Homemade Turkey Chili With Beans
Here is my complete turkey chili recipe that uses 2 pounds of dried pinto beans and 2 pounds of ground turkey sausage. This recipe feeds a crowd and stretches well for leftovers.
You can use mild, medium, or hot spiced turkey sausage, depending on your preference.
Servings: 12–16
Total time: about 2.5–3.5 hours (hands-on 1.5–2 hours, plus soaking and simmering)
Ingredients:
2 pounds dried pinto beans, rinsed, sorted, and checked for any stones
2 pounds ground turkey sausage (usually 93% lean)
2 tablespoons olive oil
1 large yellow onion, diced (about 1 cup)
3 cloves garlic, minced
2 medium red bell peppers, diced
2 (14.5-ounce) cans diced tomatoes, with their juice
1 (15-ounce) can tomato sauce
4 cups low-sodium chicken broth (or more as needed)
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper (adjust to taste)
Seasoning salt and freshly ground black pepper, to taste
Optional toppings: shredded cheddar or Monterey Jack, sour cream, chopped cilantro, lime wedges, sliced jalapeños
Notes on beans:
If you have time, soak the beans overnight in a large pot or bowl with plenty of water (they will expand). Drain before cooking.
If you don’t want to soak, you can use a quick-soak method: cover with water, boil for 2 minutes, remove from heat, cover and let stand for 1 hour, then drain before cooking.
Instructions:
If using dried beans, rinse and sort them. Soak: Place beans in a large bowl, cover with plenty of cold water (about 3–4 inches above beans), and soak 8–12 hours or overnight. Drain and rinse.
Quick soak alternative: in a large pot, boil beans for 2 minutes, remove from heat, cover, and let stand 1 hour; drain and rinse.
Optional: If you’re short on time, you can partially cook the beans by simmering in fresh water for about 45–60 minutes until just tender, then drain. This speeds up the chili, but you can also add the dry beans directly to the chili and cook longer.
In a large heavy pot or Dutch oven, heat 1 tablespoon of oil over medium heat. Add onion and bell peppers; sauté 5–7 minutes until softened. Add garlic and jalapeño (if using) and cook for 1 more minute.
Increase heat to medium-high. Add ground turkey sausage; cook, breaking it up with a spoon, until browned and no pink remains, about 6–8 minutes. Season with a pinch of seasoning salt and pepper.
Stir in chili powder, cumin, smoked paprika, oregano, and cayenne (if using). Cook for 1 minute to bloom the spices, stirring constantly.
Add diced tomatoes, tomato sauce, and tomato paste. Stir to combine. Add bay leaf and 4 cups of broth. Bring to a simmer.
Add the prepared beans (drained if soaked; if you chose the quick-flavor route with partially cooked beans, add them now). Stir well. If the chili seems very thick, add a little more broth or water.
Reduce heat to low and simmer gently, uncovered or slightly ajar, 1 1/2 to 2 hours, stirring occasionally. The beans should be fully tender and the flavors melded. If the chili thickens too much, add more broth to reach your desired consistency.
Taste and adjust seasoning with seasoning salt and pepper. Remove bay leaf before serving.
Serve with your favorite toppings (see list above). Chili also stores well: refrigerate up to 4 days or freeze for up to 3 months.
Tips:
If you prefer canned beans, you can substitute 4–5 cups (about 1 -- 1.25 liters) of canned pinto beans, drained and rinsed. You’ll need less broth in that case and the cooking time will be shorter.
If you prefer, canned tomato soup can be used in the place of the canned tomatoes, tomato sauce, and tomato paste. Use 2 to 3 cans of tomato soup, depending on your preference. You can also use pasta sauce if you prefer.
For a smoky depth, add a small amount of chipotle peppers in adobo sauce (finely chopped) or a few drops of liquid smoke.
Enjoy your hearty, protein-rich turkey chili with Pinto beans.