This is the turkey and black bean chili recipe you’ll actually want to make on repeat. Lean ground turkey, fire-roasted tomatoes, and canned black beans simmer in the slow cooker with simple kitchen spices. But the flavor and texture? Next level — thanks to my trick of stirring in crushed tortilla chips, so the chili turns out thick and robust, never watery and flavorless.
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World’s Best Turkey Chili Recipe (Seriously)
Who doesn’t love an uncomplicated recipe that absolutely bursts with flavor? This bowl-licking ground turkey and black bean chili is a breeze to throw together in the slow cooker — perfect for busy weeknights. It’s one of our family’s most requested recipes among loads of gluten-free soup recipes.
What makes my turkey black bean chili so special? I have an easy taste and flavor chili hack for you — especially when using lean meats, like ground turkey. Since the chili cooks in a crockpot, more condensation forms, adding extra liquid to the pot.
This waters down the flavor and consistency. Adding crushed tortilla chips at the end after cooking is a naturally gluten free way to thicken it. The chips soften, absorb liquid, and meld into the chili. It also adds a nice salty corn flavor to the sauce, while making a heartier texture.
We like to serve it with warm, fluffy gluten-free corn muffins drizzled with honey. As for the toppings, sour cream and grated cheddar are pretty much a must in our family, as well as additional tortilla chips or Fritos. I like adding chopped avocado, green onions, fresh cilantro, or diced jalapeños for a spicy kick.
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(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Brown the turkey…or not?
Typically I brown the turkey before adding slow cooker. Why? It breaks up the meat and makes a heartier texture. You can opt to not brown it before, though. If you do, break up the raw meat with a spoon before adding the other ingredients so it doesn’t cook in a big lump. If you add the meat in raw, it will have a softer texture, more like slow cooker Skyline Cincinnati chili.
Dump in other ingredients
Hardest part is done. Now just add in all the seasonings with drained and rinsed black beans, chopped onions, garlic, diced tomatoes, and chopped bell pepper. Cook on low for 6 hours or on high for 3 hours.
Magic ingredient — crushed tortilla chips!
The chili will look a little thin at this point, but no worries, we have tortilla chips! Uncover and stir in about 1 cup crushed tortilla chips. Let it sit for about 15 minutes for the chips to soften. Give it another stir and you are ready to dig in.
Bonus Flavor Ideas
This turkey bean chili is pretty mildly spiced, so if you’d like to kick it up a notch add in ancho chili powder or cayenne pepper. You can also serve minced jalapeños on the side so people can add them to their liking.
While this recipe uses canned black beans, any type of bean will work. I’ve swapped out pinto and red kidney beans. Besides ground turkey, the recipe works with ground beef or ground chicken. Chopped sweet potatoes also work well with the flavors and break down slightly to thicken the chili more.
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Hearty Turkey and Black Bean Chili (Crockpot)
Ingredients
- 19 ounces lean ground turkey
- 2 cups chicken broth
- 1 medium onion, chopped
- 1 red or yellow pepper, seeded and chopped
- 3 cloves garlic, minced
- 28 ounces can fire roasted tomatoes, undrained
- 14 ounce can black beans, drained and rinsed
- 3 tablespoons chili powder
- 2 tablespoons molasses
- 2 teaspoons ground cumin
- ¼ – ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup crushed tortilla chips
- For serving: shredded cheese, green onion, cilantro, sour cream, additional tortilla chips
Instructions
- In a large nonstick skillet, brown ground turkey, breaking up with silicon spoon, until no longer pink. Remove from heat.19 ounces lean ground turkey
- Transfer cooked ground turkey to slow cooker. Add remaining ingredients except crushed tortilla chips. Stir to combine.2 cups chicken broth, 1 medium onion, 1 red or yellow pepper, 3 cloves garlic, 28 ounces can fire roasted tomatoes, 14 ounce can black beans, 3 tablespoons chili powder, 2 tablespoons molasses, 2 teaspoons ground cumin, ¼ – ½ teaspoon salt, ¼ teaspoon pepper
- Cover and cook on LOW for 6 hours or HIGH for 3 hours. Remove lid and stir in crushed tortilla chips. Let stand, uncovered, for 15 minutes for the chips to soften, absorb liquid, and thicken chili. Adjust salt and pepper, if necessary. Serve with desired toppings.1 cup crushed tortilla chips
Notes
Instant Pot Method
- Turn 6 or 8 quart instant pot to SAUTE setting and add a small amount of oil. Saute ground turkey, breaking up with a spoon, until no longer pink, about 5 minutes.
- Add remaining ingredients, except crushed tortilla chips. Stir to combine.
- Close lid and seal valve in place. Cook on HIGH pressure for 10 minutes, then quick release pressure.
- Hit CANCEL and stir in crushed tortilla chips. Let stand, uncovered, for 10-15 minutes for chili to thicken.
Stove Top Method
- In a large pot heat 1/2 tablespoon oil over medium heat. Add ground turkey, onions, and peppers, breaking up meat with a spoon until no longer pink. Stir in garlic and saute 30 seconds longer.
- Add remaining ingredients, except crushed tortilla chips. Stir to combine.
- Bring mixture to boil and then lower heat to a simmer. Simmer, uncovered, for 20 minutes.
- Turn off heat and stir in crushed tortilla chips. Let stand, uncovered, for 10-15 minutes for chili to thicken.
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