Hearty three bean turkey chili with turkey sausage, ground turkey, and a whole lotta beans. It’s thick, comforting, and makes enough for leftovers!
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Three Bean Turkey Chili
There’s no doubt that turkey chili is pretty popular here. Everything from Turkey Quinoa Chili, Leftover Turkey Chili, to Sweet and Spicy Chili. We love all types of chili recipes! Turkey chili is so easy to make, tasty, and a total crowd-pleaser.
And today, I’m sharing this 3 bean turkey chili recipe with seasoned Italian turkey sausage, ground turkey, and three types of beans. It’s thick, filling, and makes a big pot. So you have plenty of leftovers to enjoy the next day. Or to freeze for later!
Best Beans for Chili
This chili recipe is all about the beans. You’ll need black beans, red kidney beans, and cannellini beans. Look for canned beans that are simply beans without any added ingredients.
- Black Beans: Black beans are soft, creamy, and mild. They don’t have an overwhelming flavor and take on the flavor of whatever they’re cooked in. Not to mention you can pick up a can of black beans at just about any supermarket!
- Red Kidney Beans: Kidney beans are a classic. Their soft and buttery texture makes them popular in chili recipes. A good substitute for kidney beans is red beans. They are smaller and rounder but similar in taste and texture.
- Cannellini Beans: Originally from Italy, cannellini beans are white in color with a silky texture and nutty flavor. They are a delicious contrast to the black and red kidney beans.
How to Make Three Bean Turkey Chili
- Cook the turkey & veggies: In a large dutch-oven brown the sausage and ground turkey. Stir in onions, bell pepper, garlic, chili powder, and cumin. Cook until the onions are tender.
- Add the liquids & beans: Add broth and bring to a simmer. Stir in crushed tomatoes and tomato paste. Season with salt and pepper. Reduce heat and simmer for 15 minutes until slightly reduced. Stir in beans and corn. Cook until heated through.
Can I Make This in a Slow Cooker?
This recipe can easily be made in a slow cooker. I highly recommend that you first brown the turkey and vegetables in a skillet and then transfer to a slow cooker. You’ll get the most flavor that way.
Add the rest of the ingredients to the slow cooker and stir well. Cook on high 6 to 8 hours or low 10 to 12 hours.
Leftover three bean turkey chili lasts in the refrigerator for up to 3-4 days. Just make sure to store it in an airtight container.
This chili also freezes really well and reheats really well. It will keep in the freezer for up to 4 months. Thaw out overnight in the refrigerator and reheat as usual.
More Chili Recipes to Try
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Hearty chili with turkey sausage, ground turkey, and three types of beans. It’s thick, comforting, and makes enough for leftovers!
- 2 Tbsp. avocado oil
- 1 lb. Italian turkey sausage
- 1 lb. ground turkey
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 2 Tbsp. chili powder
- 1 tsp. cumin
- 2 cups chicken broth
- 1 (28 oz.) can crushed tomatoes
- 2 Tbsp. tomato paste
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (16 oz.) can red kidney beans, drained and rinsed
- 1 (15 oz.) can cannellini beans, drained and rinsed
- 1 1/2 cups frozen corn
- Heat oil in a large dutch-oven over high heat. Add turkey sausage and ground turkey. Cook until browned for 7-10 minutes while using a wooden spoon to crumble the meat as it cooks.
- Stir in onions, bell pepper, garlic, chili powder, and cumin. Reduce heat to medium and cook for about 5 minutes or until the onions soften, stirring frequently.
- Add chicken broth and bring to a simmer, scraping up brown bits from the pan. Stir in crushed tomatoes and tomato paste. Season with salt and pepper, to taste. Simmer for 15 minutes, partially covered. The mixture should reduce and thicken.
- Stir in beans and corn. Cook until heated through. Serve with chili toppings of choice.
- Slow Cooker: You can easily make this chili in a slow cooker. Brown the turkey meat and vegetables as written. Transfer to a slow cooker along with the rest of the ingredients and stir well. Cook on high 6 to 8 hours or low 10 to 12 hours.
- Leftovers: Leftover chili will last in the refrigerator for up to 3-4 days or in the freezer for up to 4 months when stored in an airtight container.
Keywords: fall, potluck, healthy