Two-Bean Turkey Chilli

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This vibrant two-bean turkey chilli is a nutritious twist on a classic comfort food favourite. By using lean turkey breast cubes instead of minced meat, the dish gains a satisfying texture that pairs perfectly with creamy pinto beans and crisp garden vegetables. The addition of lime zest and New Mexico chilli powder provides a bright, aromatic depth of flavour that distinguishes this recipe from standard stews.

As a high-protein meal, this slow cooker dish is an excellent choice for those seeking a healthy, balanced dinner that requires minimal effort once prepped. The recipe is packed with fibre from the beans and peppers, making it as heart-healthy as it is delicious. Serve a generous ladleful with a dollop of soured cream or a sprinkle of fresh coriander for a complete, homemade feast.

Ingredients for Two-Bean Turkey Chilli

950ml cooked pinto beans (see tips)
1 tablespoon oil
2 onions, finely chopped
2 stalks celery, thinly sliced
6 dientes de ajo, picados
1 tablespoon ground cumin (see tips)
2 cucharaditas de orégano seco
1/2 teaspoons cracked black peppercorns
Zest of 1 lime
2 tablespoons fine cornmeal
240ml chicken or turkey broth
1 can (800g /796 mL) tomatoes with juice, coarsely chopped
900g skinless boneless turkey breast, cut into 1/2-inch (1 cm) cubes (see tips)
300g frozen sliced green beans
1 tablespoon New Mexico or ancho chilli powder, dissolved in 2 tablespoons (30 mL) lime juice
1 pimiento verde, picado
1 pimiento rojo, picado
1 can (130g or 127 mL) diced mild green chillies
1 jalapeño pepper or chipotle pepper in adobo sauce, diced, optional
Medium to large (31/2 to 5.7L ) slow cooker

How to make Two-Bean Turkey Chilli

In a skillet, heat oil over medium heat. Add onions and celery and cook, stirring, until celery is softened, about 5 minutes. Add garlic and cook, stirring, for 1 minute. Add cumin, oregano, peppercorns and lime zest and cook, stirring, for 1 minute. Add cornmeal and toss to coat. Add broth and cook, stirring, until mixture boils, about 1 minute. Add tomatoes with juice and return to a boil. MAKE AHEAD: Complete Step 1. Cover and refrigerate for up to 2 days. When you're ready to cook, continue with the recipe.
Transfer to slow cooker stoneware. Stir in turkey, pinto beans and green beans. Cover and cook on Low for 6 hours or on High for 3 hours, until turkey is tender and mixture is bubbly. Add chilli powder solution, green and red peppers, mild green chillies, and jalapeño pepper, if using. Cover and cook on High for 30 minutes, until peppers are tender.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.