Turkey Black Bean Chili (Corrected)
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:
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!
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.
**RECIPE AND PHOTOS BY RENEE’S GOURMETS**
©Renee Norris 2015
All rights reserved.