Three Bean Turkey Chili

I have been making this chili for years, or at least different variations of it.  This time I was preparing food ahead of time for my Labor Day camping trip.  We are heading up into the mountains and I can’t wait to get a break from this heat.  I am even OK with some rain!  There are quite a few of us going.  Some are vegetarians and others meat eaters, so I needed to find a dish that I could make for both.  Obviously, vegetarians don’t eat turkey but that is easily omitted and then added back in later, once I have my veg portion.   This recipe couldn’t be any easier or more cost effective.  I just add more beans to stretch the portions keeping the cost down. Try it out and let me know what you and your family think!

Three Bean Turkey Chili
Prep time
Cook time
Total time
This is a great chili that can be made for a large group easily and also converts to a vegetarian dish as well.
Recipe type: Main Dish
Serves: lots
  • 1 lb. ground turkey
  • 1 onion chopped
  • 2 T. olive oil, divided
  • 2-15.5 oz cans red beans, drained and rinsed
  • 2-15.5 oz cans black beans, drained and rinsed
  • 1-15.5 oz can pinto beans, drained and rinsed
  • 1-28 oz can of tomato sauce
  • 1-28 oz can of diced tomatoes
  • 1 t. chili pepper
  • 1/2 t. cayenne pepper
  • 1/2 t. paprika
  • 2 t. garlic powder, divided
  • 2 t. onion powder,divided
  • 2 t. salt, divided
  • 2 t. ground black pepper, divided
  • more salt and pepper to taste (optional)
  1. Heat 1 T. of olive oil in the pot you will cook your chili
  2. Add ground turkey and brown (stir occasionally but not too much. You want to allow color to develop)
  3. Season with 1 t. each of garlic powder, onion powder, salt and pepper
  4. Once cooked through remove to a plate and set aside
  5. Add 1 T. olive oil to pot along with chopped onion
  6. Season with 1 t. each of garlic powder, onion powder, salt and pepper
  7. Saute until translucent, usually 2-3 minutes
  8. Add beans, diced tomato and tomato sauce
  9. Season with chili powder, cayenne pepper, paprika, and salt and pepper to taste.
  10. Add back the cooked turkey (if I am preparing for both vegetarians and meat eaters I wait until after the 30 minute simmer to add the turkey back in)
  11. Bring to a boil then reduce heat and simmer for 30 minutes
  12. Serve with your favorite toppings. Mine are sour cream or plain greek yogurt, shredded cheese and more chopped onion
  13. Enjoy!

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  1. says

    With football season, more and more chili will be made at our house! I love the use of turkey and black beans in this! Thanks for sharing at Church Supper. Love seeing new faces. Have a blessed week & come back soon ~EMM

    • says

      Thanks Krista! We have this chili quite a bit because it is so easy. I will even use leftover turkey after Thanksgiving for a fast way to use leftovers. Although, I am a fan of the leftover sandwich! Thanks for stopping over and we will definitely be back!

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