Smoky Black Bean Turkey Chili
This hearty, healthy Black Bean Turkey Chili is loaded with veggies, black beans, lean ground turkey and lots of delicious South-of-the-Border flavor!
Servings: 10
Calories: 193kcal
Ingredients
- 2 strips thick-cut smoky bacon I use applewood smoked bacon
- 1 large sweet onion diced small
- 1 pound ground turkey
- 1 medium-size jalapeno pepper about 1-1½ ounces
- 4 medium cloves garlic finely minced
- 1 tablespoon dried oregano
- 2-3 teaspoons ancho chili powder start with 2 (see notes above in the post about chili powder)
- 2 teaspoons brown sugar
- 1½ teaspoons garlic salt
- 1½ teaspoons smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon fresh ground black peppe
- 2 cups low-sodium chicken broth
- 28 ounces roasted tomatoes I use 2 15 ounce cans
- ½ cup finely chopped fresh cilantro
- 2 15-ounce cans black beans drained but not rinsed
- 1 12-ounce jar (340g ) roasted red peppers well-drained and diced small
- ½-1 medium chipotlé pepper in adobo sauce finely chopped, (start with ½ of a pepper and add more later, to taste) - see the post regarding chipotlé peppers
- 1 teaspoon kosher salt more to taste
Instructions
- Stack the bacon strips on top of each other and cut in half lengthwise then cut crosswise into small pieces. Heat a large pot or Dutch oven over medium heat. Add the bacon bits and cook until crisp and golden, stirring occasionally. Remove the bacon with a slotted spoon to a small bowl and reserve.
- Add the ground turkey to the bacon fat and increase the heat a bit. Cook, stirring occasionally and breaking up the turkey into small bite-size pieces with a metal spatula as you go. Allow the ground meat to brown a bit before stirring again.
- When the turkey is beginning to brown all over, add the onion and cook for 2-3 minutes until starting to soften. Add the jalapeño, garlic, oregano, chili powder, brown sugar, garlic salt, smoked paprika, cumin and black pepper. Stir to combine and cook for another 1-2 minutes until nice and fragrant, stirring frequently.
- Add the chicken broth, fire-roasted tomatoes, chopped cilantro, black beans, diced roasted red peppers, chipotle in adobo, reserved bacon and salt. Stir well to combine and bring the mixture to a boil. Reduce the heat to maintain a low boil and cook for 25-30 minutes until the chili has thickened a bit. Taste and add more salt, if needed. Allow the chili to sit for 20 minutes for the flavors to meld and marry a bit before serving.
Notes
See Café Tips above in the post for more detailed instructions and tips to ensure success.
This recipe will yield a mildly spicy chili. If you like more heat, feel free to use more chili powder or more chipotle pepper.
Chili powders vary a lot in heat intensity so it’s better to start with less and add more, to taste.
Nutrition
Calories: 193kcal | Carbohydrates: 21g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 1103mg | Potassium: 487mg | Fiber: 7g | Sugar: 3g | Vitamin A: 682IU | Vitamin C: 7mg | Calcium: 74mg | Iron: 3mg
