Turkey Black Bean Chili
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5.0
45 reviews
Excellent
Turkey Black Bean Chili
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This recipe can be done in as little as an hour if you use the shortcuts, but I do prefer it cooked with the dry ingredients slow and low. Either way works well. Serve your chili with cornbread, rice or crusty bread.
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Ingredients
- 2 to 3 tablespoons bacon fat, lard or vegetable oil
- 2 to 3 pounds ground turkey
- 1 large white or yellow onion, chopped
- 1 green bell pepper, chopped
- 4 to 6 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 to 32 ounce can of crushed tomatoes
- 1 quart turkey or chicken stock
- 4 to 6 dried guajillo or New Mexican chiles, stemmed and seeded
- OR 3 tablespoons paprika
- salt
- 1 to 2 cups cooked corn kernels (1 cup dry if using)
- 2 to 3 cups cooked black beans, or 2 15-ounce cans
GARNISHES
- 1 cup shredded cheese
- 1/2 cup chopped cilantro (optional)
Instructions
- If you are using dried corn and dried beans, soak them in water overnight. The next day, you can either cook them with the chili, which will increase cook time to about 6 hours, or you can cook the corn and beans separately, which will take about 2 hours; the acidity of the chili will drastically slow the cooking of the beans.
- If you are using the dried chiles, about 30 minutes before you plan on starting the chili, put the chiles in a bowl and pour boiling water over them to rehydrate.
- Heat the bacon fat or oil in a large pot like a Dutch oven over high heat and, when it's almost smoking, add the ground turkey. Sear the turkey over high heat without touching it for a couple minutes, then stir and repeat that process until the meat is cooked and has some nice brown marks.
- Stir in the onion and green pepper and cook, stirring occasionally, for 5 minutes. Stir in the garlic, chili powder and cumin and cook for 2 minutes more.
- Pour in crushed tomatoes and stock and stir well. If you are using the dried chiles, buzz them into a puree in a blender and add to the chili. If you are using the paprika, add it now. Stir well and add salt to taste.
- If you are using the dried corn and beans and want to cook them in the chili, add them now, along with another quart of water; it'll cook down over time. Simmer the chili until the corn and beans are tender, which will take several hours. Add more water as you go to keep the chili at the consistency you want.
- If you are using fresh or frozen corn and canned beans, thaw the corn and rinse the beans. Let the chili simmer for 30 minutes, and then add the corn and beans and cook another 15 minutes. Serve with the garnishes once everything's nice and tender.
Notes
- NOTE: Cook time reflects canned or frozen ingredients, not dried ones, which will take longer to cook.
Nutrition Information
Show Details
Calories
237kcal
(12%)
Carbohydrates
13g
(4%)
Protein
29g
(58%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
61mg
(20%)
Sodium
344mg
(14%)
Potassium
596mg
(17%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
1056IU
(21%)
Vitamin C
13mg
(14%)
Calcium
92mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 13g | 4% |
| Protein | 29g | 58% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 61mg | 20% |
| Sodium | 344mg | 14% |
| Potassium | 596mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 1056IU | 21% |
| Vitamin C | 13mg | 14% |
| Calcium | 92mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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