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    Home » Entrees » Poultry Recipes

    Smoky Turkey Chili Recipe with Chipotle Peppers, & Black & White Beans

    Published: Jan 12, 2010 · Modified: Mar 29, 2021 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 41 Comments

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    Smoky Turkey Chili Recipe with Black Beans

    There must be something in the water. Over the past week, my 8- and 5-year old boys have, on their own accord, added several previously gag-inducing foods to their repertoires. Mustard is now being slathered onto sandwiches, salads are in high demand, and black beans are now considered "awesome". When I made this chili for dinner, there was a back-up can of Campbell's chicken noodle soup in the pantry. Rich with cocoa powder, packed with black and white beans, and smoky with heat from chipotle peppers in adobo sauce and chili powder, this chili packs a punch and was not what I considered to be kid-friendly.

    Remind me never to underestimate kids.

    Two bowl-clearing helpings later, I was honored with two thumbs up. Well, you could have knocked me over with a feather! If you prefer less heat, simply decrease the amount of chipotle peppers, adobo sauce, and chili pepper. On the other hand, if you like to blow steam out of your ears, well... you know what to do. Chipotle peppers are the key to the smokiness in this recipe, and lend a unique flavor to a variety of dishes, such as Crockpot Chicken, Black Bean & Chipotle Pepper Soup.

    The recipe:
    Heat 1 tablespoon canola oil in a large, heavy pot set over medium heat. Add 2 chopped medium onions and sauté until tender and light brown, about 10 minutes. Add 1 ½ teaspoons cumin and 1 ½ teaspoons oregano.

    Stir for 30 seconds, then add 2 chopped garlic cloves. Stir for an additional 30 seconds. Increase heat to medium-high. Add 2 pounds ground turkey, breaking it up with a wooden spoon until it is cooked through. Add ¼ cup chili powder, 2 bay leaves, 1 tablespoons unsweetened cocoa powder, 1 ½ teaspoons salt, and ½ teaspoon ground cinnamon.

    Add 1 (28 oz.) can whole tomatoes, including juices. Break up the tomatoes with wooden spoon while cooking. A couple of them weren't breaking up well, so I took them out of the pot, chopped the tomatoes, then added them back to the mixture.

    Mix in 2 tablespoons tomato paste, 2 chopped chipotle peppers, 2 teaspoons of the adobo sauce, and 3 cups low-salt chicken broth. Bring to a boil, then reduce heat and simmer for 45 minutes, stirring occasionally. Remove and discard bay leaves.

    Drain and rinse 1 (15 oz.) can black beans and 1 (15 oz) can small white beans. Add to the chili and simmer for an additional 10 minutes.

    Ladle chili into bowl, and serve with sour cream and chopped cilantro.

    Smoky Turkey Chili Recipe with Black Beans

    Smoky Turkey Chili Recipe with Chipotle Pepper, & Black & White Beans

    Smoky Turkey Chili with Chipotle Peppers, & Black & White Beans

    Simply the best smoky turkey chili recipe, with beans and chipotle peppers. This has been a family favorite for years. Make a double batch and freeze the extras.
    5 from 2 votes
    Print Pin Rate
    Course: Entrees
    Cuisine: American
    Keyword: Poultry Recipes
    Prep Time: 20 minutes
    Cook Time: 1 hour 5 minutes
    Total Time: 1 hour 25 minutes
    Servings: 8 Servings
    Calories: 351kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    • 1 tablespoon canola oil
    • 2 medium onions chopped
    • 1 ½ teaspoons dried oregano
    • 1 ½ teaspoons ground cumin
    • 2 garlic cloves chopped
    • 2 pounds ground turkey meat
    • ¼ cup chili powder
    • 2 bay leaves
    • 1 tablespoon unsweetened cocoa powder
    • 1 ½ teaspoons salt
    • ½ teaspoon ground cinnamon
    • 1 28 oz. can whole tomatoes (including juices)
    • 2 tablespoons tomato paste
    • 2 chipotle peppers in adobo chopped
    • 2 teaspoon adobo sauce from chipotle pepper can
    • 3 cups low-salt chicken broth
    • 1 15 ounce can black beans, drained and rinsed
    • 1 15 ounce can small white beans, drained and rinsed
    • sour cream
    • fresh cilantro chopped
    Prevent your screen from going dark

    Instructions

    • Heat canola oil in a large, heavy pot set over medium heat. Add onions and sauté until tender and light brown, about 10 minutes.
    • Add cumin and oregano. Stir for 30 seconds, then add garlic cloves. Stir for an additional 30 seconds.
    • Increase heat to medium-high. Add ground turkey, breaking it up with a wooden spoon until it is cooked through.
    • Add chili powder, bay leaves, cocoa powder, salt, and cinnamon. Add whole tomatoes, including juices. Break up the tomatoes with wooden spoon while cooking. If the tomatoes are breaking down easily, remove from the pot, chop, and then return to the mixture.
    • Mix in tomato paste, chipotle peppers, adobo sauce, and chicken broth.
    • Bring to a boil, then reduce heat and simmer for 45 minutes, stirring occasionally. Remove and discard bay leaves.
    • Add black and white beans to the chili. Simmer for an additional 10 minutes.
    • Ladle chili into bowl, and serve with sour cream and chopped cilantro.

    Nutrition

    Calories: 351kcal | Carbohydrates: 30g | Protein: 32g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 84mg | Sodium: 1185mg | Potassium: 1011mg | Fiber: 9g | Sugar: 5g | Vitamin A: 455IU | Vitamin C: 13.8mg | Calcium: 136mg | Iron: 5.9mg
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

     

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      Reader Interactions

      Comments

      1. Kalyn

        January 13, 2010 at 4:36 am

        Good work with the new camera, and the chili sounds great!

        Reply
      2. pegasuslegend

        January 13, 2010 at 1:14 am

        This recipe is perfect for this weather delicious!

        Reply
      3. NOELLE

        January 12, 2010 at 8:45 pm

        I agree! The pictures are so crystal sharp. Great recipe.

        Reply
      4. Rochelle

        January 12, 2010 at 8:29 pm

        Your chili looks fantastic! I haven't tried mine with turkey yet but your photos make me want to give it a try next time I do a batch 🙂

        Reply
      5. My Man's Belly

        January 12, 2010 at 7:43 pm

        Congrats on getting the kids to all eat the same thing.

        This looks and sounds fantastically delicious. A MUCH BETTER version of the Cincinnati chili I had in college.

        Love the new picture...btw.

        Reply
      6. Tasty Trix

        January 12, 2010 at 6:28 pm

        Omg, could your photos get any better?? So pretty.

        Reply
      7. The Chickenless Chick

        January 12, 2010 at 6:26 pm

        Lovin the cocoa powder... And what a gorgeous picture!

        Reply
      8. Cathy

        January 12, 2010 at 6:25 pm

        What a gorgeous bowl of chili. It's still very much chili weather here in Minnesota--this one is going to be added to the list!

        Reply
      9. Emily Ziegler

        January 12, 2010 at 6:08 pm

        What a great blend of flavors!

        And black beans are my favorite thing to put into chili. It is honestly the best thing since potatoes.

        Reply
      10. Maria

        January 12, 2010 at 6:00 pm

        I love all of the spices going on in this chili. Great recipe!

        Reply
      11. Drick

        January 12, 2010 at 5:36 pm

        the addition of cinnamon is a nice touch with the spices ... with the chipotle, this must be really great taste experience....

        Reply
      12. Sortachef

        January 12, 2010 at 4:34 pm

        Nice chili recipe - I think my kids will get a kick out of this one. Thanks!

        Reply
      13. Claudia

        January 12, 2010 at 4:25 pm

        Cocoa or chocolate seems to be going into all bean dishes these days. This is a very good trend! I love the different beans, the heartiness, the spice, the warmth to drive away winter.

        Reply
      14. wasabi prime

        January 12, 2010 at 4:10 pm

        Heavenly winter dish! I like the use of different beans; nice reminder to mix things up a bit!

        Reply
      15. Elin

        January 12, 2010 at 3:26 pm

        Hi CC...that look delicious. I wish turkey meat are cheaper here. It is expensive 🙁 Thanks for sharing the recipe. I will substitute turkey with chicken :))

        Reply
      16. LollyChops

        January 12, 2010 at 3:23 pm

        Hi Shirley! hehehe

        I could not resist!

        This sounds like a fantastic chili recipe! Thanks for sharing!

        Reply
      17. kathyvegas

        January 12, 2010 at 3:13 pm

        A lovely, fragrant dish that would thaw frozen toes for sure! I love the cocoa in the the recipe, gives it a mole flavor.

        Reply
      18. Tasty Eats At Home

        January 12, 2010 at 2:56 pm

        This sounds SO good. You know, we have three picky eaters at home. (One isn't SO picky, but rarely can I get all three to eat the same thing.) Chili, however - even vegetarian chili - is loved among all three. I'd definitely like to try your version out on them too!

        Reply
      19. Miranda

        January 12, 2010 at 2:11 pm

        Hey there C.C!
        I have missed your lovely recipes!!
        I have been stuck in MI and my husband is in FL. It has been this way since the holidays!! He is relocating us, but it has been hard to stay on top of things.

        Anyway, this looks fantastic. I love smoky chili. Well done!!!!

        Reply
      20. Divina Pe

        January 12, 2010 at 1:48 pm

        I actually thought they were ground beef but they're turkey. I love a good bowl of chili and thanks for sharing this recipe. Glad your kids gave it a two thumbs up, and you might not need any backup of Campbell's soup. 😀

        Reply
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