you can absolutely substitute ground beef for ground turkey in this recipe. Ground beef will result in a richer, more traditional chili flavor. Choose lean ground beef (around 90% lean) to avoid excess grease. You may need to drain off some of the rendered fat after browning the ground beef if it is particularly fatty.

Q2: Can I use different types of beans?

A: Yes, feel free to customize the bean selection based on your preferences and what you have on hand. You can substitute any of the five beans with other types of beans like pinto beans, great northern beans, or even more of one of the existing beans. The key is to maintain a variety of bean types for textural and flavor complexity.

Q3: I don’t have pale ale beer. What can I use instead?

A: If you don’t have pale ale beer, you can substitute it with other types of beer like lager or amber ale. For a non-alcoholic option, you can use additional low-sodium chicken broth or beef broth. Beef broth will provide a richer, more intense flavor. You can also add a tablespoon of balsamic vinegar or Worcestershire sauce to the broth for a touch of depth and complexity, mimicking some of the flavor notes from the beer.

Q4: Can I omit the mushrooms if I don’t like them?

A: Yes, you can omit the mushrooms if you are not a fan. While mushrooms add an earthy umami flavor and meaty texture, the chili will still be delicious without them. If omitting mushrooms, you might consider adding another vegetable like zucchini or diced eggplant to maintain the vegetable volume.

Q5: Can I use fresh tomatoes instead of canned diced tomatoes?

A: Yes, you can use fresh tomatoes instead of canned diced tomatoes. You will need approximately 4-5 medium-sized ripe tomatoes. Peel and dice the fresh tomatoes before adding them to the chili. Fresh tomatoes will have a brighter, fresher flavor, but canned diced tomatoes provide a consistent texture and acidity that works very well in chili. You may need to simmer the chili for a slightly longer time to reduce the liquid from fresh tomatoes and achieve the desired consistency.

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