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Hearty Southwest Turkey & Black Bean Chili

Up north, winter gets long. Chili is delicious and warms you to the core. This turkey chili recipe is a change of pace and is fabulous! It's also a wonderful way to use up leftover Thanksgiving turkey. :)  


Serving Size:8 oz

Prep Time:30 Mins

Cook Time:1 Hour



  • 1 lb Ground Turkey (or shredded left over turkey)
  • 1 Large Vidalia Sweet Onion chopped
  • 3 Cloves of Garlic minced
  • 1 Red Pepper chopped
  • to taste Salt
  • to taste Black Pepper
  • 3 tbsp Brown Sugar
  • 1 tbsp Chili Seasoning
  • 1 tbsp Cumin
  • 1 tbsp Ground Coriander
  • 1 tbsp Cocoa Powder
  • 1/2 tsp Crushed Red Pepper (or more to increase heat)
  • 2 15.5 oz cans of diced tomatoes drained
  • 1 cup Canned Corn rinsed and drained
  • 8 oz Can of Tomato Sauce
  • 6 oz Can of Tomato Paste
  • 1 cup Water
  • 2 15.5 oz Cans of Black Beans drained and rinsed
  • Add to taste Shredded Sharp Cheddar Cheese
  • Add to taste Fresh Chopped Cilantro
  • Add to taste Chopped Green Onion with tops



In a large pan, brown turkey meat with onions, garlic, crushed red pepper, salt, and black pepper. Cook until turkey no longer appears pink, breaking up meat into small pieces as you brown. Drain excess juices.  

Reduce heat to medium low and add remaining ingredients (except cilantro, cheddar cheese, and green onions.) Simmer for 30-45 minutes or until desired consistency achieved.  

Serve hot and garnish with cheddar cheese, cilantro, and chopped green onions.  



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