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Turkey and Two Bean Chili 


  • 1 1/2 pounds ground turkey
  • 1 onion, chopped fine
  • 1 (15-ounce) can canned red kidney beans,
    drained and rinsed
  • 1 (14.5-ounce) can canned diced tomatoes
  • 6  garlic cloves, minced
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon sugar
  • 1 (15-ounce) can canned black beans,
    drained and rinsed
  • 1 (14.5-ounce) cans canned diced tomatoes
  • 1/4 cup chopped fresh cilantro leaves
  • salt and pepper

Temperature: ° F


  1. Cook ground turkey, onion, and 1/2 teaspoon salt in a Dutch oven over medium heat until meat is just cooked through. 

  2. While turkey is browning, puree drained and rinsed kidney beans and 1 can of diced tomatoes with juices in a food processor. Set aside. 

  3. Add garlic, chili powder, cumin, and sugar to turkey onion mixture. Cook until fragrant, about 1 minute. Add pureed beans and tomatoes along with 1 can of drained and rinsed black beans and 1 can of diced tomatoes with juice. Bring to a boil, reduce heat, cover and simmer for 15 minutes, stirring occasionally. 

  4. Sprinkle with chopped cilantro and season with salt and pepper to taste.

Serve with: 

  • Sour cream
  • Mexican four cheese
  • Chopped raw onions
  • Diced avocado
  • Pickled jalapenos

Product Used: Emile Henry Flame Risotto Pot

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Next article Emile Henry Flame Cornbread 

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