Are you ready to spice up your dinner routine with a hearty and delicious dish that will warm your soul? Look no further than this mouthwatering Turkey and Dried Black Bean Chili! Packed with protein, fiber, and bold Mexican flavors, this chili is not only a comforting meal but also a nutritious option that will keep you satisfied. With just 15 minutes of prep and a simmering time that fills your kitchen with irresistible aromas, this recipe is perfect for busy weeknights or cozy gatherings. Dive into this culinary adventure and discover how easy it is to create a chili that will have everyone coming back for seconds!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 1 lb ground turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 cup dried black beans, soaked
- 2 cups chicken broth
- 2 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Begin by preparing the dried black beans. Rinse them under cold water and then soak them in a large bowl with enough water to cover them by a few inches. Let them soak for at least 6 hours or overnight. Drain and rinse the beans before using.
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Increase the heat to medium-high and add the ground turkey to the pot. Cook until the turkey is browned and fully cooked, breaking it apart with a wooden spoon as it cooks. This should take about 5-7 minutes.
- Once the turkey is cooked, add the soaked and drained black beans, the can of diced tomatoes (with their juices), and the chicken broth to the pot. Stir to combine all the ingredients.
- Season the chili with chili powder, cumin, salt, and pepper. Stir well to ensure the spices are evenly distributed throughout the mixture.
- Bring the chili to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 30-35 minutes, stirring occasionally, until the beans are tender and the flavors have melded together.
- After simmering, taste the chili and adjust the seasoning with more salt, pepper, or spices as desired. If the chili is too thick, you can add a bit more chicken broth to reach your desired consistency.
- Once ready, remove the pot from heat and let the chili sit for a few minutes before serving. This allows the flavors to settle.
- Serve the turkey and dried black bean chili hot, garnished with your choice of toppings such as chopped cilantro, diced avocado, sour cream, or shredded cheese. Enjoy!
Tips
- Soak Your Beans: For the best texture and flavor, soak your dried black beans overnight. This not only reduces cooking time but also helps to soften the beans, making them easier to digest.
- Sauté for Flavor: Don’t skip the sautéing step! Cooking the onions and garlic until they’re fragrant adds depth to your chili, enhancing the overall flavor profile.
- Adjust the Heat: If you like your chili with a kick, consider adding diced jalapeños or a pinch of cayenne pepper along with your spices. Adjust the heat to your personal preference!
- Simmer for Success: Allowing the chili to simmer for the full 30-35 minutes is crucial. This step helps the flavors meld beautifully, resulting in a rich and satisfying dish.
- Toppings Galore: Get creative with your toppings! Fresh cilantro, creamy avocado, tangy sour cream, or a sprinkle of shredded cheese can elevate your chili to the next level.
- Make It Ahead: This chili tastes even better the next day! Prepare it ahead of time and let the flavors develop overnight. Just reheat and enjoy!
- Freezer Friendly: Make a big batch and freeze leftovers in individual portions. It’s a perfect meal prep solution for busy days when you need a quick and delicious option.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 25g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 60mg
