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Three bean turkey chili


  • 1 tablespoon avocado oil
  • 1 lb. extra lean ground turkey (450g)
  • 1 garlic clove, minced or 1 teaspoon minced garlic from the jar
  • 1 tablespoon chilli powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne
  • 1 can (19 oz/540ml) seasoned canned diced tomatoes
  • 1 cup canned refried pinto beans
  • 1 ½ cups cooked or 1 can (15oz/398mL) black beans, drained and rinsed
  • 1 ½ cups cooked or 1 can (15oz/398mL) red kidney beans, drained and rinsed
  • Sea salt and pepper to taste
  • Plain Greek or coconut yogurt for garnish
  • Sliced green onions for garnish
  • Corn Tortilla Chips on the side for dipping


  1. In a large pot, heat the avocado oil on medium-high heat.
  2. Add the turkey, garlic, chilli powder, cumin, smoked paprika, cayenne and a pinch of salt and pepper. Break up the meat with a spatula, then cover and cook for 5 min, stopping half way to stir and break up the meat.
  3. Add the crushed tomatoes and refried beans, stir well to combine then cover and cook for 1 minute. Stir in the black beans and red kidney beans, cover and cook for another 3 minutes, stirring halfway to prevent sticking to the bottom of the pan.
  4. Uncover the pot and simmer on high heat for 1 min, stirring often to evaporate some liquid and thicken the sauce.
  5. Serve hot with a dollop of plain greek yogurt and sliced green onions with corn chips. Store any cooled leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

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