Sweet Pepper and Quinoa Turkey Chili with Black Beans

Why You’ll Love This Recipe

• Hearty and comforting like classic chili, but lightened up with lean ground turkey and protein-packed quinoa.
• Colorful sweet peppers and black beans add great texture, gentle sweetness, and lots of nutrients.
• Mildly seasoned so everyone can enjoy it, with easy options to make it spicier at the table.
• Perfect for meal prep: it tastes even better the next day and freezes beautifully.

Grocery List

• Produce: 1 yellow onion, 3 sweet bell peppers (red, orange, or yellow), 3 garlic cloves, 1 lime, fresh cilantro, optional avocado, green onions, additional limes for serving
• Dairy: Shredded cheddar or Monterey Jack cheese (for topping), plain Greek yogurt or sour cream (for topping)
• Pantry: Olive oil, 1 1/4 lb lean ground turkey, quinoa, 1 can (28 oz) crushed tomatoes, 1 can (15 oz) black beans, low-sodium chicken broth, tomato paste, mild chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, black pepper, sugar or honey (optional)

Full Ingredients

For the Sweet Pepper & Quinoa Turkey Chili

• 1 tbsp olive oil
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 3 medium sweet bell peppers, mixed colors, diced (about 3 cups)
• 3 cloves garlic, minced
• 1 1/4 lb (570 g) lean ground turkey (about 93% lean)
• 2 tbsp mild chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 cup uncooked quinoa, rinsed and drained
• 1 can (28 oz / 800 g) crushed tomatoes
• 2 cups (480 ml) low-sodium chicken broth, plus up to 1/2 cup (120 ml) more as needed to adjust thickness
• 1 tbsp tomato paste
• 1 tsp sugar or honey (optional, to balance acidity)
• 1 can (15 oz / 425 g) black beans, drained and rinsed
• Juice of 1 medium lime (about 2 tbsp)
• 1/4 cup chopped fresh cilantro leaves and tender stems

Optional Toppings

• Shredded cheddar or Monterey Jack cheese
• Plain Greek yogurt or sour cream
• Diced avocado
• Thinly sliced green onions
• Extra chopped cilantro
• Lime wedges
• Crushed tortilla chips or warm tortilla strips

Step-by-Step Instructions

Step 1: Prep your ingredients and rinse the quinoa

Dice the onion and sweet bell peppers into small, even pieces so they cook at the same rate. Mince the garlic. Rinse the quinoa thoroughly in a fine-mesh strainer under cold running water for 30–60 seconds, rubbing it gently with your fingers. This removes the quinoa’s natural coating (saponins), which can taste bitter. Let the quinoa drain well while you start cooking.

Step 2: Sauté the onion and sweet peppers

Place a large heavy-bottomed pot or Dutch oven (at least 5 quarts) on the stove over medium heat. Add the olive oil. Once the oil is shimmering but not smoking, add the diced onion and sweet peppers. Cook, stirring occasionally, for 5–7 minutes until the vegetables are softened and the onions are turning translucent. A few lightly browned edges on the peppers are fine and add flavor.

Step 3: Bloom the garlic, spices, and tomato paste

Add the minced garlic to the pot and cook for 30–60 seconds until fragrant, stirring constantly so it does not burn. Sprinkle in the chili powder, cumin, smoked paprika, dried oregano, kosher salt, and black pepper. Add the tomato paste.

Cook this mixture for 1–2 minutes, stirring to coat the vegetables. This step “blooms” the spices and caramelizes the tomato paste slightly, deepening the flavor of the chili.

Step 4: Brown the ground turkey

Increase the heat to medium-high. Add the ground turkey to the pot, breaking it up with a wooden spoon or spatula into small crumbles. Cook for 5–7 minutes, stirring occasionally, until the turkey is no longer pink and any excess moisture has mostly cooked off. It is fine if some browned bits form on the bottom of the pot; these will add flavor when deglazed with the liquids.

Step 5: Add quinoa and liquids, then bring to a simmer

Stir the rinsed and drained quinoa into the turkey mixture, coating it with the seasonings and aromatics. Pour in the crushed tomatoes, 2 cups of chicken broth, and the sugar or honey (if using). Use your spoon to scrape up any browned bits from the bottom of the pot.

Bring the mixture up to a gentle boil over medium-high heat, then immediately reduce the heat to low or medium-low to maintain a steady simmer. Cover the pot with a lid, leaving it slightly ajar, and simmer for 15 minutes, stirring once or twice to make sure the quinoa cooks evenly and does not stick to the bottom.

Step 6: Add the black beans and adjust the consistency

After 15 minutes, stir in the drained and rinsed black beans. Continue to simmer the chili, uncovered, for another 5–10 minutes, stirring occasionally. The quinoa should be tender with little “tails” unfurling, and the chili should have thickened.

If the chili is too thick for your liking, add a bit more broth, 2–4 tablespoons at a time, until it reaches your preferred consistency. If it seems too thin, let it simmer a few extra minutes uncovered so more liquid can evaporate. Taste and add a pinch or two more salt if needed.

Step 7: Finish with lime and cilantro, then serve

Once the quinoa is fully cooked and the flavors have melded, turn off the heat. Stir in the lime juice and chopped cilantro. Taste again and adjust the seasoning with more lime juice, salt, or pepper if needed.

Ladle the chili into bowls while hot. Top with shredded cheese, a spoonful of Greek yogurt or sour cream, diced avocado, sliced green onions, extra cilantro, and lime wedges, as desired. Serve immediately and enjoy a hearty, colorful bowl.

Pro Tips

• Rinse the quinoa thoroughly: This one step prevents any bitterness and keeps the chili tasting clean and bright.
• Control the thickness: For a thicker, stew-like chili, simmer it uncovered a bit longer. For a looser, more soup-like consistency, add extra broth near the end.
• Spice level: This recipe is mild as written. To make it spicier, add 1/4–1/2 tsp cayenne or chipotle powder with the other spices, or serve with hot sauce at the table.
• Let it rest: If you have time, let the chili sit off the heat for 10–15 minutes before serving. The flavors deepen and the quinoa absorbs a bit more of the broth.
• Use the right pot: A heavy pot (like enameled cast iron) helps prevent scorching on the bottom as the quinoa thickens the chili.

Variations

• Smoky chipotle version: Add 1–2 minced chipotle peppers in adobo and 1 tsp of the adobo sauce along with the spices in Step 3 for a deeper, smoky heat.
• Extra veggie chili: Stir in 1 1/2 cups of frozen corn kernels and/or 2 cups of baby spinach during the last 5 minutes of simmering for more color and vegetables.
• Turkey-free option: Replace the ground turkey with an extra can of black beans plus 1 can of pinto or kidney beans. Add 1 tbsp olive oil in Step 4 instead of turkey and proceed as written.

Storage & Make-Ahead

Let the chili cool to room temperature before storing. Refrigerate in airtight containers for up to 4 days. The flavors will continue to improve, making this an excellent make-ahead meal. Reheat gently on the stove over medium-low heat, adding a splash of broth or water if it has thickened too much, or reheat individual portions in the microwave until steaming hot. For longer storage, freeze in single-serve or family-size containers for up to 3 months. Thaw overnight in the refrigerator before reheating, or defrost gently in the microwave and then heat until hot all the way through.

Nutrition (per serving)

Approximate values per serving (1 of 6, without toppings): about 390 calories, 30 g protein, 11 g fat, 42 g carbohydrates, 9 g fiber, and 780 mg sodium (will vary based on broth, salt, and toppings used). Adding cheese, avocado, or sour cream will increase the fat and calorie content.