Ground Turkey and Black-Bean Chili

Adapted from: Bon Appetit, April 1993                    Servings: 4

Category: Soup                                                           Prep time: 30 minutes



1 Tablespoon olive oil                                                 2 cups finely chopped red bell pepper

1 cup chopped onion                                                  ½ cup finely chopped carrot

2 large garlic cloves, minced                                      4 teaspoons chili powder

2 teaspoons ground cumin                                         1 lb ground turkey breast meat

2 15 to 16 oz cans black beans, rinsed, drained        3 cups canned low-salt chicken broth

1 Tablespoon tomato paste



Heat oil in heavy large saucepan or Dutch oven over medium-low heat. Add bell pepper, onion, carrot and garlic; sauté until tender, about 12 minutes. Add chili powder and cumin; stir to blend. Increase heat to medium-high and add turkey; break up with spoon and sauté until turkey is no longer pink, about 3 minutes. Add beans, broth and tomato paste and bring to boil. Reduce heat and simmer chili until liquid thickens, stirring occasionally, about 1 hour. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Reheat over medium heat before serving.) Ladle into bowls.


Nutritional Fact Per Servings

Serving Size: 12 oz

Sugar:Fiber =

Mono:Sat =

Calories: 275

Carbohydrates (g): 25

Fat (g): 9

Cholesterol (mg): 46

Protein (g): 25

Sodium (mg): 106

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