Ingredients
-
2
-
1
-
2
-
1
-
1
-
1
-
1/2 - 1
-
1/2 - 1
-
1
-
-
2 1/2
-
-
-
-
Directions
Summer Turkey and Black Bean Chili, This flavorful, light and fiber-rich chili is a nice alternative to grilled food on a hot night Make it in the morning when it is cool outside or cook it right before serving I serve it with brown rice mixed with fresh cilantro, a dollop of low fat sour cream and baked tortilla chips , This was super easy and really delicious I didn’t make any changes to the recipe It was a favorite at our Fall Festival booth This will become a staple in my cookbook
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Steps
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1
Done
|
In a 4 Quart Pot Over Medium Heat, Heat 1 Teaspoon Olive Oil. Add Onion and Cook 3 Minutes. Add Garlic and Cook 2 Minutes More or Until Onions Are Soft. Transfer Cooked Onion/Garlic Mixture to a Plate and Set Aside. Return Pot to Stove. |
|
2
Done
|
in Same Pot Heat Remaining 1 Teaspoon Olive Oil. Add Ground Turkey and Cook Until No Longer Pink, About 8 to 10 Minutes. |
|
3
Done
|
Return Onion/Garlic Mixture to the Pot. Add Green Chilies, Black Beans, Cumin, Chili Powder, Cayenne Pepper, Salt and Pepper. Stir to Combine Well. Add Chicken Broth. |
|
4
Done
|
Bring to a Boil. Reduce Heat and Simmer Slowly For 20 to 25 Minutes. Alternatively, It Could Be Simmered on Low in a Crock Pot For 6 Hours. |
