Turkey and Black Bean Chili – Jen Tilley

6
Sep
2010


It’s finally September…the most wonderful time of the year! Call me crazy but I love packing away my summer clothes and bringing out my sweaters and light jackets. Growing up in Michigan, I absolutely loved fall because the weather was always crisp and the colors on the trees were absolutely gorgeous. When I think about fall, the first items that pop into my mind are trips to the cider mill, apple cinnamon doughnuts, pumpkin patches, beautiful colors, pumpkin-flavored treats and…football. That’s right, to me, fall means that it’s the beginning of football season.

Why do I love football season? I love spending time with family and friends as we watch college football on Saturdays all while enjoying delicious tailgate food. Hot dogs, hamburgers, fajitas, chips and dip, finger foods and, best of all, chili are some of the traditional dishes that are served during tailgate season. Whether you are cooking for a tailgate or preparing a weeknight meal, chili is a great go-to dish since it can be prepared in one pot and it only requires a few ingredients to make it taste great.

This Turkey and Black Bean Chili recipe, which is slightly adapted from a Swanson recipe that I came across a long time ago, is a breeze to put together for a quick weeknight meal or before your family and friends arrive for the big game. Serve it with some tortilla chips, sour cream, crackers or cheese and you’re guaranteed to serve a great dish that your guests will thoroughly enjoy.

Turkey and Black Bean Chili

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 lb. ground turkey
  • 1 yellow onion, chopped
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and pepper (to taste)
  • 2 garlic cloves, minced
  • 1 ¾ cups chicken broth
  • 1 cup chunky salsa
  • 1 tablespoon sugar
  • 1 can (16 ounces) black beans, drained and rinsed
  • 1 can (16 ounces) sweet corn, drained
  • 1 tablespoon of fresh lime juice

Directions:

  1. Heat vegetable oil in a large sauté pan. Add turkey, onion, chili powder, cumin, oregano, salt, black pepper and the garlic. Stir frequently and break the turkey into pieces. Cook until turkey is browned.
  2. Stir in broth, salsa, sugar, beans and corn. Bring the mixture to a boil and then reduce the heat to low. Cover and simmer for at least 30 minutes (mixture can stay in pan over low heat until ready to serve).
  3. Stir lime juice into the mixture right before serving.
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