Yield
5 servings (serving size: 1 cup)

This chili is slightly sweet, reminiscent of picadillo, a Hispanic dish made with raisins. In this recipe, we use prunes.

How to Make It

Step 1

Cook turkey in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain in a colander.

Step 2

Heat oil in skillet over medium heat. Add onion and garlic, and sauté 7 minutes. Add chili powder, oregano, cumin, salt, and red pepper; cook 1 minute. Return turkey to skillet; stir in 2 1/4 cups water, prunes, and beans. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Serve Turkey-and-Black Bean Chili over rice, if desired.

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