Drain and rinse 2 cans black beans. (Do not drain or rinse third can.)
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.
Bring to a boil over medium-high heat; cover, reduce heat to low, and simmer 10 minutes. Serve chili with desired toppings.
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.
I thought this recipe was great except it is more like a soup than a chili. I followed the recipe exactly except I used 1.25lbs of turkey. I will make again, but I will drain and rinse all the beans to reduce the broth a little. I also might try draining one of the tomatoes or using less chicken broth. I served with sour cream, cheese and tortilla chips.
I have a favorite chili recipe, but tried this one just for something different. It's delicious, just about right temperature spice wise. My whole family loved it. Very easy to make too, excellent dish for a winter's weeknight meal.
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