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Effortless Black Bean Chili

My mom found the inspiration for this chili in a slow-cooker cookbook. After a few updates, all of us love it (even those of us who steer clear of beans). We think it's even better served over rice. —Amelia Gormley, Ephrata, Pennsylvania
  • Total Time
    Prep: 25 min. Cook: 6 hours
  • Makes
    6 servings (1-1/2 qt.)


  • 1 pound ground turkey
  • 1 small onion, chopped
  • 3 teaspoons chili powder
  • 2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano
  • 1 teaspoon chicken bouillon granules
  • 1 jar (16 ounces) mild salsa
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 cup water
  • Optional toppings: sour cream, finely chopped red onion, chopped cilantro and corn chips


  • In a large skillet, cook and crumble turkey with onion over medium-high heat until no longer pink, 5-7 minutes. Transfer to a 4-qt. slow cooker.
  • Stir in all remaining ingredients except toppings. Cook, covered, on low until flavors are blended, 6-8 hours. Top as desired.

Test Kitchen tips
  • We used thick and chunky salsa for more texture.
  • If you prefer frozen, use about 1-3/4 cups frozen corn for the can called for in the recipe.

  • Health Tip: Rich in fiber, folate, thiamin, magnesium and phosphorous, black beans are a smart ingredient to add to any chili!
    Nutrition Facts
    1 cup: 242 calories, 6g fat (1g saturated fat), 50mg cholesterol, 868mg sodium, 26g carbohydrate (9g sugars, 6g fiber), 20g protein.

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