Quick, Easy and Delicious Turkey and Black Bean Chili

Note: I corrected the type of pot to cook this in. A large skillet might work but a stockpot or dutch oven is the better choice.

I love cooking and experimenting in the kitchen. Occasionally one of my experiments turns out so well that I document it and create a recipe to follow so I can make it again and I've now been making this for years. This turkey chili with black beans is one of those happy accidents. I've tried it with a variety of adjustments and substitutions and this is, to my taste buds, the best version. You must use ancho chile powder - it's key to the flavor. However you can substitute the meat (I've tried ground beef, ground chicken and meatless crumbles which makes the chili, excluding toppings, vegan), type of canned tomatoes (the tomatoes are especially forgiving - I use some with added jalapenos for kick but you can make the chili milder by using plain) and type of beans to suit your tastes or what you have on hand and it will likely be delicious. Also, I add corn tortillas to thicken and give the chili a corn masa flavor but you can omit it and the flavor and consistency is still great.

I don't cook it long though you could simmer for hours to deepen the flavor. Or you can do what I do which is enjoy how the flavors come together and improve after a night in the refrigerator.

It's delicious, hearty and healthy no matter how you mix it up. If you give it a try I would love to know what you think!

Please bear with me since I am not a food blogger and not versed in the ways of writing up a recipe but here goes:

Ingredients:

• 1-1.25 lbs ground turkey (you can use ground turkey breast but it is not as flavorful)
• 2 tsp olive oil
• 1 yellow onion, chopped
• 2 cloves garlic, minced (I use frozen cubes from Trader Joes)
• 2 Tbs tomato paste
• 2 Tbs ancho chile powder (I use McCormick but Penzey's is highly recommended by my food blogger pals)
• 1 15 oz can black beans, drained and rinsed
• 2 14.5 oz cans diced tomatoes with jalepenos (jalepenos are optional)
• 1 14.5 oz can no added salt petite diced tomatoes (optional)
• 2 corn tortillas cut into triangles or strips (optional)
• salt and pepper to taste (I use sea salt and black peppercorn grinders from McCormick)

Directions:

• heat olive oil in a large skillet correction: 4 or 6 quart stockpot or dutch oven  over med-high heat
• saute onion until translucent (about 3 minutes)
• add garlic and saute until fragrent (about another minute) - don't cook too long and allow the garlic to burn
• season to taste with salt and pepper
• stir in tomato paste and ancho chile and combine with the onion and garlic
• add ground turkey, combine with the seasoned tomato paste and saute until turkey is cooked through and browned slightly - don't overcook and dry out the turkey meat
• add canned tomatoes and beans
• stir to combine
• stir in tortilla pieces if using
• reduce heat to med-low and cook for 15-20 minutes, stirring occasionally (you can lower the heat further and cook longer if you'd like)
• Add toppings of choice - I recommend sharp cheddar cheese, greek yogurt and chopped scallions (green and white parts) but chopped onions, cotija cheese, sour cream and even avocado would probably all be delicious. Use your imagination!

 

Comments

[lisa]

I Love this! Thank you Maria for sharing!

[ConsumerPop]

Thank you so much for commenting and for your kind words, Lisa!