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Four Bean Turkey Chili

 Four Bean Turkey Chili
Four kinds of beans and plenty of seasonings make this chunky chili a crowd-pleaser, particularly on autumn days. "Serve bowls sprinkled with your favorite shredded cheese," suggests Judith Whitford of East Aurora, New York.
15 ServingsPrep: 20 min. Cook: 45 min.

Ingredients

  • 2 pounds ground turkey
  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 4 cans (14-1/2 ounces each) stewed tomatoes, cut up
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (16 ounces) chili beans, undrained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 jalapeno pepper, seeded and chopped
  • 1 to 2 tablespoons chili powder
  • 1 to 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper

Directions

  • In a Dutch oven or soup kettle, cook the turkey, onion and green
  • pepper over medium heat until meat is no longer pink; drain. Stir in
  • the remaining ingredients.
  • Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Yield:
  • 15 servings.