Turkey Chili with Black Beans and Colorful Bell Peppers
Bob often tells me that this turkey chili is one of his favorite dinners. That's high praise from a chili connoisseur like my husband! Turkey and black bean chili is colorful, full of flavor and a great easy dinner at the end of a busy day.
Equipment
- Dutch oven
Ingredients
- 1 lb ground turkey breast
- 1 medium yellow onion
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium orange bell pepper
- 2 tbsp chili powder
- 1 1/2 tsp cumin
- 1 1/2 tsp oregano
- 1 tsp paprika
- 1 tsp garlic power
- 1 tsp onion powder
- 1/4 tsp red pepper flakes
- 2 cans low-sodium diced tomatoes
- 2 cans black beans
- 7 oz. can diced green chilis
- 4 cups low-sodium chicken broth
Instructions
- Saute a diced medium yellow onion in olive oil until it starts to look translucent.
- While your onion sautes, cube up 1 red, 1 orange and 1 yellow pepper. Add each to the pot as you finish. Sprinkle 2 teaspoons of salt on your veggies and give them a stir. Give your veggies a few minutes to soften (3-5 minutes).
- Add 1 lb of ground turkey breast and sprinkle 1 tsp of kosher salt on the meat. Break apart the meat with a wooden spoon. Allow the turkey to cook through, continuing to break it up on occasion
- Add 2 tbsp of chili powder; 1 ½ teaspoons each of cumin and oregano; 1 tsp each of paprika, garlic powder and onion powder; and ¼ tsp of red pepper flakes.
- Mix the spices into the meat and veggies and allow the spices to cook briefly.
- Add 2 cans of low-sodium diced tomatoes with their juices, 2 cans of black beans drained of their liquid and 1 7 oz. can of diced green chilis.
- Add 4 cups of low sodium chicken broth.
- Bring the chili to a boil and then reduce the heat. Allow your turkey chili to simmer for 30 minutes.