Emeril's Turkey and Pinto Bean Chili

Emeril's Turkey and Pinto Bean Chili
Photo: John Kernick
Prep Time:
35 mins
Total Time:
55 mins

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.


  • 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


  1. 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.

  2. 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.

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