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Black Bean & Turkey Chili

Meat, Other

Contributed by: BMC's Teaching Kitchen

Black Bean & Turkey Chili

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The simmering is what brings this chili together, allowing all the flavors to mingle. What a perfect one pot meal for colder weather. You may want to enjoy this with rice, a slice of toasted bread or cornbread. 

Serves:
9 servings
Total Time:
70 minutes
Prep Time:
10 minutes
Cook Time:
60 minutes

Ingredients


Oil - 1 Tablespoon avocado, sesame, canola oil, peanut, or light olive oil Onion - 1 medium onion, diced or 2 teaspoons onion powder Garlic - 2-4 cloves, minced or 1 teaspoon, powdered Protein - 1 lb ground turkey, chicken, crumbled tofu, or tempeh Beans - 1 can (15 oz) black beans, drained & rinsed Tomatoes - 1 can (14.5 oz) crushed tomato Chili-powder - 1½ Tablespoons chili powder Cayenne - ¼ teaspoon, powdered Cumin -½ teaspoon, ground Oregano - 1 Tablespoon, dried Basil - 1 Tablespoon, dried Vinegar - 1 Tablespoon red wine vinegar

Instructions

Step 1
Place oil in heavy pot over medium heat, cook onions & garlic until onions are translucent. Add dried basil, oregano and cumin.
Step 2
Add turkey or chicken and cook until meat is browned.
Step 3
Stir in beans, tomato, chili powder, cayenne pepper and vinegar.
Step 4
Reduce heat to low and simmer for about 60 minutes.

Notes

Nutrition Information

Serving Size:
1 cup serving
Calories:
250 Calories
Fat:
5g
Saturated Fat:
1.5g
Carbohydrates:
Net Carb: 32g
Dietary Fiber:
11g
Protein:
20g
Sodium:
180