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)
How to Make It
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.
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.
Terra Bistro, Vail Mountain Lodge & Spa, Vail, Colorado
Awesome!!!!!! I tweaked it a little with extra spices, like crushed red pepper and instead of poblano(only since I could not find them) I used long hot peppers. Also, added a couple cloves of garlic. Definately will make again.
fairly quick to make. changes: used 2 red bell peppers, olive oil and a pasilla pepper. great zesty flavor. all of us loved it. served it with grated cheddar, chopped cilantro and fresh limes squeezed on top. we are not ground turkey fans and couldn't even tell that it was turkey. we are trying to eat less beef. this recipe was great! will definitely make again. loved having some leftovers, too.
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