Art Smith’s Three-Bean Turkey Chili

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  • 2 tbsp extra-virgin olive oil
  • 2 tbsp chili powder
  • 1 tbsp ground smoked paprika
  • 1 tbsp ground cumin
  • 1 large onion, chopped
  • 4 garlic cloves, chopped
  • 2 (18-oz) jars or cans stewed tomatoes, chopped
  • 1 (15-oz) can black beans, drained
  • 1 (15-oz) can kidney beans, drained
  • 1 (15-oz) can cannellini beans, drained
  • 3 tbsp balsamic vinegar
  • 1 tbsp hot sauce
  • salt (to taste)
  • 8 tbsp cilantro or chives, chopped


Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground turkey, chili powder, paprika and cumin. Cook for 6 to 8 minutes, stirring occasionally, or until the turkey is cooked.

Add the onion, garlic, tomatoes, black beans, kidney beans, cannellini beans, balsamic vinegar and hot sauce to the pot and bring to a simmer. Cook over medium-low heat for 45 minutes or until all the flavors have married. Season with salt.

Divide the chili among 8 serving bowls and sprinkle with the chopped cilantro or chives.


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