TURKEY BLACK BEAN CHILI
When the temperature outside dips below 60F I get excited about making soups and stews. Today I am sharing a recipe that I just love, turkey black bean chili. Turkey is a nice option to have since many chili recipes call for beef. I originally came across this recipe from a Williams Sonoma categlog, after making it a few times I adopted it with my own personal touch. I hope you enjoy it!
Turkey Black Bean Chili
- 2 15 oz can of black beans (I like the low sodium one)
- 3 14.4 oz can of fire roasted tomatoes
- 1.25 lbs ground turkey (dark meat works best)
- 1 large sweet onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 3 jalapenos, diced and seeded
- 1 8oz can of tomato paste
- half pkg. of taco seasoning
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1 tbsp oregano
- salt and pepper
- water
In a large dutch oven on medium low, saute onions and garlic until softened. Add diced red bell pepper and jalapenos. Stir and cook for an additional 5-6 minutes until the peppers are soft. Add ground turkey breaking it up into small pieces. Cook for 10-12 minutes, season with salt and pepper. Rinse and drain black beans and drop them into the turkey mixture, next add the fire roasted tomatoes with their jucies. Add tomato paste and the rest of the seasonings. Stir and simmer on low for 50-60 minutes. If the chili is to thick add some water to thin it out. I like to serve this with sour cream, sharp cheddar cheese, chopped green onions, cilantro, lime wedges, and tortilla chips. This recipe can feed an army! It also freezes well if you decide to save some for another time, but at my house this chili doesn't last very long.
