Archive for November 10, 2015

Turkey Black Bean Chili (Corrected)

Hey Everybody,

Unfortunately I’ve had too many things on my mind at once lately and I wrote down the turkey chili recipe incorrectly. I didn’t even include chili powder. 🙁 Duh! It’s CHILI! (I should’ve stuck with my notes instead of my memory!) I’m posting this again in it’s correct form and will delete the incorrect one. So sorry for the inconvenience!

Here’s the post as it was intended:

 

Hi everyone!

We really like chili and I recently thought of a good recipe that uses ground turkey instead of ground beef. If you want, you can put in pintos instead but the black beans made it super good!

The cooking time is subjective…the longer it simmers, the better it is but I couldn’t wait too long. And, like soup, it tastes even better the next day.

I think you’ll love it!

Happy cooking!

~Renee

Browning the ground turkey with the onions.

Browning the ground turkey with the onions.

Putting the turkey an onions in with the tomatoes.

Putting the turkey an onions in with the tomatoes.

Here, I'm adding in the black beans.

Here, I’m adding in the black beans.

Voila! Yummy turkey chili over my favorite jasmine rice and, of course, topped with a little shredded cheese!

Voila! Yummy turkey chili over my favorite jasmine rice and, of course, topped with a little shredded cheese!

Turkey Black Bean Chili

1 Lb Ground Turkey

1 Small Onion, chopped

1 (14.5oz) Can Diced Tomatoes

1 Can Tomato Sauce

1/2 Cup Black Beans, rinsed and drained (about 1/2 can)

1/2 tsp Minced Garlic (I like a tad more)

1 1/2 tsp Chili Powder

1/2 tsp Cumin

1/4 tsp Dried Basil

Salt & Pepper to taste

Shredded Cheese, optional (for serving)

Cooked Rice, optional (for serving)

In a medium skillet, brown the ground turkey with the onion til it’s no longer pink; drain.

Transfer to a dutch oven (or stock pot). Add all remaining ingredients, except the cheese and rice.

Bring to a steady simmer over medium heat. Cook for approximately 30 minutes, stirring occasionally. Reduce heat to low. Continue to simmer on low, stirring occasionally for another 30 minutes.

Serve over rice and sprinkled with shredded cheese if desired.

Enjoy!

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2015

All rights reserved.