Turkey-Black Bean Chili

Southern Living
Black Bean Chili using meat crumbles or ground round received rave reviews from readers when we first shared it. Here's our update using ground turkey.
Makes 6 to 8 servings


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3 (15-oz.) cans black beans
1 large sweet onion, chopped
1 pound ground turkey
1 tablespoon olive oil
4 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 (14-oz.) can low-sodium fat-free chicken broth
2 (14.5-oz.) cans petite diced tomatoes with jalapeño peppers
Toppings: sour cream, shredded Cheddar cheese, sliced jalapeño peppers, chopped fresh cilantro, chopped tomatoes, lime wedges, corn chips


Hands-on: 21 Minutes
Total: 36 Minutes

1. Drain and rinse 2 cans black beans. (Do not drain or rinse third can.)

2. Sauté chopped onion and ground turkey in hot oil in a large Dutch oven over medium heat, stirring often, 8 to 10 minutes or until turkey crumbles and is no longer pink. Stir in chili powder and next 3 ingredients; sauté 1 minute. Stir in drained and undrained beans, chicken broth, and diced tomatoes.

3. Bring to a boil over medium-high heat; cover, reduce heat to low, and simmer 10 minutes. Serve chili with desired toppings.

Created date

December 2009