Turkey and Black Bean Chili |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Turkey and black bean chili with chipotle and avocado. Ingredients:
3 (15 ounce) cans black beans, rinsed and drained |
1 (14 1/16 ounce) can diced tomatoes |
1 medium chipotle plus 2 tbs. adobo sauce (from a can of chipotles in adobo sauce) |
2 teaspoons extra virgin olive oil |
1 lb lean ground turkey breast |
kosher salt |
1 large red onion, finely diced |
1 1/2 tablespoons chili powder |
2 teaspoons ground cumin |
1 lime, juiced |
1/2 cup chopped fresh cilantro |
fresh ground black pepper |
1 ripe avocado, cut in a medium dice |
Directions:
1. Process 1/3 of beans, the tomatoes and their juices, chipotle, and adobo sauce in a food processor.
2. Heat the oil in a 5 to 6 qt dutch oven over medium-high heat until it's shimmering. Add turkey and 1/2 tsp salt and cook, breaking up meat as it cooks. Remove the meat and set aside. Add 1/2 of the onion and 1/4 tsp salt, and cook until the onions start to brown and soften, about 3 minutes. Add the chili powder and cumin and cook for 20 seconds. Reduce heat to medium. Add the remaining black beans, the pureed bean mixture, and the turkey to the pot and simmer for 10 minutes. Add 1/2 of the lime juice, 1/2 of the cilantro, and salt and pepper to taste.
3. Mix the remaining lime juice and onion with the avocado and season with salt and pepper, Serve the chili topped with the avocado mixture and remaining cilantro.
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