Black Bean and Turkey Chili

Jul 31, 2019
Prep time Cook time Servings 
15 min 1 hr 15 min 6


Just because this black bean and turkey chili is tomato-less, don’t think it lacks the flavor and kick you imagine a good bowl of chili should have.  Its savory taste comes from a combination of seasonings and spices you might find unusual compared to your traditional chili recipe.  While you may conjure up images of sweetened desserts and bakery items when you hear cinnamon, it’s often paired with cumin in Mexican dishes to add a unique dimension. Basil lends a peppery flavor but also a touch of sweetness.  Bright red peppers and yellow corn provide color and black beans pack extra protein.   If you have any budding young chefs, have them help in the preparation by measuring out the seasonings and describing the aroma of each spice.  It’s a fun way to get them interested in meal preparation!

Serve with the cumin and lime-flavored sour cream topping, shredded cheese, and your favorite corn bread mix.  Your weeknight meal dilemma is solved!

Ingredients

2 tablespoons vegetable oil, divided
1 chopped, stemmed, red bell pepper,  seeded, and chopped
1 chopped, onion
1 teaspoon ground cumin
1 teaspoon chili powder
¼ teaspoon cinnamon
¼ teaspoon dried basil
¼ teaspoon ground sage
¼ teaspoon crushed red pepper (For an extra kick, adjust this seasoning!)
Salt
3 minced, garlic cloves
1 pound ground turkey
3 cups chicken broth
1 4-ounce can IGA diced green chilis
1 cup IGA frozen corn kernels
2 15-ounce cans IGA black beans, rinsed and drained

Instructions

  1. Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add the red bell pepper, onion, cumin, chili powder, cinnamon, dried basil, ground sage, crushed red chilis and ½ teaspoon salt. Stir to mix in spices and cook until the vegetables have softened, about 5 or 6 minutes. Stir in the garlic and cook for 30 seconds.

  2. Increase heat to medium high and add the other tablespoon of oil and ground turkey.  Cook, breaking up the turkey, until no longer pink, about 8 minutes. Stir in the chicken broth, green chilis, corn, and black beans.  Bring to a simmer and cook for 30 minutes.  Uncover and continue to simmer for additional 15 minutes, stirring occasionally. 

  3. Using a large spoon, mash some of the black bean against the side of the pan, this will help thicken the chili. Season with additional salt to taste.

  4. Serve with Lime and Cumin topping below and your favorite shredded cheese.

Lime and Cumin Topping

½ cup sour cream
½ teaspoon ground cumin
1 tablespoon fresh lime juice (about ½ a lime)

Combine ingredients in a small bowl and serve with chili.   If made ahead, cover tightly and keep refrigerated.

Chef’s notes

Make Ahead and Freezer Friendly

This recipe is easy to prepare, can be made ahead and refrigerated to reheat a day or two later.  It also freezes nicely so you can have an extra meal on hand when your hectic schedule calls for it. (To reheat, warm over low heat, add additional broth if necessary) 

Crushed red pepper, crushed red chilies, red pepper flakes

If you are a home cook, you’ve probably seen recipes call for red pepper flakes, crushed red peppers, or crushed red chilies.  Even pizza flakes, served as a condiment in a shaker container, look similar.  What’s the difference? Nothing! It’s just a different term for the same thing.  Red pepper flakes are a mix of peppers, usually cayenne peppers taking up the majority of the share. The seeds are included and those are what gives your recipes and dishes that spicy hot kick you’re after.     

 

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