Guest Bloggers

turkey and bean chili

Turkey and Bean Chili

 Hi Friends! I’m Nam from The Culinary Chronicles

When Jenna asked me to contribute a guest post for her, I was thrilled! I’ve been a longtime fan of Eat, Live, Run and was excited to share a recipe with you all.

I have to admit that I’m a sun and summer gal through and through. I live in flip flops & tank tops and get cold when it drops below 70 degrees. Yeah…I’m kind of a wuss like that.

So you can imagine my denial with the fact that the fall season is quickly approaching—bleh. But there is one thing that the fall brings that can help ease my pain and that is FOOTBALL!

Turkey and Bean Chili

And in this gal’s opinion, no tailgate or football celebration is complete without a big pot of chili. Hearty, spicy, and can be made a ton of different ways. Yes…true chili purists will say that “real chili” doesn’t have beans in it. But I think it’s delicious and adds a ton of flavor and texture to the party.
Turkey and Bean Chili

Depending on your heat tolerance or if you’re making this chili for the kiddies, you can adjust the spice amount accordingly. But since I basically grew up drinking hot sauce like water, I like to dial up the heat and threw in some chipotle peppers to the pot, too.

Served by itself, on top of chili dogs, or smothered over fries—–I’m sure this Turkey and Bean Chili will help you bring the fall season into your homes, too!

ps. It freezes beautifully!!!!

Turkey and Bean Chili

Serves 8

Print this recipe!


2 tablespoons olive oil

1½ cups white onion, diced

1 cup red bell pepper, diced

3-4 garlic cloves, finely diced

1 serrano chili pepper, minced

1 jalapeno pepper, minced

1 pound ground turkey meat

2 tablespoons chili powder (or more, to taste)

1 teaspoon cumin powder

1 teaspoon garlic powder

1 teaspoon onion powder

2-3 pinches cayenne pepper (optional)

2 tablespoons tomato paste

3 ounces chipotle peppers in adobo sauce (optional)

1 28-ounce can diced tomatoes

½ cup beer of your choice

1 15-ounce can kidney beans, rinsed

1 15-ounce can black beans, rinsed

kosher salt and black pepper


Heat the oil in a large dutch oven or heavy bottom pot. Cook the onions and bell peppers until softened—about 5-6 minutes. Add garlic, serrano pepper, jalapeno pepper and cook for an additional 2-3 minutes. Add the turkey and cook while using a wooden spoon to break up the meat. Continue cooking until the meat is no longer pink—about another 5 minutes.

Add the chili powder, cumin, garlic powder, onion powder, and cayenne—stir and cook for an additional minute. Stir in the tomato paste and chipotle peppers (if using) and then add in the diced tomatoes with its juices. Gently stir in the beer and beans and bring the mixture up to a slow boil. Once it reaches a boil, lower the heat to a simmer. Simmer the chili partially covered, for about 30 minutes. Stir the chili every 10 minutes or so as it slowly thickens. Once it reaches your desired consistency, taste and adjust seasonings with salt and pepper as needed.

Serve the chili with additional cheddar cheese, chopped scallions, and sour cream.


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  • Kristin @ eat healthy. be happy. live well.
    September 20, 2011 at 4:29 am

    Beer in chili? I’ll definitely have to give it a try! And I’m a huge fan of beans in chili!!! The more, the merrier 🙂

  • Khushboo
    September 20, 2011 at 4:33 am

    Chili with a kick–> this i gotta try!

  • Lauren @ What Lauren Likes
    September 20, 2011 at 4:36 am

    Great guest post! I am loving this recipe 🙂

  • Kathryn
    September 20, 2011 at 4:40 am

    I’ve been looking for a turkey chilli recipe and this looks so delicious. Thanks for a great guest post!

  • Molly @ RDexposed
    September 20, 2011 at 4:41 am

    The people who say that chili is to be made without beans ironically also have diverticulosis. Just guessing.

  • Angela @ Eat Spin Run Repeat
    September 20, 2011 at 4:48 am

    This looks awesome!!! I am getting in the mood for hot meals lately now that the weather is cooling off and chili is at the top of my list. I’ve got a pretty high heat tolerance, so I’d be throwing in several pinches of cayenne!! Great recipe!

  • Averie @ Love Veggies and Yoga
    September 20, 2011 at 4:53 am

    Jenna the photography is gorgeous in this post!!! WOW~!

    It’s just FLYING off the page with vibrant, beautiful colors. The lighting is spectacular…mmm, that’s what’s most delicious to me in this post 🙂

    • anna
      September 20, 2011 at 2:49 pm

      Don’t think it was Jenna who took the pics here:) The credit goes to The Culinary Chronicles who is the guest poster.

  • katie @KatieDid
    September 20, 2011 at 4:58 am

    hmm beer in chili! Killing two birds with one stone if your serving this while watching football! This looks really comforting and hearty, I loveeee chili in the fall time!

  • Rachel @ Not Rachael Ray
    September 20, 2011 at 5:03 am

    I Love all the chili recipes coming out. Great guest post–this looks great!

  • Gina @ Running to the Kitchen
    September 20, 2011 at 5:27 am

    These are some of the most gorgeous pictures of chili I’ve ever seen! I just added kidney beans to my grocery list last night in the anticipation of some upcoming fall chilis 🙂

  • Brittany @ Itty Bits of Balance
    September 20, 2011 at 5:34 am

    This looks FANTASTIC.

  • B n B
    September 20, 2011 at 5:45 am

    Great first photo shot. I thought true chili did have beans though? I’m not really a chili person though anyways so wouldn’t know.

  • Anne
    September 20, 2011 at 5:47 am

    Mmmm… lots of peppers ! Like.

  • Tomato Paste
    September 20, 2011 at 5:50 am

    Thanks for sharing this recipe!

  • Holly @ The Runny Egg
    September 20, 2011 at 5:51 am

    I love chili and it is getting cooler outside which means it is the perfect chili weather.

  • Cait's Plate
    September 20, 2011 at 6:07 am

    GAH! It’s officially chili season in my mind!!! I can’t wait to make a big pot of this!

  • Kristen @ Popcorn on the Stove
    September 20, 2011 at 6:09 am

    This looks wonderful and so perfect for the cold weather. It’s rainy out today so I may make this!

  • Joelle (On A Pink Typewriter)
    September 20, 2011 at 6:30 am

    Great guest recipe- I will need to try this.. I’m actually still a chili virgin (gasp!).

  • Corey @ Learning Patience
    September 20, 2011 at 7:10 am

    I always but beans in my turkey chili too! Love it!
    xoxo from Trinidad

  • dana @ my little celebration
    September 20, 2011 at 7:10 am

    Great post! The recipe is now bookmarked and stowed away for future, chilly winter day use.

  • Michelle | Gold-hearted Girl
    September 20, 2011 at 7:43 am

    What vibrant, gorgeous photos! And the recipe sounds just as amazing.

  • Hilliary@HappilyEverHealthy
    September 20, 2011 at 7:49 am

    These are great pictures! The recipe sounds delicious! I am going to have to try this!

  • Liz @ Tip Top Shape
    September 20, 2011 at 7:58 am

    I literally made nearly the same exact thing last night! lol Fantastic recipe!!

  • Moni'sMeals
    September 20, 2011 at 8:43 am

    wow looks just great to me. I love chilis and I can simply sub the meat on this one. Thanks for sharing! 🙂

  • S.Barber
    September 20, 2011 at 9:14 am

    I was just thinking this morning that I was in the mood for some good chili … Making it for tonight !

  • jamie @ cueyourelife
    September 20, 2011 at 9:29 am

    This is Wednesday’s dinner for sure! Beautiful!

  • Nicole of Raspberry Stethoscope
    September 20, 2011 at 9:53 am

    Real chili doesn’t have beans??? say whaaa?

  • Amanda @ AmandaRunsNY
    September 20, 2011 at 10:13 am

    I love chili. Question: can you omit the beer?

  • Marcella @ Sweet Marcella
    September 20, 2011 at 10:31 am

    Spicy Chili = Best Chili!

    Wonderful pictures too!

  • Beth @ DiningAndDishing
    September 20, 2011 at 11:05 am

    A guest post from one of my favorite bloggers on one of my favorite blogs. Lovely :).

  • Pam
    September 20, 2011 at 6:08 pm

    Yum, this is a great Fall recipe! I like to add fresh chopping cilantro to my chili just before serving. Have you tried that?

  • Natalie Boenker
    September 20, 2011 at 6:10 pm

    This was SO SO SO good! I just made it for dinner tonight, thanks Jenna!

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  • Erin
    September 21, 2011 at 5:35 pm

    Wow, made the recipe pretty much a similar way last night and fully enjoyed leftovers today (was looking forward to them all day long…just finished my last spoonful!). I used tomato soup instead of the tomato paste and it created a bit more of a bbq/sweeter taste. Thanks for the idea! It was a perfect Tuesday (rainy) night dinner choice!

  • Andrea@WellnessNotes
    September 22, 2011 at 11:52 am

    Love the addition of beer in the chili! Awesome photos!

    And I love summer, too. But I am excited for lots of soups, stews, and chilis! So maybe fall and winter isn’t so bad after all… 🙂

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  • jenny
    October 13, 2011 at 7:30 pm

    OMG. i just made this [okay, a version of this] for dinner. this is the best chili i’ve ever had in my life and i thank you, jenna! 🙂 i used beef and i browned it first and then put everything (minus the olive oil) in the crock pot. cooked it for 5 hours. AMAZING. my husband was in heaven. you rock!

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