Turkey & Three Bean Chili

Recipe by @mitchell

Smoky, spicy turkey chili built with a chile paste from dried ancho and guajillo—thick, hearty, and even better the next day.

Turkey & Three Bean Chili is a smoky, spicy chili made with a homemade chile paste from dried ancho and guajillo, giving it deep flavor without needing a long cook. It’s thick, hearty, and ideal when you want a filling weeknight meal that also tastes even better the next day—perfect for hot nights and leftovers.

IngredientsMetricUS

For the Chili

• 15 ml olive oil
• 450 g ground turkey
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 1 tbsp tomato paste
• 2 dried ancho chiles, stemmed and seeded, torn
• 2 dried guajillo chiles, stemmed and seeded, torn
• 240 ml hot water
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 can (14.5 oz / 411g) diced tomatoes
• 1 can kidney beans (15 oz / 425g), drained and rinsed
• 1 can pinto beans (15 oz / 425g), drained and rinsed
• 1 can black beans (15 oz / 425g), drained and rinsed
• 480 ml chicken broth
• 15 ml apple cider vinegar

For the Toppings

• 50 g shredded cheddar
• 120 g Greek yogurt
• 2 lime wedges
• 2 stalks green onions, sliced
• 1 tbsp chopped cilantro

Instructions

1. Dice the onion and bell pepper, mince the garlic, and slice the green onions.
2. Drain and rinse the kidney, pinto, and black beans.
3. Chop the cilantro for finishing and toppings.
4. Remove stems and seeds from the dried ancho and guajillo chiles, then tear them into small pieces.
5. In a small bowl, pour hot water over the dried chiles and let them soak until softened, about 10 minutes.
6. Blend the soaked chiles (including soaking liquid) into a smooth paste, then cool the paste to room temperature.
7. Heat olive oil in a large pot over medium-high heat. Add onion and bell pepper and cook until softened, 5–7 minutes. Add garlic and cook 30 seconds.
8. Add ground turkey and cook, breaking it up, until browned and no longer pink, 6–8 minutes. Stir in tomato paste and cook 1 minute.
9. Stir in the chile paste, cumin, oregano, smoked paprika, cayenne, salt, and black pepper. Cook for 1–2 minutes to bloom the spices.
10. Add diced tomatoes, chicken broth, and the 3-bean mix. Bring to a simmer, then reduce to low and cook until thickened, 25–30 minutes, stirring occasionally.
11. Stir in apple cider vinegar and chopped cilantro. Taste and adjust salt and pepper if needed.
12. Ladle chili into bowls and top with shredded cheddar, a spoonful of Greek yogurt, lime wedges, sliced green onions, and chopped cilantro.

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