Turkey and Black Bean Chili

pepper 1

Chili was the first meal I ever served to friends at my own apartment, and as such, it has a special place in my heart.  In my 20s I was a nervous chef.  While there is much more to that story, in that phase of my cooking life I was focused on getting the recipe ‘correct’ and hadn’t yet realized I could invent and play around with ingredients and flavors.  I give chili some credit for this transformation after many pots with too many jalapenos or not enough salt, but of course always just the right amount of cheese.

Tonight, I used this recipe and learned some new tricks! My hope was to use up several ingredients that I had left over from the week, as well as some beans I pulled out of the freezer that I had made about a month ago when I had a hankering for black bean burgers.  Such a comforting meal as we ease into this first weekend of holiday celebrations!

Ingredients:

  • 1 medium onion (1.5 cups)
  • 1 carrot (3/4 cup)
  • Mini sweet peppers (2 cups)
    • The original recipe called for bell peppers, but I’d been looking for something fun to cook with these adorable little guys (see picture above).
  • Spices: garlic, chili powder, cumin, bay leaf and oregano
  • 1 pound of turkey
  • 2 cups of stock
  • 1.5 tablespoons of tomato paste
  • 1 tablespoon of vinegar (I used cider, white was also an option)
  • 30 oz of beans

Steps and Notes:

  1. Heat the oil in a soup pot.  Add the onions, carrots, sweet peppers and a bit of salt.  Cook for about 6 minutes.
  2. Add spices
    • Garlic (2 teaspoons), cumin (1 teaspoon) chili powder (2 tablespoons)
    • Let this cook into the sauteed veggies for 1 minute
  3. Add the turkey
    • Stir with a wooden spoon to break down the turkey as it cooks into small bites
    • Cook until there is no more pink meat
  4. Add 2 cups of stock, the vinegar, 1 bay leaf, oregano and finally the beans
  5. Bring up to a boil and then down to a simmer.
  6. Cook with the lid on for 30 minutes then with the lid off for 30 minutes
    • After the first 30 minutes I tasted it and added a bit more chili and some more salt
  7. Serve with cheese and a dollop of greek yogurt. Optional: Cook up some rice or quinoa.

turkey bb chili 1

 

3 comments

  1. Another genius idea. This looks fantastic! Thanks for sharing such a yummy-looking recipe. I’m loving all the ingredients in here and it’s now on my holiday to-make list. Have a fantastic weekend!

    Like

  2. Another tastyrecipe, Inalso made it but used organic chicken mince because we can’t find turkey mince over here in Belgium! It was super tasty too! X

    Liked by 1 person

  3. […] my repertoire is expanding.  Just this week I made these lentils for lunch, as well as a batch of chili, each time utilizing my ‘thoughts for next time’ notes. […]

    Like

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