Ingredients for Summer Turkey And Black Bean Chili
- 2 teaspoons olive oil
- 1 medium onion, chopped
- Garlic Cloves
- Ground Turkey Breast
- Green Chili Peppers
- 1 (15-ounce) can black beans, rinsed and drained
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1/2 teaspoon cayenne pepper (optional)
- Salt & Fresh Ground Pepper
- Fat Free Low Sodium Chicken Broth
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How to Make Summer Turkey And Black Bean Chili
- Heat 1 teaspoon olive oil in a 4-quart pot over medium heat.
- Add 1 medium onion, chopped, and cook for 3 minutes.
- Add 2 cloves garlic, minced, and cook for 2 minutes more, or until onions are softened.
- Transfer the cooked onion and garlic mixture to a plate and set aside.
- Return the pot to the stove and heat the remaining 1 teaspoon of olive oil.
- Add 1 pound ground turkey and cook, breaking it up with a spoon, until no longer pink (approximately 8-10 minutes).
- Return the onion and garlic mixture to the pot.
- Add 4 ounces canned green chilies, diced, 1 (15-ounce) can black beans, rinsed and drained, 1 teaspoon ground cumin, 1 tablespoon chili powder, 1/2 teaspoon cayenne pepper (optional), 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Stir to combine thoroughly.
- Add 2 cups chicken broth.
- Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until the flavors have melded. Alternatively, simmer on low in a slow cooker for 6 hours.
- Serve hot over brown rice, topped with fresh cilantro, a dollop of low-fat sour cream, and baked tortilla chips.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
11g
Fat
5g
Carbs
8g