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Half-Meat Three-Bean Chili

Serves 8 (one-eighth of the pot)

50 min prep/cook

Ingredient allergen flags: No major allergens in the base recipe. Check labels.

Check actual labels and cross-contact. Allergen guidance and swaps

Beans extend one pound of turkey across a batch that can feed the family twice.

AI-generated illustration of Half-Meat Three-Bean Chili, showing the base recipe

Ingredients

  • 1 lb (450 g) raw 93% lean ground turkey
  • 1 can black beans, drained/rinsed (255 g)
  • 1 can white beans, drained/rinsed (255 g)
  • 1 can kidney beans, drained/rinsed (255 g)
  • 2 cans no-salt-added diced tomatoes (800 g total)
  • 1 medium onion (150 g), diced
  • 1 cup (165 g) frozen corn, or 1 can (15 oz) whole-kernel corn, drained and rinsed
  • 2 Tbsp (16 g) chili powder
  • 1 tsp (2.1 g) ground cumin
  • 1 cup (240 g) water

Method

  1. Brown turkey and soften onion in a large pot over medium heat, breaking meat into small crumbles.
  2. Add remaining ingredients. Bring to a boil, then simmer 20-25 minutes, stirring. Stir well and check several spots with an instant-read food thermometer; the chili must reach 165°F.
  3. Season with salt and pepper to taste; divide into eight portions. Optional: red chili flakes for heat; plain non-fat Greek yogurt on top (adds milk).

Ingredient substitutions

Italian-style: replace black and kidney beans with white beans; add oregano and basil (no tracked allergens added). Nutrition shown is for the base recipe.

Allergy / dietary substitutions

Use plain turkey and canned ingredients suitable for your allergens. Another can of beans can replace turkey for a meatless version.

Training-day additions

Add bread, baked potatoes or freshly cooked rice.

Store / pack

Refrigerate promptly; use within 3 days. Pack at 40°F or colder with two ice sources (Keep good food safe).

Freeze 3 months · chili

Chill promptly in shallow containers; freeze airtight today at 0°F. Leave expansion space for liquids. Pack 1, 2 or 4 servings per container. Thaw in the fridge, never on the counter. Bring to a rolling boil while stirring and check 165°F.

November 2026 example: Half-Meat Three-Bean Chili — BB 02-27

Three months is within the soup/stew quality range.

Approximate nutrition / serving

260 kcal · Protein 21 g · Carbohydrate 33 g · Fat 6 g

Approximate per serving using 165 g frozen corn. The canned-corn option and optional toppings or seasonings change nutrition; see How the estimates are made.

Food images are AI-generated illustrations. This recipe is not medical or nutrition advice.

Wash hands and produce; separate raw ingredients from ready-to-eat foods. Check ingredient labels for allergens. See Keep good food safe.

Safety: food-safety basics · Allergies: allergen guidance · nutrition method.

How the nutrition estimates are made

Each recipe reports approximate calories, protein, carbohydrate and fat per equal serving of its stated base batch. P = protein; C = carbohydrate; F = fat.

One ingredient, one weighed amount

The source stores edible ingredient grams and a USDA FoodData Central SR Legacy record. Dry pasta, oats, rice and lentils use dry weights; raw and cooked meat use matching records. Water and measured seasonings are included.

The calculation

For each nutrient: multiply ingredient grams by the USDA value per 100 g, divide by 100, sum the batch and divide by servings. Round calories to the nearest 10 kcal and macronutrients to the nearest gram.

What can change the result

Brand, draining, natural variation and cooking losses affect the real meal. Canned black/white beans use cooked unsalted bean proxies. Red lentils use generic lentils. The method assumes all listed oil and edible food are consumed; it does not model nutrient retention or evaporation.

What the estimate does not claim

Sides, training-day additions, substitutions and allergy swaps are excluded. Sodium, vitamins and minerals are not reported. These are ingredient estimates, not laboratory results, an assessment of your whole diet or a daily intake target.

Sources and ingredient records
  • 1 lb (450 g) raw 93% lean ground turkey — USDA SR Legacy FDC 172850; 450 edible g
  • 1 can black beans, drained/rinsed (255 g) — USDA SR Legacy FDC 173735; 255 edible g
  • 1 can white beans, drained/rinsed (255 g) — USDA SR Legacy FDC 175203; 255 edible g
  • 1 can kidney beans, drained/rinsed (255 g) — USDA SR Legacy FDC 175243; 255 edible g
  • 2 cans no-salt-added diced tomatoes (800 g total) — USDA SR Legacy FDC 170138; 800 edible g
  • 1 medium onion (150 g), diced — USDA SR Legacy FDC 170000; 150 edible g
  • 1 cup (165 g) frozen corn, or 1 can (15 oz) whole-kernel corn, drained and rinsed — USDA SR Legacy FDC 168398; 165 edible g
  • 2 Tbsp (16 g) chili powder — USDA SR Legacy FDC 171319; 16 edible g
  • 1 tsp (2.1 g) ground cumin — USDA SR Legacy FDC 170923; 2.1 edible g
  • 1 cup (240 g) water — USDA SR Legacy FDC 173647; 240 edible g
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