Black Bean and Turkey Chili

Black Bean Turkey Chili.jpg

This delicious recipe uses leftover turkey (or chicken) It's been a staple in our house for 20 years and is good enough for company. Makes about 8 servings.

INGREDIENTS

  • 2 Tablespoons olive oil

  • 2 medium onions, chopped

  • 2 green peppers, chopped

  • 1 large garlic clove, minced

  • 1 cup chicken broth

  • 2 Tablespoons chili powder

  • 1 Tablespoon ground cumin

  • 1½ teaspoons salt

  • ¼ teaspoon black pepper

  • 1½ lbs cooked turkey (or chicken), cut into bite-sized pieces or shredded

  • 3 (14-16 oz) cans black beans, drained and rinsed

  • 1 14-oz can diced tomatoes, undrained

  • 1 chipotle pepper, minced plus 1 Tablespoon adobo sauce (or to taste)

  • Optional: 1/2 cup chopped cilantro; lime juice to taste

Accompaniments:  hot rice, sour cream or yogurt, salsa, avocados, tortilla chips

PROCEDURE:

  1. Heat olive oil in a large pot over medium-high heat.  Add onions and peppers and cook until they begin to brown and soften, about 3 minutes. Add the chili powder and cumin and cook, stirring, for 20 seconds or until fragrant. Add the garlic and stir for 20 seconds or until fragrant. Stir in the chicken broth, salt and pepper.

  2. In a food processor, combine 1 cup of the beans, the can of tomatoes and their juice, the chipotle and the adobo sauce and process until smooth.

  3. Add the remaining black beans and the pureed mixture to the pot and bring to a boil. Stir in the turkey.

  4. Cover, reduce the heat to medium-low and simmer for 30 minutes.  Add water, if necessary, for desired consistency. 

  5. Serve over rice with other accompaniments.

 

RecipesSusan JohnsonComment