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Turkey Black Bean Chili

Photo: Annabelle Breakey; Styling: Karen Shinto
Total time 1 hr, 15 mins
Yield Serves 8 (makes 3 qts.)
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.


  • 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)

Nutrition 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

How to Make It

  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.

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

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

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