Thursday, September 8, 2011

Black Bean Chili

I've been bragging.

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. :)

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