Turkey-and-Black Bean Chili |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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This chili is slightly sweet, reminiscent of picadillo, a Hispanic dish made with raisins. In this recipe, we use prunes. Ingredients:
1 1/4 pounds ground raw turkey breast |
1 teaspoon vegetable oil |
1 1/4 cups finely chopped onion |
3 garlic cloves, finely chopped |
1 tablespoon chili powder |
2 teaspoons dried oregano |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/4 teaspoon ground red pepper |
2 1/4 cups water |
12 whole pitted prunes (about 1/4 pound), chopped |
1 (15-ounce) can black beans, undrained |
Directions:
1. Cook turkey in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain in a colander.
2. Heat oil in skillet over medium heat. Add onion and garlic, and sauté 7 minutes. Add chili powder, oregano, cumin, salt, and red pepper; cook 1 minute. Return turkey to skillet; stir in 2 1/4 cups water, prunes, and beans. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Serve Turkey-and-Black Bean Chili over rice, if desired.
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