Turkey and Black Bean Chili | Simply Sophisticated CookingI’m running a little behind this week because I have a nasty cold that’s been going around. I’m going to go with another easy tasty recipe (and healthy) from the crock pot that’s good for not only the cold weather but for game day as well.  It’s my Turkey and Black Bean Chili.

Turkey and Black Bean Chili | Simply Sophisticated CookingOf course, chili is just not as good without corn bread, so I’ll share that recipe with you on the next post so you can make them together if you like.  Now this chili is good for more than just eating by itself.  It’s also good as chili for hot dogs, with chips and makes great Mexican pizzas (like those you get from Taco Bell, only sooooo much better).  By the way, those are so easy to make at home and you can make four for about the cost of one from Taco Bell.  I just use leftover chili, a can of re-fried beans, fried corn tortillas, taco sauce and some cheese. But back to making the chili.

Turkey and Black Bean Chili | Simply Sophisticated CookingThis recipe is very healthy and so flavorful.  It’s easy to adapt to your taste buds, so if you don’t like my suggested heat levels, then add more or less until you get the flavors you like.  It’s also one of the few recipes you’ll see me using a lot of canned stuff which makes it really easy and fast to make.  The chili freezes well if you want to make extra for future meals.  Like most chilies, it is great the first day but even better the second while the flavors have had time to meld.  So have fun making my Turkey and Black Bean Chili and please let me know what you think of it.

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Turkey and Black Bean Chili Yum
A slimmed down spicy turkey and black bean chili full of warming veggies and goodness.
Turkey and Black Bean Chili | Simply Sophisticated Cooking
Cook Time 20 to 25 minutes
Servings
8 to 10 servings
Ingredients
Cook Time 20 to 25 minutes
Servings
8 to 10 servings
Ingredients
Turkey and Black Bean Chili | Simply Sophisticated Cooking
Instructions
  1. Brown turkey in a large stock pot over medium heat until cooked through.
  2. Pour in olive oil. Add onion and cook for 3 to 4 minutes before adding garlic, peppers, carrots and tomatoes.
  3. Cook and stir vegetables and meat until veggies are soft and tender.
  4. Add spices and herbs. Cook and stir for a minute before adding frozen corn and black beans.
  5. Pour in stock or water to reach desired consistency.
  6. Allow chili to simmer for 8 to 10 minutes. adjust salt and pepper to taste.
  7. Serve warm with tortilla chips, cheese and sour cheese, if desired.
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Related articles:

http://cookinginredsocks.com/2012/10/26/southwest-pumpkin-chili/#comment-1280

http://momspantry.wordpress.com/2012/10/25/longhorn-chili/

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