TJ's Black Bean and Turkey Chili

This image courtesy of Alex Hayden

Our good friend Terry Jarvis and his wife, Cherry, love to cook and entertain friends, and this is one of their favorite recipes. The ground turkey is essentially grease-free and much leaner than ground beef. This thick chili is so good you will want to share the recipe with all of your friends. Serve with warm cornbread.

Makes8 servings


Total Timeunder 30 minutes

One Pot MealYes

OccasionBuffet, Family Get-together, game day

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free


Taste and Texturehot & spicy, meaty, spiced

Type of Dishhot soup, soup


  • ¼ cup olive oil
  • 1 cup peeled and finely diced yellow onion
  • 5 cloves garlic, peeled and minced
  • 1½ pounds ground turkey
  • 1 red bell pepper, stemmed, seeded, and finely chopped
  • 1 cup diced celery
  • One 12-ounce jar of your favorite salsa
  • One 28-ounce can plum tomatoes with sauce (break up the tomatoes with your fingers)
  • Two 14.5-ounce cans black beans, rinsed and drained
  • One 14.5-ounce can corn, drained
  • ½ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • Salt and pepper to taste
  • Grated pepper Jack cheese, for garnish


  1. Heat the olive oil with the onions and garlic in a 5½-quart Dutch oven over medium heat. Cook for 5 minutes. Add the ground turkey and brown lightly, crumbling with a fork as it cooks. Add the red pepper and celery. Then add the salsa and simmer uncovered for 5 minutes. Add the tomatoes with sauce, black beans, corn, chili powder, and cumin.

  2. Season with salt and pepper. Serve in warmed soup bowls and sprinkle with the pepper Jack cheese.


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