Spicy and Easy Black Bean Chili

Spicy & Easy Black Bean Chili

Mmmmm! Chili.

It's been so cold in Southern Colorado for a few weeks. We go for a walk every single morning because the dogs will drive us NUTS otherwise.  Some days it is down right miserable due to the cold temperatures.  Brrrrrr!

Sometimes we venture out in the afternoon for a second walk if it feels as if the temperature has warmed up a bit.  We went for a second walk the other day and we were WRONG. It was still so cool in the shade down by the river.  I got home from the walk and quickly defrosted a pound of ground turkey from the freezer so I could make chili.  The rest of the ingredients for this recipe were in my pantry.  This is similar to a chili I make all the time called "No Chop Chili (recipe link HERE)".  That recipe is supposed to be similar to chili from Wendy's restaurant but I've really tweaked the recipe over the years.  

The "No Chop Chili" calls for ground beef, pinto beans, and dark red kidney beans, and it is not very spicy. 

This new recipe calls for ground turkey and black beans, and it's SPICY.  The spice primarily comes from a can of El Pato brand "Hot Tomato Sauce". You can see it in the photo above.  It's a small yellow can with a duck on it.  "El Pato" is Spanish for "the duck".  I find this hot tomato sauce in the area with other canned tomatoes at the grocery store, but this is no ordinary "tomato sauce".  This can also contains chili, salt, onion, garlic, and other spices.  It really adds a lot to a pot of chili.  

Spicy and Easy Black Bean Chili

1 pound ground turkey (I used Jennie-O brand 93 percent lean) 

2 15−ounce cans black beans (drained and rinsed)

1 can (7 3/4 ounce) El Pato brand "Hot Tomato Sauce"

1 14.5-ounce can of diced tomatoes (include liquid)

1 4−ounce can of diced green chilies (with liquid)

1 1/2 tablespoons chili powder

1/2 tablespoon ground cumin

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano

1/4 teaspoon garlic powder

1  to 1 1/2 cups water (less if you desire thicker chili)

Optional garnishes: grated cheddar cheese, oyster or saltine crackers, sour cream, or plain Greek yogurt. 

1. Brown the turkey over medium heat, breaking into small pieces with the spatula.  While the turkey browns, drain and rinse the beans; set aside.  Measure the spices into a small bowl; set aside.

2.  Once the ground turkey is completely cooked (no pink remains), add the spices to the turkey; stir to coat the turkey with the spices.

3. Add the beans, diced tomatoes, tomato sauce, diced green chilies, and water. Stir to combine.  Bring to a boil, then reduce heat to a simmer.  Cover and simmer for approximately 15 to 20 minutes.  Top with optional garnishes as desired.

  

Enjoy!