Black Bean Chili
Ingredients
- 1 1/2 tbsp. olive oil
- 8 oz. ground turkey
- 1 white onion
chopped
- 1 poblano pepper
chopped
- 3 garlic cloves
chopped
- 1 1/2 tbsp. chili powder
- 2 tbsp. unsweetened cocoa powder
- 2 tsp. ground cumin
- plus more to taste2 tsp. salt
- plus more to taste1/2 tsp. ground black pepper
- 4 15-oz. cans black beans
drained and rinsed
- 1 15-oz. can fire-roasted diced tomatoes
undrained
- 2 1/2 c. low-sodium chicken broth
- Sour cream
shredded Monterrey jack cheese, chopped avocado, sliced green onion, and corn chips, for topping
- Lime wedges
for serving
Directions
- 1
In a large Dutch oven, heat the oil over medium heat. Add the turkey and cook, stirring to break into pieces, until browned and cooked through, about 6 minutes. Using a slotted spoon, transfer the turkey to a paper towel–lined plate to drain.
- 2
Add the onion and poblano to the Dutch oven. Cook over medium heat, stirring occasionally, until softened, about 10 minutes. Stir in the garlic, chili powder, cocoa powder, cumin, salt and pepper. Cook, stirring, for 30 seconds.
- 3
Stir in the black beans, tomatoes, chicken broth and turkey. Bring to a boil over medium-high. Reduce heat to medium-low, cover and cook, stirring occasionally, until the flavors meld, about 20 minutes.
- 4
Season the chili with more salt and pepper, to taste. Garnish with sour cream, cheese, avocado, and scallions. Serve with lime wedges.
Black Bean Chili
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Ratings & Reviews
Based on 3 ratings
Rating Breakdown
About this Recipe
Craving a deeply satisfying and comforting meal that's perfect for a crowd? This Black Bean Chili recipe delivers a rich, hearty experience, brimming with flavor that will quickly become a household favorite.
Why This Chili Works
This chili stands out thanks to a thoughtful blend of ingredients that build incredible depth. Lean ground turkey provides a substantial base, while fire-roasted diced tomatoes infuse a smoky, savory dimension right from the can. The unexpected addition of unsweetened cocoa powder works wonders, enhancing the chili powder and cumin to create a complex, earthy richness without any sweetness, giving this chili an authentic, slow-cooked taste.
What you'll find is a robust and savory chili, with tender black beans and a subtle warmth from the poblano pepper and chili powder. The flavors are well-balanced, creating a truly comforting bowl. It's a generous recipe, yielding 3 quarts, making it ideal for family dinners, game days, or meal prep through the week. The beauty of this dish also lies in its versatility, as it provides a fantastic base for all your favorite chili toppings.
Customization & Variations
While delicious as is, this black bean chili is very adaptable. For a different protein, consider swapping the ground turkey for ground beef or a plant-based alternative. To make it vegetarian, simply omit the ground turkey and use vegetable broth instead of chicken broth. Feel free to adjust the amount of poblano pepper or chili powder to suit your preferred level of spice. You can also experiment with different cheeses or add a dollop of Greek yogurt in place of sour cream for a lighter topping.
Serve this Black Bean Chili hot, garnished generously with cool sour cream, creamy shredded Monterrey jack cheese, fresh chopped avocado, vibrant sliced green onion, and crunchy corn chips. Don't forget the zesty lime wedges on the side to brighten every spoonful, making it an ideal centerpiece for casual gatherings or a cozy night in.