I’m a “stand up” chili kind of girl.
I like my chili thick and chunky, so that a fork or spoon stuck in the center would stand upright.
Yeah, Dennison’s was my go-to chili as a kid, so it’s no surprise that I make my homemade chili in a similar fashion.
Chili can be made with many types of beans.
Pinto beans, kidney beans, black beans, white beans, even garbanzo beans!
Why pick one, when you can have THREE??
Kidney beans are my typical chili staple. I love their large size & creamy texture.
But hey, the more the merrier, right? So for this recipe, I did 1/2 kidney beans, 1/4 black beans, and 1/4 cannellini beans.
I also really prefer my chili with turkey, instead of beef. It has a little bit of a lighter taste, and remains in larger pieces, giving the chili a meatier texture.
I present to you, the ultimate three bean turkey chili.
For real though, this chili takes almost no work.
It’s ready in under 45 min from start to finish.
Simply saute an onion, then brown the turkey & spices, add all the canned beans and tomato products, and simmer for just 5 minutes, and you’re done!
And you can’t forget about the toppings.
Extra sharp cheddar cheese, sour cream, cilantro, red or green onion, and a little hot sauce are my faves.
Add a homemade cornbread muffin on the side, and you’re good to go.
Oh, and this recipe makes a HUGE pot fun of chili, so you can freeze the leftovers for a busy weeknight later this month 🙂
Three Bean Turkey ChiliPrint
- 2 tablespoons olive oil
- 2 large yellow onions, diced
- 6 cloves garlic, minced
- 2 lbs lean ground turkey
- 3 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ground paprika
- 2 tablespoons chili powder
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 15oz cans kidney beans, rinsed and drained
- 1 15oz can black beans, rinsed and drained
- 1 15oz can cannellini beans, rinsed and drained
- 1 15oz cans fire roasted diced tomatoes
- 2 15oz cans tomato sauce
- 1 tablespoon tomato paste
- sour cream
- shredded cheddar cheese
- minced cilantro
- minced green onion or red onion
- hot sauce, like Tapatio
- In a large enameled dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the diced onion, and sauté for about 10 minutes, until softened and just lightly golden.
- Next, add the garlic, turkey, cumin, coriander, paprika, chili powder, salt, and pepper to the dutch oven. Sauté, breaking up the turkey with a spatula, until the turkey is no longer pink, about 8 minutes.
- Add add three cans of beans, the diced tomatoes, tomato sauce, and tomato paste to the dutch oven. Bring to a simmer, and let cook for about 5 minutes or until heated through.
- Spoon the chili into bowls & sprinkle with your desired toppings. Serve with cornbread on the side.