Turkey, Salsa & Black Bean Chili

Posted by Donna-Marie Pye on




  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 lb ground turkey
  • 2 tbsp chili powder
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 1 jar (415 mL) medium or hot salsa
  • 1 can (19 oz/540 mL) black beans, drained and rinsed
  • 1 cup corn niblets, frozen or canned
  • 1 bottle strained tomatoes or 1 can (28 oz/798 mL) whole plum tomtoes
  • Toppings: Light sour cream or yogurt, chopped cilantro, grated Cheddar or Monterey Jack cheese, sliced avocado, toasted pumpkin seeds


  1. In a large, deep skillet or Dutch oven, heat oil over medium-high heat. Add onion and garlic, and cook 2 to 3 minutes until onion is translucent. Add celery and carrots and cook 3 to 4 minutes longer.   Add turkey, breaking up with a wooden spoon as it browns in the pan, cooking until it is no longer pink, about 5 minutes.
  2. Stir in chili power, oregano and cumin and cook 1 minute longer. Add salsa, black beans, corn and tomatoes. Cover and simmer over medium-low heat for 45 minutes to 1 hour, stirring occasionally.
  3. Serve into bowls and garnish with toppings such as sour cream, cilantro, cheese, avocado and pumpkin seeds.

Makes 6 to 8 servings

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