On most winter weekends, you'll find a pot of chili simmering on my stovetop! Colder winter weather gets me in the habit of prepping a pot of chili or soup at the beginning of the week to ensure I have nice cozy meals ready for chilly nights.
This small-scale recipe makes 3 to 4 servings of chili, which is perfect when you are cooking for one or two people. So, if you're craving a thick and hearty turkey chili, especially one that's perfect for a weeknight dinner, this is the recipe for you.
You can serve this chili on its own or pair it with this Chopped Kale Salad or just a simple green salad of arugula topped with pine nuts and lemon vinaigrette.

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This ground turkey chili recipe is made with black beans and Amber Ale then topped with jalapeño cheddar cornbread bites for an added pop of flavor.
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.
Read on to learn more about how to make this recipe or jump straight to the recipe to start cooking!
Contents:
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.
Key Recipe ingredients
The full list of 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 typically use canned beans, especially when making chili.
- Amber ale: Choose your favorite version, as long as it's a darker beer 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
Recommended Tools
Dutch Oven – A nice coated cast iron dutch oven is a kitchen essential. For a smaller household, this 5.5-quart size is a perfect choice.
Handheld Juicer – This is now my favorite juicer! The design allows you to extract the juice from the citrus easily, and it works with both lemons and limes.
How to make this recipe
- 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.
- Make the cornbread. This is an optional topping but I highly recommend it. Get it baking while the chili is simmering.
- Top and serve. Spoon the chili into bowls and crumble up some of these jalapeno cheddar cornbread muffins, add a bit of greek yogurt, some sliced green onions and a handful of shredded cheddar cheese.
Freezing Instructions
Let the chili cool completely and then place it in a freezer-safe container. It will keep in the freezer for up to 3 months. When you are ready to eat, reheat it in the microwave or on the stovetop.
This chili makes a great centerpiece for a game-day party menu. I'd like to 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.
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Black Bean Turkey Chili with Amber Ale Recipe
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
Nutrition
This post was originally published in November 2014. It was updated in January 2025 with some new information. No changes were made to the original recipe.
Kimberly @ The Daring Gourmet
I love a good bowl of chili and this looks and sounds absolutely perfect!
Sabrina @ Dinner, then Dessert
My husband is an absolute chili fiend! This looks like an amazing recipe for me to share with him!
FoodieGirlChicago
Thanks Sabrina, I hope both of you enjoy it!
Kait
Mmmmmm I can smell this from here! This looks amazing and I love the addition of ale! 🙂
Kristen
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.
Jennifer Stewart
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!
Lucy @ Bake Play Smile
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
David @ Cooking Chat
Yum! I turkey chili is a regular in our winter meal rotation. Going to have to try adding beer next time! Yours looks good.