Turkey Black Bean Chili
A thick chili built on ground turkey, black beans, and tomato paste, simmered until flavors meld. Served hot in bowls, topped with garnish options and accompanied by bread or crackers.
Ingredients
Method
Dice the onion and mince the garlic.
Heat olive oil in a large pot over medium-high heat. Add the diced onion and cook, stirring occasionally, until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground turkey and cook, breaking it apart with a wooden spoon, until browned and no pink remains, about 8–10 minutes. Drain excess fat if necessary.
Stir in the chili powder and cumin, coating the turkey evenly. Cook for 1 minute.
Add the tomato paste and stir to combine, then add the vegetable broth and drained black beans. Stir in the ketchup and lime juice.
Bring to a simmer, then reduce heat to low and cook uncovered for 30–35 minutes, stirring occasionally, until the chili thickens and flavors meld.
Taste and adjust seasoning with salt or additional spices as needed. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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