Black Bean Turkey Chili
Looking for something hearty to counterbalance cooler temperatures? Warm up with this seasonal fiber-filled chili. Since black beans have more antioxidants than any other bean, you'll find the recipe is rich in nutrients in addition to flavor.
Ingredients
- tbsp avocado oil
- 1 small yellow onion, chopped
- 1 large red bell pepper, stemmed, seeded, diced
- 2-3 cloves garlic, minced
- 1 lb ground free-range turkey
- 1 tsp sea salt, plus additional to taste
- 3 tbsp chili powder
- 1 tsp dried oregano
- 1 15oz can chopped tomatoes
- 3-4 cups chicken stock
- 2 cups cooked or 1 15-ounce can black beans, drained and rinsed
- 2 count scallions, thinly sliced for garnish
Instructions
- Heat a large Dutch oven or pot over medium-high heat with avocado oil. Add the onion, bell pepper, and garlic, and cook until softened, 4 to 5 minutes. Add the ground turkey and season with salt. Allow the turkey to cook until browned, breaking it into pieces using the back of a wooden spoon, 7 to 9 minutes.
- During the last minute of the turkey cooking, add the chili powder and oregano. Allow the spices to toast for a minute, coating the meat, then add the tomatoes, stock, and beans, and bring to a boil. Reduce to a simmer and allow to simmer for 20 to 30 minutes (if you have time, feel free to simmer longer!). Season with additional salt as needed and serve. Garnish with thinly sliced scallions.
