Servings: 6-8 serving(s)
Prep time: 20 minutes
Total time: 50 minutes
Cooking time: 30 minutes
A hearty, healthy chili recipe that’s quick to prepare.
I spent my childhood winters up at our local ski hill. On weekend mornings Dad would pile us in the car with a big picnic lunch and away we’d go for the day.
My dad didn’t grow up skiing so he learned to ski alongside all of us kids and I think relished his days on the hill more than we did.
My mom would stay put at home and now I know why. There is something lovely about a quiet house on a winter’s day, especially after the early morning rush getting us all out the door.
Not only did dad teach himself to ski when he was in his late 30s, he also somehow managed to get us all off the mountain, packed in the car and back home in time for Saturday suppertime mass. We rarely had time to change out of our gear so half of us would still be in our snow pants and ski boots, clomping up the church aisle and into a pew.
This black bean turkey chili was the sort of supper we’d come home to after these days of skiing. Hot, hearty and served with cornbread or oatmeal brown bread, it’s just the sort of supper that’s perfect after a winter day spent outside.
This recipe is great with chopped carrots added too (sauté them with the onions and peppers).
Black Bean Turkey Chili Recipe
- 2 cups dried black turtle beans, soaked and cooked (or about 4 cups cooked)
- ¼ cup oil, divided
- 1 lb. ground turkey
- 2 onions, diced
- 3 jalapenos (optional)
- 1 large red pepper, diced
- 4 cloves garlic, pressed
- 1 Tbsp. tomato paste
- ¼ cup chili powder
- ¼ tsp. dried chipotle (optional)
- 2 cans diced tomatoes (798 ml/28 oz.)
- 1 ½ cups broth or water
- 2 tsp. dried oregano
- 3 Tbsp. Crosby’s Fancy Molasses
- Salt to taste
- Heat 2 Tbsp. of the oil in a large, heavy pot over medium heat and brown the ground turkey until it is no longer pink. Remove to a bowl.
- In the same pot, heat the remaining 2 Tbsp. of oil and sauté the onions, jalapenos and red pepper.
- When they’re soft, add garlic, tomato paste and chili powder and stir to combine.
- Add tomatoes, turkey (with juices), beans and broth.
- Bring to a simmer, add oregano, molasses and salt to taste.
Serve with nachos or cornbread and sliced avocado.
What kind of food warms you up on a cold winter’s day?
You might also like our Vegetarian Black Bean Chili with corn
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