Turkey Black Bean Chili

Turkey Black Bean Chili

Ah the glories of March, where Mother Nature’s mood swings are clearly demonstrated by the extreme jumps in temperature. Weather seems to be on a schoolyard see-saw, playing with us on a daily basis. Warm days and cool nights serves as a reminder to me that it’s still chilly enough to make chili. But by now, I’ve tired of the same basic recipe I can make with my eyes closed. So I decided to go a different direction altogether and leave my slow cooker in the cabinet. Instead, I pulled out my trusty Dutch oven from The Lodge. I had already pulled a package of ground turkey from freezer to thaw. Then I went to the pantry looking for inspiration and found it in black beans. It ended up being a nice, welcome, familiar, but different chili that we enjoyed in an hour. Enjoy!

Turkey and Black Bean Chili

Yield: 6-8 servings

2 tablespoons vegetable oil
1 medium sweet onion, peeled and chopped
5 garlic cloves, peeled and minced
1-1/2 pounds ground turkey
1 green bell pepper, seeded and chopped
1 (12-ounce) bottle beer or spiced ginger ale
2 (15-ounce) cans diced tomatoes, undrained
2 (14.5-ounce) cans black beans, drained and rinsed
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne
1 jalapeno pepper, seeded and minced
Grated Cheddar or Pepper Jack cheese, for garnish

Place the oil in a Dutch oven over medium heat. Add the onions and garlic and cook, stirring frequently for 5 minutes. Add the ground turkey and cook completely, breaking apart the meat with a spatula as it cooks. Stir in the bell peppers, beer, diced tomatoes, beans, chili powder, cumin, salt, pepper, cayenne and jalapenos. Reduce heat to low, cover and cook 30-45 minutes. Adjust seasonings if necessary and serve warm with a sprinkling of cheese on top.


 

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