Turkey and black bean chili

A quick, thick turkey and black bean chili with cheddar melted on top.

Ingredients

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From your kitchen: salt, water.

Just this dinner, for 4. Opens Instacart in a new tab; nothing is bought until you check out.

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Step 1: Chop the onion and mince the garlic. Heat the tablespoon of olive oil in a large pot over medium-high heat. Cook the turkey and onion, breaking up the meat, until no pink is left and the turkey reaches 165°F, about 8 minutes.
Step 2: Stir in the garlic, the 2 tablespoons of chili powder and the cumin and cook for 1 minute.
Step 3: Add the tomatoes with their juice, the beans (drained and rinsed), 1 cup of water and 1 teaspoon of salt. Simmer uncovered for 20 minutes, stirring now and then, until thick.
Step 4: Taste and add salt if it needs it. Serve topped with the cheddar.

Tip: It freezes well: cool it, then freeze it in portions for up to 3 months. Leftovers keep 3 to 4 days in the fridge.

Published November 2, 2026 · Updated November 7, 2026