Turkey and Black Bean Weeknight Chili

When the weather cools down I make this Turkey and Black Bean Chili almost once a week! It’s one of those recipes that’s fast, easy, and always delicious…

On Sundays I sit down with my recipe box, magazines, and note pad and try to plan out dinners for the week. Honestly, it’s a good week if I can make three weeknight dinners at home and now that the twins are here it’s even more challenging! So, having go-to recipes like this one that call for all ingredients I keep in my pantry and fridge (or freezer) are like gold.

Making this chili is simple: saute ground turkey, onions and spices before adding in canned black beans, tomatoes, tomato sauce, green chilies and chicken stock. Bam! The easiest weeknight chili ever.

I love to serve this chili poured over a big slice of corn bread. The way the sweet corn bread soaks up the spicy chili is totally delicious. Jason and I usually top our chili with grated cheddar cheese, sour cream and fresh cilantro…ok, are you hungry yet? Enjoy!

photos by Leah Bergman

Turkey & Black Bean Chili

2015-11-15 22:19:41

Serves 6

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Total Time

30 min

Total Time

30 min

Ingredients

1. 1 lb ground turkey
2. 1/2 cup chopped onion
3. 1 1/2 tablespoons chili powder
4. 2 teaspoons ground cumin
5. 1/2 teaspoon salt or more to taste
6. 1/4-1/2 teaspoon ground red pepper
7. 3 8 oz cans tomato sauce
8. 2 15 oz cans black beans, drained
9. 1 14.5 oz can petite diced tomatoes, un-drained
10. 1 13.75 oz can chicken broth
11. 2 4 oz cans green chilies, un-drained

Instructions

1. Coat a large dutch oven or pot with 1 tablespoon of olive oil and place over medium-high heat. Add turkey and onion and cook until turkey is browned, breaking up with a wooden spoon to crumble.
2. Add chili powder and cumin and cook stirring for about 1 minute.
3. Add remaining ingredients and bring to a boil.
4. Reduce heat and simmer uncovered for 15 minutes stirring occasionally.
5. Remove from heat and serve.

By Leah Bergman

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