Mesquite-Smoked Turkey Chili with Black Beans

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

A smoky, hearty chili featuring ground turkey, black beans, and a blend of southwestern spices with a subtle mesquite aroma. This American-inspired beef recipe, ready in about 55 minutes, pairs ground turkey, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground turkey
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 can (15 oz), drained and rinsed black beans
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 cup chicken broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp mesquite liquid smoke
• 1 tsp salt
• 1/2 tsp black pepper
• 1, seeded and finely chopped jalapeño
• 1/4 cup chopped fresh cilantro
• for serving lime wedges

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 3 minced garlic cloves, sautéing for 3-4 minutes until translucent and fragrant.
2. Step 2: Add 1 lb ground turkey and cook, breaking it apart with a spoon, for 6-7 minutes until browned and no longer pink.
3. Step 3: Stir in 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1/2 tsp mesquite liquid smoke, 1 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute until spices are fragrant.
4. Step 4: Add 1 can (15 oz) drained black beans, 1 can (14.5 oz) diced tomatoes, 2 tbsp tomato paste, 1 cup chicken broth, and 1 finely chopped seeded jalapeño. Bring to a simmer.
5. Step 5: Reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until the chili thickens and flavors meld.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve hot with lime wedges for squeezing over the top.