Sally's Recipe of the Week: Turkey and Black Bean Chili

Turkey and Black Bean Chili
Serves 4 to 6

Here is what you will need:

2 TBS vegetable oil
1 pound ground turkey
2 TBS chili powder
1 TBS ground cumin
1 tsp dried oregano
1 large onion chopped
1 poblano pepper, seeded and diced
2 ears corn, cut off the cobb
1 can diced tomatoes
1 can reduced sodium black beans
1 TBS sugar
2 to 4 cloves garlic, chopped or sliced
1 to 2 cups chicken broth
1 to 2 TBS sriracha sauce (or more or none!)
salt and pepper


In a saute pan heat 1 TBS of oil over medium High heat. Add in turkey, onions and peppers. Season with salt and pepper


Add in the oregano,cumin and chili.


Rinse and drain the black beans.


When the turkey is cooked and vegetables are soft, add in the garlic and sugar and stir for a minute.


In a large  pot add the beans, corn, tomatoes and sriracha.


Add the turkey mixture to the pot.


Pour about a cup of stock into the pan where you cooked the turkey and using a wooden spoon scrape off any brown bits.


Add the broth to your chili pot, give it a good mix and taste it.  Add any additional seasoning needed. Also add more chicken broth if needed. Your chili can be as thick or thin as you like.

Cover and heat on medium low for at least 20 minutes to let flavors marry.


Taste it again and enjoy!  I like to put chili in individual serving containers and freeze them, then you have a great meal waiting at any time.

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