Summer Turkey and Black Bean Chili |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This flavorful, light and fiber-rich chili is a nice alternative to grilled food on a hot night. Make it in the morning when it is cool outside or cook it right before serving. I serve it with brown rice mixed with fresh cilantro, a dollop of low fat sour cream and baked tortilla chips. Ingredients:
2 teaspoons olive oil, divided |
1 medium onion, finely chopped |
2 garlic cloves, minced |
1 (1 1/3 lb) package ground turkey breast |
1 (4 ounce) can diced green chili peppers or 1 (4 ounce) can diced jalapeno peppers |
1 (15 ounce) can black beans, rinsed and drained |
1/2-1 teaspoon cumin |
1/2-1 teaspoon chili powder |
1 pinch cayenne pepper (optional) |
salt & fresh ground pepper |
2 1/2 cups fat-free low-sodium chicken broth |
Directions:
1. In a 4 quart pot over medium heat, heat 1 teaspoon olive oil. Add onion and cook 3 minutes. Add garlic and cook 2 minutes more or until onions are soft. Transfer cooked onion/garlic mixture to a plate and set aside. Return pot to stove.
2. In same pot heat remaining 1 teaspoon olive oil. Add ground turkey and cook until no longer pink, about 8 to 10 minutes.
3. Return onion/garlic mixture to the pot. Add green chilies, black beans, cumin, chili powder, cayenne pepper, salt and pepper. Stir to combine well. Add chicken broth.
4. Bring to a boil. Reduce heat and simmer slowly for 20 to 25 minutes. Alternatively, it could be simmered on low in a crock pot for 6 hours.
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