Turkey Pinto Bean Chili – Kalyn’s Kitchen

I’ve updated this recipe for Turkey Pinto Bean Chili so it has lots more turkey and fewer beans to make it a low-carb chili recipe. The recipe is delicious with ground turkey, but use leftover turkey if you have some! And this chili is gluten-free.

PIN Turkey Pinto Bean Chili to make some later!

Turkey Pinto Bean Chili shown in serving bowl with cheese and sour cream

I’m excited to share the updated photos and recipe for this Turkey Pinto Bean Chili! This is a new variation for a chili recipe that used to have more beans and less turkey, and for the last few years I’ve been having fun revising some of my older recipes to be lower in carbs. (If you were a fan of the original Turkey and Pinto Bean White Chili you can use that link to still find the printer-friendly recipe on my site.)

This was a recipe I always enjoyed and back in my South Beach Diet days I didn’t mind a chili that had two cans of pinto beans and only a pound of ground turkey. But now that many beans would be too high in carbs for me and probably for a lot of my readers too.

For this delicious updated version I used two pounds of ground turkey, one can of drained pinto beans, a green bell pepper, and a large Poblano pepper to make a chili that’s loaded with flavor and quite low in net carbs.

And if you’re lucky enough to think about making chili when you have leftover turkey, you can make this turkey chili recipe with leftover turkey too! See notes in the recipe for making that switch. No matter which kind of turkey you use, please, please, please don’t skip the lime juice that’s added at the end. That’s the secret ingredient that makes this chili over-the-top good.

What ingredients do you need?

Can you make this turkey chili with leftover turkey?

Of course this Turkey and Pinto Bean Chili is great to make with 3-4 cups of diced leftover turkey if you’re lucky enough to get some! See instructions in the recipe for when to add the diced cooked turkey.

Want more chili recipes or ideas for leftover turkey?

Check out these round-ups for more ideas for leftover turkey or more chili recipes:

Turkey Pinto Bean Chili collage of recipe steps

How to Make Turkey Pinto Bean Chili:

(Scroll down for complete recipe with nutritional information.)

  1. I added a large green bell pepper and large Poblano (Pasilla) pepper to the recipe to make a thicker chili without adding a lot of carbs.
  2. Chop up the onion, green pepper, and Poblano pepper.
  3. Heat olive oil over medium-high heat in a large skillet with high sides (big enough to hold all the ingredients.) Cook onion, pepper, and Poblano pepper until they’re wilted and starting to brown.
  4. Add the can of diced green chiles, dried cilantro (if using), ground cumin, Mexican oregano (or oregano), Spike Seasoning, and ground Epazote (if using). Don’t stress if you don’t have all those herbs, use the ones you have.
  5. Then add rinsed and drained pinto beans, homemade turkey stock or canned chicken broth, water, and a teaspoon or two of turkey soup base (if using).
  6. Let this mixture simmer for about 30 minutes at very low heat, until the mixture is slightly reduced and the flavors are well blended.
  7. While the mixture simmers, heat the rest of the olive oil in a large frying pan and cook the ground turkey, breaking it apart as it cooks. I like to use a Hamburger Meat Chopper (affiliate link) or a potato masher (affiliate link) to break the meat apart.
  8. Cook turkey until all the water is evaporated and it’s nicely browned.
  9. After the liquid mixture has simmered for 30 minutes, add cooked ground turkey and cook the chili for 15-30 minutes more.
  10. Add chopped cilantro or thinly sliced ​​green onions the last 5 minutes.
  11. If you’re making this with diced leftover turkey, simmer the onions, garlic, herbs, beans, and stock for about 45 minutes, then add the chopped turkey (or chicken) and simmer only about 5-10 minutes more.
  12. Then add the fresh lime juice and salt and pepper to taste right before you serve the chili.
  13. Serve with grated cheese and sour cream to add to the table if desired.

Turkey Pinto Bean Chili shown in serving bowl with cheese and sour cream

More Tasty Ideas with Leftover Turkey (or Chicken):

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prepare or cook on the weekend and eat during the week!

Ingredients

  • 1 small onion

  • 1 green bell pepper

  • 1 poblano chile pepper

  • 1 T + 1 T olive oil

  • one 7 oz. can diced green chiles

  • 1 T dried cilantro (optional but recommended)

  • 1 T ground cumin

  • 2 tsp. Mexican oregano (or oregano)

  • 1 T Spike Seasoning

  • one 15 oz. can Pinto beans, rinsed

  • 4 cups turkey stock (see notes)

  • 2 cups water (or more)

  • 1-2 tsp. turkey soup base

  • 2 lbs. ground turkey (see notes)

  • 2-3 T fresh-squeezed lime juice (to taste)

  • fresh-ground black pepper to taste

  • 1/4 cup chopped fresh cilantro (or use thinly-sliced ​​green onion if you’re not a cilantro fan)

  • grated Monterey Jack cheese for serving (optional)

  • sour cream for serving (optional)

Instructions

  1. Chop up the onion, green pepper, and Poblano pepper.
  2. Heat olive oil over medium-high heat in a large skillet with high sides (big enough to hold all the ingredients.)
  3. Cook onion, pepper, and Poblano pepper until they’re wilted and starting to brown.
  4. Add the can of diced green chiles, dried cilantro (if using), ground cumin, Mexican oregano (or oregano), Spike Seasoning, and ground Epazote (if using). Don’t stress if you don’t have all those herbs, use the ones you have.
  5. Then add rinsed and drained pinto beans, homemade turkey stock or canned chicken broth, water, and a teaspoon or two of turkey soup base (if using)
  6. Let this mixture simmer for about 30 minutes at very low heat, until the mixture is slightly reduced and the flavors are well blended
  7. While the mixture simmers, heat the rest of the olive oil in a large frying pan and cook the ground turkey, breaking it apart as it cooks. I like to use a Hamburger Meat Chopper (affiliate link) or a potato masher (affiliate link) to break the meat apart.
  8. Cook the ground turkey until all the water has evaporated and it is nicely browned.
  1. After the chili liquid mixture has simmered for 30 minutes, add cooked ground turkey and cook the chili for 15-30 minutes more. (Don’t add diced cooked turkey this soon.)
  2. Add chopped cilantro or thinly sliced ​​green onions the last 5 minutes.
  3. If you’re making this with diced leftover diced turkey, simmer the onions, garlic, herbs, beans, and stock for about 45 minutes, then add the chopped turkey (or chicken) and simmer only about 5-10 minutes more.
  4. Add the fresh lime juice and pepper to taste right before you serve the chili. (I would not add salt because the broth and Spike Seasoning are both salty.)
  5. Serve with grated cheese and sour cream to add to the table if desired.

Notes

Nutritional information does not include the optional cheese or sour cream.

If you don’t have turkey stock you can use chicken stock or canned chicken broth.

If you’re making this with leftover turkey use 3-4 cups diced leftover turkey.

This recipe was created by Kalyn and was updated in 2022 into the lower carb version you see here with help from my niece and fantastic assistant Kara!

Nutrition Information:

Yield:

7

Serving Size:

1

Amount Per Serving:
Calories: 441Total Fat: 26gSaturated Fat: 6.3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 140 mgSodium: 1640mgCarbohydrates: 17gFiber: 4.3gSugar: 4.3gProtein: 38g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.


Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

square image for turkey pinto bean chili in serving bowl

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
The updated version of this recipe has 12.7 net carbs, which would make this recipe work for anyone who is watching carbs but still eats beans. The recipe would also work for any phase of the original South Beach Diet.

Find More Recipes Like This One:
Check out Soup and Stew Recipes for more tummy-warming chili ideas! Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTokor on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
Turkey Pinto Bean Chili was first posted in 2009. The original recipe was updated with better photos November 2014. The recipe was revised to use more turkey and fewer beans and was updated with new photos and more information in 2022.

Pinterest image for Turkey Pinto Bean Chili

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