TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 pound lean ground turkey
  • 1 large green pepper, chopped
  • 1 medium onion, chopped
  • 2 tablespoons chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1 can (15 ounces) no-salt-added tomato sauce
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1-1/2 cups frozen corn (about 8 ounces), thawed
  • 1 large tomato, chopped
  • 1/2 cup water
  • Shredded cheddar cheese, optional

Nutritional Facts

1 cup: 247 calories, 7g fat (2g saturated fat), 52mg cholesterol, 468mg sodium, 27g carbohydrate (7g sugars, 7g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable.


  1. In a 6-qt stockpot, cook and crumble turkey with green pepper and onion over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings; cook 1 minute.
  2. Stir in tomato sauce, beans, corn, tomato and water; bring to a boil. Reduce heat; simmer, uncovered, to allow flavors to blend, about 10 minutes, stirring occasionally. If desired, serve with cheese.
    Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
    Yield: 6 servings.
Originally published as Black Bean Turkey Chili in Simple & Delicious October/November 2016

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