Black Bean and Turkey Chili Soup
A lean, protein-packed Tex-Mex chili with ground turkey, two cans of black beans, and bold spices simmered into a thick, smoky soup. Ready in under an hour on the stovetop.
Ingredients
- 1 lb lean ground turkey (93/7)
- 2 cans black beans (15 oz), drained, rinsed
- 1 can fire-roasted diced tomatoes (canned)
- 2 cups low-sodium chicken broth
- 1 tbsp olive oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 lime, halved
- 1/4 cup fresh cilantro, chopped
Instructions
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1
Heat 1 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1 diced yellow onion and 1 diced green bell pepper. Cook, stirring occasionally, until softened, about 5 minutes.
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2
Add 3 minced garlic cloves and cook for 30 seconds. Push the vegetables to the side, add 1 lb lean ground turkey (93/7), and cook, breaking it into small crumbles, until no pink remains, about 6-7 minutes. The turkey should reach an internal temperature of 165°F (74°C).
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3
Stir in 2 tbsp chili powder, 2 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant.
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4
Add 1 can fire-roasted diced tomatoes (canned), 2 cans drained, rinsed black beans (15 oz), and 2 cups low-sodium chicken broth. Stir to combine and bring to a boil.
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5
Reduce heat to medium-low and simmer uncovered for 20 minutes, stirring occasionally, until the chili thickens.
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6
Squeeze 1 halved lime over the pot and stir. Taste and adjust seasoning. Ladle into bowls and top with 1/4 cup chopped fresh cilantro.