Turkey and Black Beans Chili over Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ground Turkey - 1.3lb raw (that was the amount in the pack) Onions, raw - 1 cup, chopped Garlic - 2 clove minced Pepper, black - 2 tsp freshly ground Chili powder - 9 tbsp or 2/3 cups Ground cumin - 12 tbsp (remove) Crushed Tomatoes - 28 oz can Extra Virgin Olive Oil - 1 tbsp White Rice, long grain - 2 cups Water, tap - 4 cups Kosher Salt - Salt to taste (I use 2 tbsp approx.) Canned beans, black - 2 cup
CHILI:
- Chop 1 medium sweet onion in to small dice
- Finely mince 2-3 garlic cloves (depending on size and taste)
- Add Extra Virgin Olive Oil to cold pan (I use a wide sauce with curved sides)
- Place on medium high flame and saute until translucent
- Add ground turkey and a 1/3 of chile and cumin seasoning. Also add a teaspoon of salt and cracked black pepper and stir in so that seasonings mixes into the meat before it cooks. (brake up the turkey with your spatula/spoon but if you're like me, you'll want to leave some of it chunky).
- Cook turkey mixture until all the pink is gone.
- Add tomatoes,1/2 cup water, rest of the chili powder and another 1/3 of cumin.
- Bring mixture to boil and then reduce to low and cook mixture for about 30 mins.
- Add beans and taste for spice. You may add the rest of the cumin if you're like me and love the smokey taste. Adjust salt and pepper. You may also add some cayenne pepper if you like your chili hot.
- Cook for another 10 minutes and serve over rice
RICE:
- Follow package instructions (add salt to taste, even if the package does not require it).
Serving Size: makes 6-8
Number of Servings: 6
Recipe submitted by SparkPeople user SOCIOTEACH.
- Chop 1 medium sweet onion in to small dice
- Finely mince 2-3 garlic cloves (depending on size and taste)
- Add Extra Virgin Olive Oil to cold pan (I use a wide sauce with curved sides)
- Place on medium high flame and saute until translucent
- Add ground turkey and a 1/3 of chile and cumin seasoning. Also add a teaspoon of salt and cracked black pepper and stir in so that seasonings mixes into the meat before it cooks. (brake up the turkey with your spatula/spoon but if you're like me, you'll want to leave some of it chunky).
- Cook turkey mixture until all the pink is gone.
- Add tomatoes,1/2 cup water, rest of the chili powder and another 1/3 of cumin.
- Bring mixture to boil and then reduce to low and cook mixture for about 30 mins.
- Add beans and taste for spice. You may add the rest of the cumin if you're like me and love the smokey taste. Adjust salt and pepper. You may also add some cayenne pepper if you like your chili hot.
- Cook for another 10 minutes and serve over rice
RICE:
- Follow package instructions (add salt to taste, even if the package does not require it).
Serving Size: makes 6-8
Number of Servings: 6
Recipe submitted by SparkPeople user SOCIOTEACH.
Nutritional Info Amount Per Serving
- Calories: 423.2
- Total Fat: 14.5 g
- Cholesterol: 72.9 mg
- Sodium: 1,920.2 mg
- Total Carbs: 47.3 g
- Dietary Fiber: 12.2 g
- Protein: 30.1 g
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