Nothing fancy about this but it is really good. I made it a couple of nights ago and ate the leftovers tonight. It was even better the second time around. It was easy and quick enough to make on a work night, too, which is a real plus. The only thing I might do next time is replace one of the cans of black beans with white beans and maybe spice it up with a bit of Tabasco or red pepper. It would also be good with some leftover or frozen carrots, corn, or other veggies added in.
Turkey-Black Bean Chili
Black Bean Chili using meat crumbles or ground round received rave reviews from readers when we first shared it. Here's our update using ground turkey.
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Total: 36 Minutes
- 3 (15-oz.) cans black beans
- 1 large sweet onion, chopped
- 1 pound ground turkey
- 1 tablespoon olive oil
- 4 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (14-oz.) can low-sodium fat-free chicken broth
- 2 (14.5-oz.) cans petite diced tomatoes with jalapeño peppers
- Toppings: sour cream, shredded Cheddar cheese, sliced jalapeño peppers, chopped fresh cilantro, chopped tomatoes, lime wedges, corn chips
- 1. Drain and rinse 2 cans black beans. (Do not drain or rinse third can.)
- 2. Sauté chopped onion and ground turkey in hot oil in a large Dutch oven over medium heat, stirring often, 8 to 10 minutes or until turkey crumbles and is no longer pink. Stir in chili powder and next 3 ingredients; sauté 1 minute. Stir in drained and undrained beans, chicken broth, and diced tomatoes.
- 3. Bring to a boil over medium-high heat; cover, reduce heat to low, and simmer 10 minutes. Serve chili with desired toppings.
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