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
- 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)
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. :)