Turkey-and-Black Bean Chili

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

Yield: 5 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 281
  • Calories from fat: 8%
  • Fat: 2.5g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.8g
  • Protein: 32.3g
  • Carbohydrate: 33.7g
  • Fiber: 8.4g
  • Cholesterol: 71mg
  • Iron: 4.4mg
  • Sodium: 430mg
  • Calcium: 73mg


  • 1 1/4 pounds ground raw turkey breast
  • 1 teaspoon vegetable oil
  • 1 1/4 cups finely chopped onion
  • 3 garlic cloves, finely chopped
  • 1 tablespoon chili powder
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 2 1/4 cups water
  • 12 whole pitted prunes (about 1/4 pound), chopped
  • 1 (15-ounce) can black beans, undrained


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