turkey and black bean chili

Yield: 4 servings ( Serving Size: 1 C chili 2 T cheese 1 T sour )
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  • 1 can(s) (14 1/2 oz.) diced tomatoes
  • 1 can(s) (15 oz.) black beans, rinsed and drained
  • 1 tablespoon(s) chili powder
  • 1 teaspoon(s) dried oregano
  • 2 teaspoon(s) extra virgin olive oil
  • 1/4 cup(s) fat-free sour cream
  • 4 clove(s) garlic, minced
  • 2 teaspoon(s) ground cumin
  • 3/4 pound(s) ground skinless turkey
  • 1 onion, chopped
  • 1/2 teaspoon(s) salt
  • 1/2 cup(s) shredded fat-free sharp cheddar cheese
  • 1/4 cup(s) sliced scallions


  1. Heat the oil in a large nonstick saucepan over medium-high heat. Add the onion and garlic; cook, stirring occasionally, until softened. Add the turkey and cook, breaking it apart with a wooden spoon, until no longer pink. Stir in the beans, tomatoes, chili powder, cumin, oregano and salt; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are very tender, about 30 minutes. Serve with the cheese, sour cream and scallions.
July 2010

This recipe is a personal recipe added by nwammel and has not been tested or endorsed by MyRecipes.

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