Summer Turkey and Black Bean Chili 4.000
Jun 29, 2005

This full-flavored light chili makes a great alternative to grilled food on a hot night. It can be made a day in advance, in the cool of the morning, or put together right before serving.

Ground turkey breast is now available in most supermarkets. It's the secret to success here. Unlike ground beef or even dark-meat turkey, it doesn't need long cooking to make it tender and bring out its flavor. If ground turkey breast isn't available, ground chicken may be substituted. To grind your own, cut boneless turkey or chicken breast into cubes and pulse in a food processor just until chopped.

Serve with white rice mixed with chopped cilantro.

Servings: 4
  • 3 to 4 tablespoons olive oil
  • 1 1/2 cups finely chopped onion
  • 1 1/3 pounds ground turkey breast
  • 1 can (4 ounces) green chili peppers, drained and chopped
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Salt
  • Freshly ground black pepper
  • 2 1/2 cups low-sodium chicken broth


In a 4-quart pot over medium heat, heat 1 tablespoon of the oil. Add the onion and cook until it is soft and translucent, 5 to 6 minutes. Transfer the cooked onion to a plate and set aside. Return the pot to the stove.

In the same pot over medium-high heat, heat 2 tablespoons of the oil. Add the ground turkey and cook, using a spatula to break up the meat until it loses its raw look, 8 to 10 minutes. If the pan seems dry, add an additional tablespoon of oil. Add the cooked onion, chopped chili peppers, black beans, cumin, chili powder, and salt and pepper to taste, stirring to combine well, and then the chicken broth. After the chili starts bubbling, reduce the heat to maintain a slow simmer and cook, 20 to 25 minutes.

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Recipe Source

Adapted from former Food section recipe editor Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

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