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    Home > Recipes

    Black Bean Amber Turkey Chili

    Published: March 16, 2022 By Urban Foodie Kitchen Last Updated: March 17, 2022 8 Comments

    Skip to Recipe Print Recipe

    This healthy turkey chili recipe is made with black beans and Amber Ale then topped with jalapeño cheddar cornbread bites for a tasty weeknight meal on a cold winter evening!

    Overhead shot of a bowl of turkey chili topped with shredded cheese, green onions and greek yogurt

    This post contains affiliate links. If you purchase a product via these links, I will earn a small commission which helps to keep this blog running!

    It goes without saying that's it's cold in Chicago in the winter! That cold weather got me into the habit of prepping a big pot of chili or soup at the beginning of the week to ensure I have nice cozy meals ready for chilly nights.

    I'll often make a double recipe of this chili when I'm entertaining and just let it sit on the stove, or in a crockpot, during the party so guests can help themselves. It always gets rave reviews and is generally the star of the evening. 

    This is the perfect recipe to add to your everyday meals recipe collection. Read on to learn more about how to make this Amber Turkey Chili, or jump straight to the recipe to start cooking!

    Contents:
    • Recipe highlights
    • Recipe ingredients
    • How to make this recipe 
    • Freezing Instructions
    • Things you'll want for this recipe
    • Serving suggestions
    • More chili recipes
    • Black Bean Turkey Chili with Amber Ale Recipe
    Close-up of cornbread, yogurt and cheese topping on black bean turkey chili.

    Recipe highlights

    This will be your new favorite chili recipe because it’s…

    • Rich & flavorful. Instead of using wine as part of the base, I decided on a nice Amber Ale for extra flavor. A squeeze of lime juice and a great spice combo round out the flavor profile.
    • Ready in about an hour. The prep for this recipe is really quick, and unlike some chilis that need to simmer for hours, this one can be served after simmering for just about an hour.
    • Great for meal prep. This chili can easily be frozen for later.

    Recipe ingredients

    The full list of full ingredients & measurements are provided in the Recipe Card below.

    • Ground turkey: I typically use a mixture of turkey breast and turkey thigh, as noted in the recipe card, however you can use all turkey thigh if you prefer.
    • Black beans: I typcially use canned beans, especially when making chili.
    • Amber ale: Choose your favorite version, as long as it's a darker been you'll get the right flavor.
    • Crushed tomatoes: One 28 ounce can is what you'll need.
    • Onion: You want a yellow onion but not a sweet onion.
    • Lime zest and juice: Be sure to zest the lime before you juice it!
    • Cheddar cheese: Freshly grated is the best option but pre-grated will do in a pinch.
    • Greek yogurt: Any type of plain greek yogurt will do. It's an optional topping but helps to balance the spiciness of the chili.
    • Spices: chili powder, ground cumin, dried oregano, dried cilantro, chipotle powder, cracked pepper
    • Pantry staples: Olive oil, garlic

    How to make this recipe 

    INGREDIENT PREP

    1. Make the cornbread muffins (optional)
    2. Chop the onions and mince the garlic
    3. Drain and rinse the black beans
    4. Grate the cheddar cheese

    Saute the onions and garlic. I recommend using a large dutch oven for this recipe. Simply add some oil and saute the onions and garlic until the onions are translucent.

    Cook the turkey.  You'll add the turkey to the pot and cook until browned and crumbly. Once the turkey is cooked add all the spices and cook until fragrant.  

    Finish the chili and simmer. Next you'll add the Amber Ale, tomatoes and black beans. Then let the mixture simmer for about an hour. You can let it go longer if you like but it's not necessary.

    What toppings are best on this chili? I love to vary the toppings on chili depending on my mood so you can add or substitute your favorite toppings. Great choices for this recipe are crumbled cornbread muffins, greek yogurt, green onions and shredded cheddar cheese.

    Freezing Instructions

    Yes, once the chili has cooled place it in a freezer-safe container. It will keep in the freezer for up to 3 months. To reheat, you can warm it in the microwave or on the stovetop.

    Things you'll want for this recipe

    Bob's Redmill Cornbread Mix – I really like this mix as it's very versatile and I think it makes the best tasting cornbread and corn muffins you can get from a mix. It used to be available at Whole Foods but I've not seen it lately so you may have to order it online.

    Handheld Juicer – I love these juicers – you’ll see me mention them often in blog posts.  They come in three sizes – lime, lemon, and orange 

    Amber Turkey Chili

    Serving suggestions

    You can serve this chili on its own or you can pair it with this Chopped Kale Salad or just a simple green salad of arugula topped with pine nuts and lemon vinaigrette.

    This chili also makes a great centerpiece for a game day party menu. I'd serve it with some Caramelized Onion Dip and Black Bean Taco Cups.

    Or check out the entire Game Day Recipe Index for more ideas!

    More chili recipes

    • White Chicken Chili. This creamy chicken chili is a cold weather staple! It's a one pot recipe that is easy to make.
    • Instant Pot Beef Chili. This traditional beef chili is made in the Instant Pot so it's ideal for busy weekdays.

    Check out all of my Soup & Chili Recipes!


    Overhead shot of a bowl of turkey chili topped with shredded cheese, green onions and greek yogurt

    Black Bean Turkey Chili with Amber Ale Recipe

    Author: Kathryn | Urban Foodie Kitchen
    This healthy turkey chili recipe is made with black beans and Amber beer then topped with jalapeño cheddar cornbread bites for a tasty weeknight meal on a cold winter evening!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Soups, Stews & Chilis
    Cuisine American
    Servings 4
    Calories 475 kcal

    Ingredients
      

    For the chili:

    • 1 tablespoon olive oil
    • 1 cup chopped yellow onion
    • 2 garlic cloves, minced
    • ½ pound ground turkey breast
    • ½ pound ground turkey thigh
    • 2 tablespoons chili powder
    • 2 teaspoons ground cumin
    • 2 teaspoons dried oregano
    • 1 teaspoon dried cilantro
    • ½ teaspoon ground chipotle pepper
    • 12 ounces amber ale
    • 1 28 ounce can crushed tomatoes
    • 1 15 ounce can black beans, rinsed and drained
    • juice and zest from 1 lime
    • 1 cup jalapeño cheddar cornbread bites

    For topping:  

    • ½ cup plain greek yogurt
    • ½ cup shredded cheddar cheese
    • 1 tablespoon cracked pepper

    Instructions
     

    • Saute the veggies. In a large dutch oven, heat oil over medium heat. Add onion and sauteé for 3-4 minutes. Add garlic and sauteé for an additional minute. 
    • Cook the turkey. Add turkey, brown until crumbled and cooked through.  Add chili powder, stir to combine. Add remaining spices, stir and cook for 30 seconds.    
    • Make the chili. Add Amber Ale and bring to a boil. Add tomato and black beans, return to a boil.
    • Simmer. Reduce heat to medium-low and simmer for 60 minutes, stirring occasionally. Remove from heat and stir in lime juice and zest. 
    • Serve. Spoon chili into serving bowls. Top with cornbread bites, greek yogurt, cheddar and cracked pepper.  

    Notes

    This recipe makes four 1 ¼ cup servings.  

    Nutrition

    Serving: 1¼ cupsCalories: 475kcal
    Keywords : comfort food
    Did you make this recipe?Tag @urbanfoodiekitchen on Instagram or hashtag it #urbanfoodiekitchen

    This post was originally published in November 2014. It was updated in September 2017 with new photos and in March 2022 with some new information. No changes were made to the original recipe.

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    Reader Interactions

    Comments

    1. Kimberly @ The Daring Gourmet says

      October 15, 2015 at 5:23 pm

      I love a good bowl of chili and this looks and sounds absolutely perfect!

      Reply
    2. Sabrina @ Dinner, then Dessert says

      October 15, 2015 at 7:54 pm

      My husband is an absolute chili fiend! This looks like an amazing recipe for me to share with him!

      Reply
      • FoodieGirlChicago says

        October 16, 2015 at 7:13 am

        Thanks Sabrina, I hope both of you enjoy it!

        Reply
    3. Kait says

      October 15, 2015 at 7:55 pm

      Mmmmmm I can smell this from here! This looks amazing and I love the addition of ale! 🙂

      Reply
    4. Kristen says

      October 15, 2015 at 10:19 pm

      As soon as the temperatures reach 60 degrees, I am ready for a bowl of chili. Your bowl looks so tempting with the extra toppings.

      Reply
    5. Jennifer Stewart says

      October 16, 2015 at 8:12 am

      Chili is a staple in our house and I love this recipe. My husband is usually the chili maker but I might have to jump in this time and make it. I never thought of using greek yogurt instead of sour cream. Which is weird because I make that swap in other places. The jalapeno cheddar cornbread bites are the perfect topping too! I could eat a whole bowl of those alone!

      Reply
    6. Lucy @ Bake Play Smile says

      December 11, 2015 at 9:08 pm

      I've only recently discovered turkey chilli and I LOVE it!! Cant wait to try your recipe out this week! Thanks for linking up with our Fabulous Foodie Fridays party xx

      Reply
    7. David @ Cooking Chat says

      December 09, 2017 at 4:29 pm

      5 stars
      Yum! I turkey chili is a regular in our winter meal rotation. Going to have to try adding beer next time! Yours looks good.

      Reply

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