Three-Bean Turkey Chili Recipe

Name: Three-Bean Turkey Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 cups coarsely chopped onions; 1 teaspoon whole cumin seeds; 2 to 4 tablespoons chili powder; 1/4 teaspoon ground cinnamon; 1/2 cup beer or water; 1 to 1 1/2 pounds turkey sausage (sweet or hot; casings removed); 1 pound boneless turkey breast, skinned and cut into 1-inch chunks; 1 medium green bell pepper, seeded and finely chopped; 1 can (15 to 20 ounces) kidney beans, rinsed and drained; 1 can (15 to 20 ounces) black beans, rinsed and drained; 1 can (15 to 20 ounces) chickpeas, rinsed and drained; 1 can (15 ounces) diced tomatoes with green chiles; 1/4 cup chopped fresh cilantro, plus more for garnish; Salt and freshly ground pepper; 1/2 cup toasted pumpkin seeds, for garnish

Servings: persons

1 tablespoon olive oil
2 cups coarsely chopped onions
1 teaspoon whole cumin seeds
2 to 4 tablespoons chili powder
1/4 teaspoon ground cinnamon
1/2 cup beer or water
1 to 1 1/2 pounds turkey sausage (sweet or hot; casings removed)
1 pound boneless turkey breast, skinned and cut into 1-inch chunks
1 medium green bell pepper, seeded and finely chopped
1 can (15 to 20 ounces) kidney beans, rinsed and drained
1 can (15 to 20 ounces) black beans, rinsed and drained
1 can (15 to 20 ounces) chickpeas, rinsed and drained
1 can (15 ounces) diced tomatoes with green chiles
1/4 cup chopped fresh cilantro, plus more for garnish
Salt and freshly ground pepper
1/2 cup toasted pumpkin seeds, for garnish

1
Heat the oil in a 6-quart or larger pressure cooker.
2
Stir in the onions, cumin seeds, 2 tablespoons of the chili powder, and the cinnamon and cook over medium-high heat, stirring frequently, for 1 minute.
3
Stir in the beer.
4
Taste the mixture, and if the chili flavor is not pronounced, add more chili powder to taste.
5
Stir in the turkey sausage, turkey, bell pepper, beans, and chickpeas.
6
Break up any large pieces of sausage.
7
Pour the tomatoes and their liquid on top.
8
Do not stir after adding the tomatoes.
9
Lock the lid in place.
10
Over high heat bring to high pressure.
11
Reduce the heat just enough to maintain high pressure and cook for 4 minutes.
12
Turn off the heat.
13
Quick-release the pressure.
14
Remove the lid, tilting it away from you to allow steam to escape.
15
Add the cilantro plus salt and pepper to taste.
16
Serve in bowls with a generous sprinkling of the pumpkin seeds and cilantro on top.

799

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 cups coarsely chopped onions, 1 teaspoon whole cumin seeds, 2 to 4 tablespoons chili powder, and more.

Yes, Three-Bean Turkey Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Three-Bean Turkey Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions