Smoky Black Bean Turkey Chili
User Reviews
5.0
27 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr 10 mins
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Servings
10
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Calories
193 kcal
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Course
Main Course
Smoky Black Bean Turkey Chili
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This hearty, healthy Black Bean Turkey Chili is loaded with veggies, black beans, lean ground turkey and lots of delicious South-of-the-Border flavor!
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Ingredients
- 2 trips thick-cut smoky bacon I use applewood smoked bacon
- 1 large sweet onion diced small
- 1 pound ground turkey
- 1 medium-size jalapeno pepper about 1-1½ ounces
- 4 medium cloves garlic finely minced
- 1 tablespoon dried oregano
- 2-3 teaspoons ancho chili powder start with 2 (see notes above in the post about chili powder)
- 2 teaspoons brown sugar
- 1½ teaspoons garlic salt
- 1½ teaspoons smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon fresh ground black peppe
- 2 cups low-sodium chicken broth
- 28 ounces Roasted Tomatoes I use 2 15 ounce cans
- ½ cup finely chopped fresh cilantro
- 2 ounce cans black beans drained but not rinsed
- 1 ounce jar (340g ) roasted red peppers well-drained and diced small
- ½-1 medium Chipotle Pepper in Adobo Sauce finely chopped, (start with ½ of a pepper and add more later, to taste) - see the post regarding chipotlé peppers
- 1 teaspoon kosher salt more to taste
Instructions
- Stack the bacon strips on top of each other and cut in half lengthwise then cut crosswise into small pieces. Heat a large pot or Dutch oven over medium heat. Add the bacon bits and cook until crisp and golden, stirring occasionally. Remove the bacon with a slotted spoon to a small bowl and reserve.
- Add the ground turkey to the bacon fat and increase the heat a bit. Cook, stirring occasionally and breaking up the turkey into small bite-size pieces with a metal spatula as you go. Allow the ground meat to brown a bit before stirring again.
- When the turkey is beginning to brown all over, add the onion and cook for 2-3 minutes until starting to soften. Add the jalapeño, garlic, oregano, chili powder, brown sugar, garlic salt, smoked paprika, cumin and black pepper. Stir to combine and cook for another 1-2 minutes until nice and fragrant, stirring frequently.
- Add the chicken broth, fire-roasted tomatoes, chopped cilantro, black beans, diced roasted red peppers, chipotle in adobo, reserved bacon and salt. Stir well to combine and bring the mixture to a boil. Reduce the heat to maintain a low boil and cook for 25-30 minutes until the chili has thickened a bit. Taste and add more salt, if needed. Allow the chili to sit for 20 minutes for the flavors to meld and marry a bit before serving.
Notes
- See Café Tips above in the post for more detailed instructions and tips to ensure success.
- This recipe will yield a mildly spicy chili. If you like more heat, feel free to use more chili powder or more chipotle pepper.
- Chili powders vary a lot in heat intensity so it’s better to start with less and add more, to taste.
Nutrition Information
Show Details
Calories
193kcal
(10%)
Carbohydrates
21g
(7%)
Protein
18g
(36%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
30mg
(10%)
Sodium
1103mg
(46%)
Potassium
487mg
(14%)
Fiber
7g
(28%)
Sugar
3g
(6%)
Vitamin A
682IU
(14%)
Vitamin C
7mg
(8%)
Calcium
74mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 18g | 36% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 1103mg | 46% |
| Potassium | 487mg | 10% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 682IU | 14% |
| Vitamin C | 7mg | 8% |
| Calcium | 74mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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