Healthy and Easy Black Bean Turkey Chili
This chili was inspired by the recipe you see below called "Beast Turkey Chili".
I modified this recipe a lot. In fact, it's sort of a mash up of the recipe above and my recipe called "No Chop Chili". I used less turkey and added more beans. I also used canned tomatoes and canned tomato sauce with added spices and chilies, plus I added in more dried herbs and spices. My husband is loving this soup. He still has one or two more portions left, but he's already asked me to make this again.
HEALTHY AND EASY BLACK BEAN TURKEY CHILI
1 pound lean or extra lean ground turkey
1 large to medium sized sweet onion, diced
1 red bell pepper, diced
2 cans (15 ounces each) black beans, rinsed and drained
1 can Rotel (10 ounces) [I used the "Hot" variety but you can use "Original" or "Mild" if you prefer]
1 can El Pato tomato sauce (7.75 ounces)
1 cup water
1 teaspoon salt (I used kosher salt)
1 teaspoon granulated sugar
several grinds of black pepper
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
Optional garnish: sour cream or Greek yogurt
In a large soup pot or Dutch Oven, cook the turkey, onions, and bell pepper over medium high heat, stirring frequently to crumble the turkey. Cook until there is no longer any pink in the ground turkey. The vegetables do not have to be completely cooked at this point; they will cook further while the chili simmers.
Add in the remaining ingredients and stir to combine. Increase the heat and bring the chili to a boil; cover and reduce to a low simmer. Allow to simmer for about 20 to 30 minutes covered, or until vegetables are desired tenderness.
If desired, add a dollop of sour cream (or Greek yogurt) to each of bowl of chili when serving.
1 pound lean or extra lean ground turkey
1 large to medium sized sweet onion, diced
1 red bell pepper, diced
2 cans (15 ounces each) black beans, rinsed and drained
1 can Rotel (10 ounces) [I used the "Hot" variety but you can use "Original" or "Mild" if you prefer]
1 can El Pato tomato sauce (7.75 ounces)
1 cup water
1 teaspoon salt (I used kosher salt)
1 teaspoon granulated sugar
several grinds of black pepper
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
Optional garnish: sour cream or Greek yogurt
In a large soup pot or Dutch Oven, cook the turkey, onions, and bell pepper over medium high heat, stirring frequently to crumble the turkey. Cook until there is no longer any pink in the ground turkey. The vegetables do not have to be completely cooked at this point; they will cook further while the chili simmers.
Add in the remaining ingredients and stir to combine. Increase the heat and bring the chili to a boil; cover and reduce to a low simmer. Allow to simmer for about 20 to 30 minutes covered, or until vegetables are desired tenderness.
If desired, add a dollop of sour cream (or Greek yogurt) to each of bowl of chili when serving.
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