Smokey Black Bean and Turkey Chili
- Number of Servings: 8
Ingredients
2 cups black beans (soaked in advance)2T olive oil1 lbs. ground free range turkey3 onions, chopped8 cloves of garlic, smashed5 fresh jalapenos, chopped and seeded (a can of chipotle peppers can be substituted here)3 carrots, peeled and chopped3 celery ribs, chopped2 bay leaves6 fresh tomatoes, peeled and seeded1 can kidney or white beans, preferably organic1 can organic tomato sauce or crushed tomatoes1 or 2 seeded and chopped dried Chile peppers, soaked in hot water1 can organic tomato pasteOregano, preferably Mexican (chipotle would be excellent if you can find them)Chili powerCuminCorianderSalt and pepperFresh cilantro
In a large pot, brown turkey in 1 T olive oil and drain excess fat, remove turkey from pot and set aside. In same pot, add remainder olive oil and sauté onions until they are soft and slightly caramelized. Add garlic, jalapenos, carrots, celery and bay leaves. Sauté until carrots and celery are soft, but not mushy. Add peeled, seeded and chopped fresh tomatoes and continue to sauté for 5 minutes. Meanwhile, puree or blend soaked dried chilies with the tomato paste and a half a can of the tomato sauce or crushed tomatoes. Add this mix, the turkey, remaining tomatoes or tomato sauce, and rinsed and drained beans to the pot with the spices. I add a lot of the spices here, at least a palm full of each, and plenty of salt and fresh ground pepper. Mix thoroughly and taste the chili. Adjust seasonings and add water, stock or tomato juice if chili is too thick at this point. Serve with plenty of chopped fresh cilantro (and optional sour cream or cheddar cheese) as a garnish.
Number of Servings: 8
Recipe submitted by SparkPeople user MISS.BEE.
Number of Servings: 8
Recipe submitted by SparkPeople user MISS.BEE.
Nutritional Info Amount Per Serving
- Calories: 289.3
- Total Fat: 9.8 g
- Cholesterol: 42.1 mg
- Sodium: 520.9 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 9.9 g
- Protein: 19.9 g
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