About black bean chili. This delicious, warm concoction makes a spring in my step and a smile on my face. It sends me to a place that others say only chocolate can take them.
It's made with turkey. Surprised?
Me too. If you had told me, the meat-and-potatoes-don't-you-dare-take-away-my-beef-girl, that you were going to make turkey chili for a dinner party or barbeque, I wouldn't rsvp.
In my opinion, some recipes need beef.
(like my bolognese sauce. hubby says it's the reason he married me- that sauce doesn't work with turkey. I tried.)
I have two recipes. One skillet style and another crockpot edition. I'll post them separately for you all to enjoy.
Onto the main event!
Black Bean Chili
Ingredients
- 2 (15 oz) cans black beans, rinsed, drained, and divided (I prefer low sodium)
- 1 tablespoon dark brown sugar
- Cooking spray
- 1/2 pound ground turkey
- 1 cup chopped sweet onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1 1/2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/8 teaspoon crushed red pepper
- 1 1/2 cups medium salsa
- 3 tablespoons tomato paste
- 1 (14 oz) can fat-free, less-sodium beef broth
- 1/2 cup reduced-fat sour cream for topping (extra sharp cheddar is also delicious)
Preparation
1. Combine 1 1/2 cups beans, 2/3 cup of the beef broth, and sugar in a food processor; process until smooth. Combine bean puree and remaining beans in a bowl.
2. Heat a large saucepan over medium-high heat. After coating your pan with PAM, add ground turkey; cook until browned, stirring to crumble (approximately 3 minutes). Remove turkey from pan.
3. Add onion & bell peppers to pan; cook until onion is just browned (about 5 minutes). Return turkey to pan. Combine with chili powder, cumin, oregano, and crushed red pepper; stir well to coat. Stir in bean mixture, salsa, tomato paste, and broth; bring to a boil. Reduce heat, and simmer for 30 minutes, stirring occasionally.
If you can wait that long.I warned you, this stuff is delicious. You'll never look at turkey chili the same way again.
I'm still tweaking the recipe to allow for a truly thick, hearty, break your spoon chili. The flavor of this one makes up for the thick-but-not-the-thickest chili I've ever had. :)
