Three Bean Turkey Chili
Serves 6
Hearty and satisfying Three Bean Turkey Chili made with ground turkey, colorful peppers, three kinds of beans, and ground flaxseed for extra fiber. Finished with Greek yogurt, avocado, and pepitas, it’s a satisfying, protein- and fiber-rich one-pot meal.
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Ingredients
- 1 lb ground turkey, 93% lean
- 1 tablespoon avocado oil
- 1 medium sweet onion, diced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 2 cloves garlic, minced
- 1 (15 oz) can diced tomatoes, no sugar added
- 1 (15 oz) can red kidney beans, drained and rinsed
- 1 (15 oz) can light kidney beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1½ tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ¼ teaspoon ground Ceylon cinnamon, optional
- ¼ cup chopped fresh cilantro
- 1 tablespoon pure maple syrup
- 1½ teaspoon sea salt
- 1½ cups chicken bone broth
- 2 tablespoon ground flaxseed
For Serving
- ¾ cup plain Greek yogurt
- 2 medium avocados, diced
- 6 tablespoon pepitas
- fresh cilantro
- lime wedges
Instructions
- Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the onion and red and green bell peppers. Cook for 5–7 minutes, until softened. Add the garlic and cook for about 30 seconds, until fragrant.
- Add the ground turkey, breaking it apart with a wooden spoon. Cook for 6–8 minutes, until browned and cooked through.
- Stir in the chili powder, cumin, oregano, smoked paprika, and Ceylon cinnamon, if using. Cook for 1–2 minutes, stirring, to allow the spices to bloom.
- Add the diced tomatoes, red kidney beans, light kidney beans, cannellini beans, chicken bone broth, maple syrup, salt, and fresh cilantro. Stir well to combine.
- Stir in the ground flaxseed. Reduce the heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until the chili has thickened and the flavors have come together.
- Taste and adjust the salt or seasonings as needed.
- Ladle the chili into bowls. For each serving, top with 2 tablespoons Greek yogurt, about ⅓ of an avocado, 1 tablespoon pepitas, additional fresh cilantro, and a squeeze of fresh lime.