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Four Bean Turkey Chili Recipe

Four Bean Turkey Chili Recipe

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.
TOTAL TIME: Prep: 20 min. Cook: 45 min. YIELD:15 servings


  • 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


  • 1. 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.
  • 2. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Yield: 15 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.