Tuesday, January 22, 2013

Turkey Black Bean Chili

I've never thought of myself as much of a soup gal. It's just that, every time I'd crack open a can of soup, I was left wanting something else. Cans of soup with their loads of broth and little of anything else just leave something to be desired, am I right? I was just never satisfied!

Yet, being the naturally cold person I am (I shiver when it's 50 degrees...), I needed soup to warm me up this winter! Thus, I ushered in a homemade soups, stews and chili phase! And it welcomed me with a warm and satisfying embrace. Me and homemade soups, we have a mutual attraction.

This Turkey Black Bean Chili is a family favorite! I can't quite say where the recipe is from because all I have is a magazine clipping taped to an index card, but my mom tweaked the recipe a bit and it's just perfect!

What I like about this soup is its heartiness - no excess broth, but lots of protein! The diced tomatoes with jalapenos or chilies add a bit of heat which ties the whole dish together!

This chili is healthy, spicy and satisfying, and is sure to keep you full and warm in these cold winter months! As an added bonus, this would make a great addition to your Super Bowl tailgate menu because as you know, the most important part of the Super Bowl is the food (oh, and the commercials). So bundle up and enjoy!

Turkey Black Bean Chili
  • 4 (15 oz.) cans black beans
  • 1/2 - 1 large sweet onion, chopped
  • 2 lbs. ground turkey
  • 2 tablespoons olive oil
  • 6-8 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 (14 oz.) cans low-sodium, fat-free chicken broth
  • 3 (14.5 oz.) cans petite dice tomatoes with jalapenos or chilies
  • Sour cream, cilantro, grated cheese (for garnish, if desired)
  1. Drain and rinse 3 cans of black beans. Don't drain and rinse the 4th can!
  2. Sautee chopped onion and ground turkey in hot oil in a large dutch oven over medium heat, stirring often, about 8-10 minutes or until turkey crumbles and is no longer pink. Stir in chili powder, ground cumin, salt and pepper; sautee about one minute. Stir in drained and undrained beans, chicken broth and diced tomatoes.
  3. Bring to a boil over medium-high heat; cover, reduce heat to low, and simmer (at least) 10 minutes. Simmer longer for added flavor! Garnish as desired and enjoy!
I linked this post over at: Hungry Little Girl, Pocket Change Gourmet, Salt Tree, Buns in My Oven, Semi Homemade MomRecipes for My BoysChocolate, Chocolate and More ChocolateFood Done LightSix Sisters Stuff


  1. Saw this on Buns in My Oven. I am NC as well! Nice recipe. Great for this weather. Go Heels!

  2. Oh my, this looks so so comforting! I can't resist chili (I'm having one at least one a week).
    Thank you so much for sharing this at Wednesday Extravaganza - see you there next week with more deliciousness :)