fall nights - 3 bean chili

Name: Fall Nights - 3 Bean Chili
Prep time: 15 min
Cook time: 15 min
Yield: 8
Cuisine: American
Ingredients: ## STAR OF THE SHOW; 2 pound(s) lean ground turkey; ## FROM THE PANTRY; 1 can(s) cannellini beans (drained, 15 oz); 1 can(s) dark kidney beans (do not drain, 15 oz); 1 can(s) pink beans (drained, 15 oz); 1 can(s) dice tomatoes (no salt added, 14 oz); 1 cup(s) marinara sauce; 1/2 cup(s) spicy bloody mary mix; ## FRESH FROM THE GARDEN PANTRY; 1/2 medium red bell pepper (diced); 1/2 medium yellow bell pepper (diced); 1/2 medium orange bell pepper (diced; 1/2 large white onion (diced); 5 clove(s) garlic (diced); 3 small green chili peppers (sliced thin); 1/2 cup(s) fresh parsley (chopped); ## SPICES FROM THE PANTRY; 1/4 cup(s) chili seasoning; 2 tablespoon(s) cumin; 2 tablespoon(s) Southwest seasoning mix (see note); 2 tablespoon(s) corn masa flour (for thickening); - salt & pepper, to taste

(24 RATINGS)

907 Pinches 13 Photos

Carol White

Fort Lauderdale, FL

Updated on Aug 24, 2022

Are you craving a classic soul-warming chili? Well, try my quick and easy 3 Bean Chili with lean ground turkey.

Rate

Blue Ribbon Recipe

A warm bowl of chili makes a cool fall day better. This turkey chili will have your mouth watering from the aroma while it simmers. Using turkey lowers the fat, but you don't miss anything thanks to all the delicious seasonings and flavors. All the peppers add pops of beautiful color and bits of sweetness. Green chili peppers add the perfect amount of heat. Serve with corn muffins and you have a delicious and comforting bowl of chili.

— The Test Kitchen

prep time 15 Min

cook time 15 Min

method Stove Top

yield 8 serving(s)

Ingredients

STAR OF THE SHOW
2 pounds lean ground turkey
FROM THE PANTRY
1 can cannellini beans (drained, 15 oz)
1 can dark kidney beans (do not drain, 15 oz)
1 can pink beans (drained, 15 oz)
1 can dice tomatoes (no salt added, 14 oz)
1 cup marinara sauce
1/2 cup spicy bloody mary mix
FRESH FROM THE GARDEN PANTRY
1/2 medium red bell pepper (diced)
1/2 medium yellow bell pepper (diced)
1/2 medium orange bell pepper (diced
1/2 large white onion (diced)
5 cloves garlic (diced)
3 small green chili peppers (sliced thin)
1/2 cup fresh parsley (chopped)
SPICES FROM THE PANTRY
1/4 cup chili seasoning
2 tablespoons cumin
2 tablespoons Southwest seasoning mix (see note)
2 tablespoons corn masa flour (for thickening)
- salt & pepper, to taste

How To Make fall nights - 3 bean chili

Step 1

Southwest seasoning note. You can make your own Southwest with any spices you may have in your pantry. Example of some blends: (dried) Mexico chilies, Ancho chilies, paprika, coriander, garlic, cayenne pepper, red pepper flakes, black pepper, and oregano. Put in a spice grinder and blend.

Step 2

In a large pan or Dutch oven over medium-high heat, add 2 tablespoons of olive oil and brown ground turkey, then add onions and garlic and blend well.
Step 3

Then add diced tomatoes, marinara sauce, and bloody mary mix. Bring to a simmer (about 2 - 3 minutes).
Step 4

Now add cannellini, kidney, and pink beans. Stir to combine. Then add all your spices including the masa flour (used for thickening). Salt and pepper to taste.
Step 5

Then add bell peppers and chili peppers. Stir and simmer for about 5 - 8 minutes.
Step 6

Then add chopped parsley. Cover and keep warm until ready to serve.
Step 7

To serve, spoon chili into bowls and top with sharp cheddar cheese, a dollop of sour cream and garnish with fresh parsley. You can also serve it with cornbread or your favorite tortilla chips.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes