Rating: 4.5 stars
10 Ratings
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  • 4 star values: 1
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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.

This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Karen Shinto

Recipe Summary test

total:
1 hr 15 mins
Yield:
Serves 8 (makes 3 qts.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

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

Nutrition Facts

251 calories; calories from fat 31%; protein 16g; fat 8.8g; saturated fat 1.6g; carbohydrates 27g; fiber 6.4g; sodium 538mg; cholesterol 45mg.
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