Recipes Ingredients Meat & Poultry Pork Recipes Emeril's Turkey and Pinto Bean Chili 3.5 (108) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 25, 2020 Print Rate It Share Share Tweet Pin Email Photo: John Kernick Prep Time: 35 mins Total Time: 55 mins Servings: 8 This wholesome one-pot dinner from Emeril Lagasse is a crowd-pleaser with enough leftovers to go around. It's made with ground turkey, thick-cut bacon, diced tomatoes, red bell peppers, and pinto beans. Ingredients 4 slices thick-cut bacon, diced small 2 medium yellow onions, diced small 1 large red bell pepper, stemmed, seeded, and diced small 1 ½ pounds ground turkey (85 percent lean) or a blend of ground thighs and breasts 3 tablespoons chili powder 2 teaspoons ground cumin 1 tablespoon chopped garlic 2 teaspoons dried oregano Coarse salt and ground pepper 1 can (14.5 ounces) diced tomatoes 2 cans (15.5 ounces each) pinto beans, rinsed and drained 2 tablespoons finely chopped fresh cilantro Directions In a large Dutch oven or other heavy pot, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is crisp, about 8 minutes. Add onions and bell pepper and cook, stirring occasionally, until vegetables soften, about 3 minutes. Add turkey, chili powder, cumin, garlic, and oregano and cook, breaking up meat with a wooden spoon, until cooked through and lightly browned, 6 to 8 minutes. Season with salt and pepper. Add tomatoes and juice, beans, and 2 cups water. Bring to a boil. Reduce to a rapid simmer, partially cover, and cook, stirring occasionally, until sauce thickens, 20 minutes. (To store, refrigerate cooled chili in an airtight container, up to 3 days.) Serve topped with cilantro. Cook's Notes If you like, whip up a pot of this on the weekend and enjoy it during the week. Leftovers make a great filling for burritos or a topping for nachos. Rate it Print