Smoky Turkey Black Bean Chili
Smoky Turkey Black Bean Chili is a spectacular way to enjoy chili. This recipe can be prepared mild or hot depending on how much jalapeno, chipotle pepper and spices you use. It includes black beans, fire roasted tomatoes and roasted bell peppers along with ground turkey and bacon. Serve it with sliced avocado or jalapenos, cheddar cheese, sour cream, salsa, extra cilantro or Fritos--as you desire. It's one delicious dish that's nice enough to serve even for company dinners. If you're a chili lover, you've got to have this fantastic recipe!
Equipment
- 1 large stock pot with lid or Dutch oven with lid
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 hamburger chopper to chop down meat into small pieces while frying
- 1 wooden spoon
Ingredients
- 2 strips thick-cut Applewood smoked bacon (I used regular bacon)
- 1 large sweet onion diced small
- 2 lbs. ground turkey crumbled
- 1 medium jalapeno pepper diced small (I used about one tablespoon finely diced jalapeno pepper)
- 4 medium cloves garlic finely minced
- 1 tbsp. dried oregano
- 2 tbsp. ancho chili powder (I used regular chili powder)
- 2 tsp. light brown sugar packed
- 1 1/2 tsp. garlic salt
- 1 1/2 tsp. smoked paprika (I used regular paprika)
- 1 tsp. ground cumin
- 1/2 tsp. ground black pepper
- 2 cups low-sodium chicken broth
- 30 oz. can roasted tomatoes (or fire roasted tomatoes) undrained (two 15-ounce cans)
- 1/2 cup fresh cilantro finely chopped
- 30 oz. can black beans drained but not rinsed (two 15-ounce cans)
- 12 oz. jar roasted red peppers undrained
- 1 medium chipotle pepper in adobo sauce diced (or more as desired)
- 1 tsp. sea salt
Instructions
- Stack bacon on top of each other and cut lengthwise in half and then in small pieces.
- Heat a large stock pot or Dutch oven over medium heat.
- Add bacon and cook until crisp, stirring occasionally.
- Transfer bacon to a paper towel-lined plate and set aside.
- Increase heat slightly.
- Add ground turkey to the bacon fat and cook until turkey is no longer pink.
- Use a hamburger chopper to cut the pieces of turkey into smaller pieces while cooking.
- Add the onion and cook for 2-3 minutes until tender.
- Add jalapeno pepper, garlic, oregano, chili powder, brown sugar, garlic salt, smoked paprika, cumin and black pepper.
- Stir to combine and cook another minute until garlic is fragrant (but not burnt).
- Add chicken broth, roasted tomatoes, chopped cilantro, black beans, roasted red peppers, chipotle pepper in adobo sauce, reserved bacon and salt.
- Stir until well combined.
- Reduce heat and bring mixture to a low boil.
- Cook, covered with lid, about 25-30 minutes until chili has thickened and flavors meld.
- Check seasonings.
- Add more salt, chili powder or adobo if needed.
- Serve with cheddar cheese, extra bacon pieces, Fritos, sour cream and/or sliced avocados or jalapeno peppers, if desired.
Notes
NOTE: You can adjust the heat in this recipe by decreasing the jalapeno pepper (like I did), or increasing the heat by adding more jalapeno, chipotle peppers or using smoked paprika and ancho chili powder rather than regular.
Recipe adapted from The Cafe Sucre Farine.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 265kcalCarbohydrates: 27gProtein: 30gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 53mgSodium: 1544mgPotassium: 787mgFiber: 9gSugar: 5gVitamin A: 1888IUVitamin C: 24mgCalcium: 125mgIron: 5mg
Tried this recipe?Let us know how it was!