Turkey Black Bean Chili

Photo: Annabelle Breakey; Styling: Karen Shinto
From Kevin Nelson, executive chef at Terra Bistro at Vail Mountain Lodge & Spa, here's a Turkey Black Bean Chili that's an ideal workout lunch incorporating carbs, protein, and some liquid.

Yield:

Serves 8 (makes 3 qts.)

Recipe from

Recipe Time

Total: 1 Hour, 15 Minutes

Nutritional Information

Calories 251
Caloriesfromfat 31 %
Protein 16 g
Fat 8.8 g
Satfat 1.6 g
Carbohydrate 27 g
Fiber 6.4 g
Sodium 538 mg
Cholesterol 45 mg

Ingredients

2 tablespoons safflower oil or olive oil
1 medium onion, chopped
1 yellow or orange bell pepper, chopped
1 large poblano chile, chopped
2 garlic cloves, minced
1 pound ground turkey
2 cans (28 oz. each) diced tomatoes
2 cans (15 oz. each) black beans, preferably reduced-sodium, rinsed and drained
3 tablespoons tomato paste
3 tablespoons chili powder
2 teaspoons ground cumin
1 1/2 teaspoons agave nectar or 2 tsp. sugar
Juice of 1 lime
Kosher salt (optional)
Shredded cheddar cheese and chopped cilantro (optional)

Preparation

1. Heat oil in a large pot over medium-high heat. Sauté onion, bell pepper, chile, and garlic, stirring often, 5 to 6 minutes. Add turkey, increase heat to high, and cook, stirring often and breaking meat into chunks, until it's no longer pink, 4 to 5 minutes.

2. Stir in tomatoes, beans, tomato paste, chili powder, cumin, and agave. Cover and bring chili to a boil, stirring often. Reduce heat and simmer, stirring occasionally, until flavors are blended, 45 minutes to 1 hour. Stir in lime juice. If you like, add salt to taste and serve with cheese and cilantro.

Make ahead: Up to 3 days, chilled. To transport, bring to boiling and pack in a preheated thermos.

Note: Nutritional analysis is per 1 1/2-cup serving.

Note:

Kevin Nelson,

Terra Bistro, Vail Mountain Lodge & Spa, Vail, Colorado,

January 2011