Turkey Chili with Black Beans and Bacon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
7 slices of bacon, diced into 1/2-inch pieces1 medium onion, chopped fine1 red bell pepper, chopped6 medium cloves of garlic, minced (about 2 Tbsp)1/4 cup chili powder1 Tbsp ground cumin2 teaspoons ground coriander1 teaspoon red pepper flakes1 teaspoon dried oregano1/2 teaspoon cayenne pepper1 pound 93%(or higher) lean ground turkey2 cans black beans (16 oz each), drained and rinsed1 can diced tomatoes with juices (28 ounces)1 can tomato puree (28 ounces)table salt
1. Fry bacon in large heavy-bottomed nonreactive Dutch oven over medium heat, stirring frequently, until browned (about 8 minutes).
2. Pour off all but 2 Tbsp of bacon fat, leaving bacon in pan. Add onions, red pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano and cayenne. Cook, stirring occasionally until veggies are softened and begin to brown (about 10 minutes).
3. Add turkey, breaking pieces up and cook until browned.
4. Add beans, tomatoes, tomato puree and 1/2 teaspoon salt. Bring to a boil then reduce heat to low and simmer COVERED for 1 hour. Remove cover and continue to simmer for 1 hour longer, stirring occasionally. If chili begins to stick, stir in 1/2 cup of water and continue to simmer until chili is dark, rick and slightly thickened. Adjust seasoning with additional salt. Serve with condiments if desired.
Number of Servings: 10
Recipe submitted by SparkPeople user NOIRPRNCESS.
2. Pour off all but 2 Tbsp of bacon fat, leaving bacon in pan. Add onions, red pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano and cayenne. Cook, stirring occasionally until veggies are softened and begin to brown (about 10 minutes).
3. Add turkey, breaking pieces up and cook until browned.
4. Add beans, tomatoes, tomato puree and 1/2 teaspoon salt. Bring to a boil then reduce heat to low and simmer COVERED for 1 hour. Remove cover and continue to simmer for 1 hour longer, stirring occasionally. If chili begins to stick, stir in 1/2 cup of water and continue to simmer until chili is dark, rick and slightly thickened. Adjust seasoning with additional salt. Serve with condiments if desired.
Number of Servings: 10
Recipe submitted by SparkPeople user NOIRPRNCESS.
Nutritional Info Amount Per Serving
- Calories: 234.9
- Total Fat: 4.2 g
- Cholesterol: 21.8 mg
- Sodium: 595.9 mg
- Total Carbs: 30.8 g
- Dietary Fiber: 10.0 g
- Protein: 20.7 g
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