Three Bean Turkey Chili

Weeknight Turkey Chili-6

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.

Three Bean Turkey Chili

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.

 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 Chili

Three Bean Turkey Chili

Three Bean Turkey Chili

No ratings yet
Prep10 mins
Cook25 mins
Total35 mins
Servings: 8


  • 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

Topping Options:

  • 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.
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Easy Eggplant and Lentils

Easy Eggplant & Lentils

This recipe is one of my time-tested go-tos on busy weeknights.

It’s easy. It’s fast. It’s delicious. It’s nutritious. It’s filling. It makes great leftovers.

Can it get any better?

It’s also vegetarian and chock full of healthy vitamins, minerals, and fiber. 🙂

Basically, you…

  • cut up an eggplant and onions (easy)
  • mince a bunch of garlic & cilantro (even easier)
  • boil some lentils with bay leaf, thyme, & garlic for seasonings
  • saute the eggplant and onions with garlic & spices
  • throw in a can of tomatoes
  • serve over the lentils with crumbled feta & cilantro

LOVE easy meals like this that barely require a recipe.

Okay, I know some of you are probably cringing at the thought of eggplant and/or lentils, but seriously, you have to give it a try! I know you’ll love it.

Easy Eggplant & Lentils

Easy Eggplant and Lentils

No ratings yet
Prep10 mins
Cook50 mins
Total1 hr
Servings: 4


  • 1 cup dried lentils
  • 4 cups water
  • 2 dried bay leaves
  • 2 sprigs fresh thyme
  • 1 clove garlic, peeled and smashed
  • 10 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 medium yellow onions, chopped
  • 3 cups of cubed eggplant, cut into 1-inch cubes
  • 1 14.5oz can fire-roasted diced tomatoes
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon paprika
  • 1 tablespoon coriander
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons tomato paste
  • 1/2 cup minced cilantro
  • 1/2 cup crumbled feta cheese


  • Place the lentils in a medium saucepan. Add the water, bay leaves, thyme, smashed clove of garlic, and a liberal sprinkling of salt. Bring to a low boil and cook for 20 minutes, until the lentils are tender to your liking. Drain and set aside, removing the bay leaves, thyme, and garlic clove.
  • Meanwhile, heat the olive oil in a large skillet over medium-high heat until warm. Add the onion and sauté until golden brown, about 12 minutes. Add the eggplant and sauté for another 10 minutes, until cooked through and golden in spots.
  • Add the minced garlic cloves, tomatoes, cayenne, paprika, coriander, salt, pepper, and tomato paste. Cook, stirring occasionally, for about 1 minutes, until the spices are fragrant. Serve over the lentils and top with a sprinkling of cilantro and feta. Enjoy!
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Pork Chile Verde

Pork Chile Verde with Monterey Jack Cheese

Tender chunks of pork simmered in a rich yet tangy tomatillo broth, a generous topping of luxurious sour cream and melty monterey jack cheese, a fresh pop of cilantro, and bright acidic squeeze of fresh lime juice.

That’s pork chile verde. And it’s what dreams are made of.

Pork Chile Verde with Lima Beans

Chile verde is one of those awesome one-pot meals.

It doesn’t leave many dirty dishes, and can feed a crowd with minimal effort.

The basic steps are:

  1. Cut a giant pork shoulder up into roughly 1 inch cubes
  2. Brown in a dutch oven
  3. Saute onions and chiles
  4. Add pureed tomatillos, oregano, cumin, cilantro, and chicken broth
  5. Simmer everything for about an hour, or until the pork is tender
  6. Top with crema, cheese, fresh lime juice, and cilantro
  7. Serve with warm tortillas

Giant Bowl of Pork Chile Verde Surrounded by Tortilla Chips

To make my chile verde more of a balanced meal, I like to stir in some pre-cooked lima beans (also known as butter beans) right at the end of the cook time. They thicken the chile, add a rich creamy texture to each bite, and contain soluble fiber that is great for lowering cholesterol & keeping your gut running smoothly.

I also like to get down on some chips & guac while the verde simmers away 😉

But seriously, meals like this are perfect for the start of football season (which is NOW, if you’re like our household & celebrate even preseason games).

You can put on a pot in the early afternoon, enjoy some appetizers & beer, and have everyone serve themselves when they’re ready. Easy peasy. You don’t have to worry about over cooking anything, the pork will just continue to get more tender as it braises.

Pork Chile Verde with a Side of Guacamole

Pork and Lima Bean Chile Verde

No ratings yet
Prep25 mins
Cook1 hr 25 mins
Total1 hr 50 mins
Servings: 6


  • 4 lb bone-in pork butt/shoulder, trimmed of excess fat and cut into 1-inch cubes
  • 3 tablespoons olive oil
  • Kosher salt & ground black pepper, for seasoning
  • 1 large onion, roughly diced
  • 2 jalapenos, seeds and ribs discarded, the rest minced
  • 1 26 oz can pureed or crushed tomatillos (or, if you can’t find them, buy ~2 lbs fresh tomatillos, husk them, boil for a few minutes in a pot of water until they turn dark green and become tender, then puree)
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1 bunch cilantro, chopped, divided in half for two uses
  • 1 14.5 oz can chicken broth
  • 2 15 oz cans butter beans, drained and rinsed
  • 2 cups shredded Monterey Jack cheese, for topping
  • Sour cream, for topping
  • 3 limes, cut in half, for topping
  • 1 package fresh whole wheat tortillas (or gluten free or corn tortillas)


  • Liberally season the cubed pork with salt and pepper. Heat the oil in a large dutch oven over high heat until shimmering. Add the pork and cook for about 15 minutes, stirring occasionally, until well browned on all sides. Remove with a slotted spoon and set aside.
  • In the same pot, reduce the heat to medium, add the onion and jalapeno. Saute for 5 minutes until the onions are just starting to get soft but not yet browning. Add the tomatillo puree, oregano, cumin, half of the cilantro, and the chicken broth. Stir to combine. Add the pork back to the pot and bring to a boil. Reduce the heat to low, cover, and simmer for 60 minutes.
  • After about 30 minutes, preheat the oven to 400 degrees.
  • When there is about 15 minutes left for the soup to simmer, wrap the stack of tortillas in foil and place in the oven to warm.
  • After the soup has simmered for 60 minutes, add the beans and simmer for 5 more minutes until heated through. Remove from the heat & serve in deep bowls, sprinkled with cilantro, monterey jack cheese, sour cream, and fresh lime juice. Serve with warm tortillas. (I like to rip up the tortillas and stir them into the stew.) Enjoy!
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