I love beans. Frank doesn’t love beans.
I miss beans.
I was happy to receive my assigned recipe for our latest swap, which was a one-pot meal theme. Turkey black bean chili, you say? Yes, please!
I cooked it up (pretty quickly, I might add) while Frank spent the night at the Jets game. It made for a great dinner with some sour cream, cheddar cheese, scallions and a few tortilla chips.
Then I was sick for the next few days, so I added a little (oh who am I kidding…a LOT) hot sauce each time I heated it up for lunch.
There are some serious sinus clearing, throat healing properties in this dish.
Nicole from Prevention RD has some great, healthy dishes…this one is a winner, for sure. I’ll be making this again and freezing it for my dinners without the bean hater 🙂
Turkey & Black Bean Chili
slightly adapted from Prevention RD
1 tablespoon extra virgin olive oil
1 large onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
4 garlic cloves, chopped
1 pound ground turkey
2 (15 ounce) cans black beans, drained and rinsed
1 (28 ounce) can diced tomatoes, undrained
3 tablespoons chili powder
2 teaspoons chipotle chili powder
1 1/2 tablespoons cumin
1 teaspoon dried oregano
salt to taste
Heat oil in a dutch oven over medium high heat. Add onion, pepper and garlic, and stir and cook until softened.
Add turkey and cook for about 3 minutes, or until no longer pink. Stir in beans, tomatoes, chili powder, cumin, salt and oregano. Bring to a boil. Reduce heat and simmer, covered, until vegetables are tender (about 45 minutes).
Taste and adjust seasonings if necessary. Spoon into bowls and add your favorite toppings.