Fall is here and that means Chili season is here as well! Is there anything better than the smell of homemade chili cooking in your house on a crisp fall day? I like to set up a toppings bar with things like avocado, red onion, cilantro, hot sauce, and cheese so that everyone can customize their chili however they like it. For me, I love my hot sauce! In this recipe for Three Bean Turkey Chili, we like a variety of different beans, but feel free to use whatever type of beans you like and have on hand!
I include the recipes for my Turkey Chili below for both the stove top and the slow cooker! I use both depending on how much time I have and what day of the week Im cooking. During the week, my slow cooker is a life saver! Turn it on in the morning and come home to dinner made!
The Best Three Bean Turkey Chili Recipe
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Don’t have time to cook chili on the stove? Check out my Slow Cooker Version of my Turkey Chili Recipe HERE
I love my All Clad Slow Cooker! It has a sautè feature so you can brown the meat or veggies all in the same pot! I’m all about saving time and ease of use
Vegetarian or trying to eat more plant based? I’ve got you covered with my Slow Cooker Veggie Quinoa Chili
- 1 tablespoon extra virgin olive oil
- 2 med onions, chopped
- 1 1/2 teaspoon of dried oregano
- 2 pounds organic ground turkey
- 1 1/2 teaspoon cumin
- 1/4 cup chili powder
- 2 bay leaves
- 1 1/2 teaspoon sea salt
- 1 Tablespoon of unsweetened cocoa powder
- 1 28 ounce can of organic whole tomatoes, roughly chopped
- 1/4 teaspoon cinnamon
- 3 cups of organic low sodium chicken broth
- 1/4 cup tomato paste
- 3 15 ounce cans beans (we use a mixture of black, white, and kidney beans), rinsed and drained
- Optional Toppings:
- Chopped red onion
- Chopped Cilantro
- Greek Yogurt (a healthier, protein packed alternative to Sour Cream)
- Shredded Cheese
- Hot Sauce
Heat olive oil over medium heat in a large pot or Dutch Oven.
Add the onions, salt, pepper, oregano, and cumin. Sautè until the onions are softened, approximately 5 minutes
Add in the turkey and cook until no longer pink, breaking the meat up as it cooks.
Stir in cinnamon, cocoa powder, and chili powder and cook for 5 minutes.
Add tomatoes, tomato paste, and chicken broth. Bring to a boil, reduce heat, and simmer for 45 minutes.
Stir in beans and simmer for an additional 15 minutes
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