Pioneer Woman Black Bean Chili

Pioneer Woman black bean chili is a hearty, smoky dinner with ground turkey, poblano pepper and four cans of black beans that comes together in 45 minutes. Save this easy weeknight chili recipe for game day, Super Bowl Sunday or cold winter nights, because it's a simple one-pot Dutch oven meal.

Cook the onion and poblano the full 10 minutes until they're soft, because that sweetness balances the smoky spices. Rush them and the chili tastes sharp and raw instead of rounded.

A little unsweetened cocoa powder goes in with the chili powder and cumin, and it adds deep, dark richness without any chocolate taste. Browning the turkey first and setting it aside also keeps it tender instead of dry through the simmer.

Pioneer Woman Black Bean Chili

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Course: SoupCuisine: American, SouthwesternDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

796

kcal

Smoky spices, tender poblano and creamy black beans simmer into a thick, rich pot of chili with a deep, savory finish. The lean turkey and fire-roasted tomatoes keep it hearty without feeling heavy.

Ingredients

• 1 1/2 tbsp. olive oil
  

• 8 oz. ground turkey
  

• 1 white onion, chopped
  

• 1 poblano pepper, chopped
  

• 3 garlic cloves, chopped
  

• 1 1/2 tbsp. chili powder
  

• 2 tbsp. unsweetened cocoa powder
  

• 2 tsp. ground cumin
  

• 2 tsp. salt, plus more to taste
  

• 1/2 tsp. ground black pepper, plus more to taste
  

• 4 15-oz. cans black beans, drained and rinsed
  

• 1 15-oz. can fire-roasted diced tomatoes, undrained
  

• 2 1/2 c. low-sodium chicken broth
  

• Sour cream, shredded Monterrey jack cheese, chopped avocado, sliced green onion, and corn chips, for topping
  

• Lime wedges, for serving
  

Directions

• Brown the turkey: Heat 1 1/2 tbsp olive oil in a large Dutch oven over medium heat, then add 8 oz ground turkey. Cook for about 6 minutes, stirring to break it up, until browned and cooked through.
• Drain the turkey: Use a slotted spoon to move the turkey to a paper towel, lined plate. That way the excess fat drains off while you start the vegetables.
• Soften the vegetables: Add 1 chopped white onion and 1 chopped poblano pepper to the Dutch oven. Cook over medium heat for about 10 minutes, stirring occasionally, until softened.
• Toast the spices: Stir in 3 chopped garlic cloves, 1 1/2 tbsp chili powder, 2 tbsp unsweetened cocoa powder, 2 tsp ground cumin, 2 tsp salt and 1/2 tsp black pepper. Cook for 30 seconds while stirring, so the spices wake up without scorching.
• Add the beans and liquid: Stir in 4 cans of drained and rinsed black beans, 1 can of fire-roasted diced tomatoes with their juices, 2 1/2 cups low-sodium chicken broth and the turkey. Bring it to a boil over medium-high heat.
• Simmer the chili: Reduce the heat to medium-low, cover and cook for about 20 minutes. Stir now and then, since that's when the flavors meld.
• Season and serve: Taste the chili and add more salt and pepper if it needs it. Then ladle it into bowls and top with sour cream, shredded Monterey jack, chopped avocado, sliced green onion and corn chips, with lime wedges on the side.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO 5-quart stainless steel colander, OXO stainless slotted spoon, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this black bean chili in a slow cooker?

Yes. Brown the turkey, onion and poblano on the stove first, then move everything to the slow cooker with the beans, tomatoes and broth. Cook on low for 6 to 8 hours, until the flavors have melded.

How long does leftover chili keep?

Store it in an airtight container in the fridge for up to 4 days. It also freezes well for a few months, and the flavor often gets even better the next day.

Can I make it ahead of time?

Really, chili is a great make-ahead dish. Cook it through, cool it, and keep it in the fridge, then reheat gently on the stove and add the fresh toppings right before serving.

What can I use if I don't have a Dutch oven?

Any large, heavy-bottomed stockpot with a lid works. Just keep the heat steady and stir a little more often, since thinner pots can scorch on the bottom.

What's the most common mistake with chili?

Skipping the seasoning at the end is the big one. Beans and broth soak up a lot of salt, so taste after simmering and adjust, and the chili will taste bright instead of flat.