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Smoky 3-Bean Turkey Chili


Serves 4

Smoked paprika and smoked chipotle give this chili great depth of flavor, without packing a huge wallop of heat. If you like your chili spicier, add one or two canned minced chipotle chiles.

2 tbsp. vegetable oil

1 lb. Shady Brook Farms ground turkey

Kosher salt and freshly ground black pepper

1 medium onion, finely chopped

2 cloves garlic, minced

2 tsp. cumin

1/2 tsp.  chipotle chile powder

1/2 tsp. pimenton (smoked paprika)

3/4 cup chicken broth

1 28-oz. can diced tomatoes in juice

1 15-oz. can black beans, drained and rinsed

1 15-oz. can dark red kidney beans, drained and rinsed

1 15-oz. can pink beans, drained and rinsed

Diced avocado and sliced scallion greens, for garnish.



1. Heat the oil over medium-high in a heavy-duty Dutch oven (5 quarts or larger). Add the turkey and season with salt and pepper.  Break up the meat with a spatula and cook, stirring occasionally, until the turkey is browned, about 3 to 4 minutes. Transfer to a plate, reserving the oil in the pot.

2. Add the onion and garlic to the pot and cook, stirring occasionally, until softened and fragrant, 3 to 4 minutes. Add the cumin, chile powder and pimenton and cook for another 30 seconds.

3. Add the broth and tomatoes with their juice. Stir and scrape the pot to incorporate any browned bits. Add the beans and return the turkey to the pot. Bring to a boil, then reduce the heat to a simmer and cook for 30 minutes.

4. Ladle into individual bowls and garnish with scallions and avocado.