Turkey And Black Bean Chili
This chili is particularly scrumptious and one of the best chili recipes I’ve ever had. If you like southwest flavors, then this is absolutely the best version. It contains a slight heat which can be altered to one’s preference. I believe chili, by it’s very name should contain some exciting flavors.
The preparation of this meal is all in one pot and takes just a short 15 minutes to prepare. The rest is simply just stirring the stew intermittingly while it melds and incorporates. You will need to give this batch some time to cook.
Half of the ingredients are fresh and require a bit of chopping but the other half are perfectly happy being from a can. You’ll appreciate saving some time with canned beans. I love also the texture and bit of sweetness that the corn in this recipe has too.
Turkey And Black Bean Chili
A brilliant combination of fresh ingredients and some southwest flare. You’ll love the variety and the heartyness of this dish along with the ease of preparation.
Ingredients
- 1 pound ground turkey
- 1 each medium green bell pepper diced small
- 1 each medium red bell pepper diced small
- 2 each medium yellow onions diced small
- 1 each jalapeno diced small
- 2 each cloves garlic minced
- 1 Tablespoon Trader Joe’s Chili Lime Powder *optional, but a brilliant addition
- 3 Tablespoons kosher salt
- 3 Tablespoons black pepper
- 3 Tablespoons chili powder
- 2 tsp garlic powder
- 1/4 cup lime juice
- 2 Tablespoons red wine or red wine vinegar
- 1 each can of corn
- 1 each 15 oz can of crushed tomatoes
- 2 each cans petite tomatoes approx. 15oz cans
- 1 each can black beans
- 1 each chicken or turkey stock approx. 32oz
- 16oz each veggie broth
- 3 Tablespoons olive oil
- 1 each bay leaf
Instructions
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You will need a 6qt soup pot or stock pot for this chili. Start by putting the pot on medium heat and add half of the olive oil. Warm for 15 seconds and add the ground turkey, 1 Tablespoon salt and the minced garlic. Cook for 7 to 10 minutes until the turkey is fully cooked and there is no signs of pink. The temperature of the meat should be 165 degrees F.
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After the turkey is cooked, remove the turkey and reserve it in a small bowl. Turn the heat to medium low and deglaze the pan with the red wine and the lime juice. Cook for 30 seconds and add the rest of the olive oil. After 15 seconds, add the onion, bell peppers and jalapeno. Cook for 7 minutes on medium heat.
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Turn the heat to the pot off and add back the turkey and stir to mix with the vegetables. Next add in the chili lime powder and mix into the turkey and vegetables.
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Next, add the corn, the black beans, the rest of the kosher salt, black pepper, chili powder, garlic powder, the crushed tomatoes, the petite tomatoes, the chicken stock, vegetable broth and bay leaf.
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Turn the heat on medium low heat and stir vigorously for 2 minutes to fully combine all ingredients. Halfway cover the pot and stir every 15 minutes for minimum 60 minutes. The chili should be warmed to 165 degrees and have quite a degree of thickness. Serve with cornbread.
