Three Bean Turkey Chili

The three varieties of beans add a lot of color and of course a ton of fiber and nutrition. You can serve it with a whole array of garnishes — reduced-fat cheese, light sour cream, cilantro, avocado, scallions, even crushed tortilla chips.
  • Prep time
  • Total Time
This recipe makes 10 serving(s)
  • 3 tablespoon oil, olive
  • 2 pepper(s), red, bell diced
  • 2 onion(s), yellow diced
  • 6 clove(s) garlic minced
  • 3 tablespoon tomato paste
  • 2 pounds turkey, lean ground (at least 90% lean)
  • 1 tablespoon oregano, dried
  • 3 tablespoon chili powder
  • 12 ounce(s) beer lager
  • 1 can(s) tomatoes, whole, canned (28 oz)
  • 1 can(s) tomatoes, crushed (28 oz)
  • 3 pepper(s), chipotle chiles, in adobo sauce finely minced, plus 1 teaspoon adobo sauce from the can
  • 1 can(s) beans, black, no-salt-added (15-oz) rinsed and drained
  • 1 can(s) beans, red kidney, low sodium (15 oz) rinsed and drained
  • 1 can(s) beans, Great Northern (15 oz) no-salt-added or low-sodium, rinsed and drained
  • 3/4 teaspoon salt, Kosher
  • 1/4 teaspoon pepper, black
Heat the olive oil in a large pot over medium-high heat. Add the peppers and onions and sauté until the onions are soft and translucent, about 5 minutes.

Add the garlic and sauté for 2 minutes, stirring frequently. Add the tomato paste and cook, stirring frequently, until the paste has dried out, about 3 minutes.

Add the turkey, oregano, and chili powder, and sauté until the turkey is browned, about 5 minutes. Add the beer and cook until the beer is reduced by half.

Add the tomatoes, chipotle chilies and adobo sauce, beans, salt and pepper. Bring the chili to a boil, then reduce the heat to medium-low and simmer for 30 to 40 minutes.

Optional garnishes: cilantro, scallions, avocado, light sour cream, reduced-fat cheddar cheese, crushed tortilla chips