Turkey and Black Bean Chili


As the weather turns colder I crave more hearty, warm, meals.  Sometimes that “comfort food” feel can come at the cost of extra calories.  Turkey and Black Bean Chili is a low fat, healthy alternative that still gives you that bundled feeling.

1 pound of Ground Turkey

42oz of Crushed Tomatoes

1 can of Black Beans (rinsed)

1 large Yellow Onion

3 cloves of Garlic

1 large Carrot, shredded

4 Tbsp. Olive Oil

2 Tbsp. Chili Powder

2 Tbsp. Cumin

2 Tbsp. Crushed Red Pepper

2 Tbsp. Dried Oregeno

2 Bay Leaves

Hot Sauce



Chopped Cilantro

Turkey and Black Bean Chili

In a large pot, heat 2 Tbsp. Olive Oil.  Chop the Onion, shred the Carrot, mince the Garlic, and add all three ingredients to the pot.  Season with Salt and Pepper.  In a seperate pan, heat the remaining 2 Tbsp. of Olive Oil and add the Turkey.  Cook the Turkey until browned and add it to the pot after the vegetables have browned slightly.  Add the Tomatoes, and Black Beans as well as 1 cup of water.  Stir the mixture together and add the Chili, Cumin, Oregeno, Crushed Red Pepper, and some additional Salt and Pepper.  Let the Chili cook until it turns a deep red color (I let the chili simmer for a few hours to really build a bold flavor).  Be sure to keep an eye on the pot and stir the mixture as needed.  Add the Hot Sauce to taste, stir and serve with chopped Cilantro garnish.

Fork It.

A & O