Best Black Bean Turkey Chili Recipes

BLACK BEAN TURKEY CHILI

Steps:

• In a 6-qt. stockpot, cook and crumble turkey with green pepper and onion over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings; cook 1 minute., Stir in tomato sauce, beans, corn, tomato and water; bring to a boil. Reduce heat; simmer, uncovered, to allow flavors to blend, about 10 minutes, stirring occasionally. If desired, serve with cheese. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

TURKEY BLACK BEAN CHILI

Steps:

• Heat oil in a dutch oven over medium high heat; add turkey, onion& garlic and cook, stirring to break up the lumps, for about 5- 7 minutes or until turkey is no longer pink.
• Add seasonings, stir& cook for another 2 minutes.
• Drain off any excess fat.
• Add chilies, tomatoes & beans and combine thoroughly.
• Heat to boiling, stirring often.
• Reduce heat to low & simmer, stirring occasionally, for 30 minutes.
• Stir in lime juice & remove from heat.
• Serve topped with green onions & cheddar cheese.

PUMPKIN BLACK BEAN TURKEY CHILI

Steps:

• In a large dutch oven, heat oil over medium heat.
• Add the onion, yellow bell pepper, and garlic; stir and cook for about 8 minutes or until soft.
• Add in oregano, cumin, and chili powder.
• Cook and stir 1 minute.
• Add in black beans, turkey, pumpkin, tomatoes with liquid, broth, sherry, and salt/pepper to taste.
• Bring mixture to a boil; stir occasionally.
• Lower heat, cover and simmer for 45 minutes.
• Serve hot.

TURKEY, BEEF AND BLACK BEAN CHILI

Steps:

• Heat olive oil in heavy large pot over medium-high heat. Add ground turkey and ground beef and saute until brown, about 3 minutes. Add cubed beef and garlic and saute 5 minutes. Add 2 cups water; bring to boil. Add cumin, chili powder, oregano, salt, and cayenne pepper. Reduce heat, cover, and simmer 10 minutes. Add tomato paste and sugar and simmer 5 minutes. Add tomatoes, onions, and peppers and simmer until vegetables are tender, about 30 minutes.
• Add black beans, cilantro and any amount minced hot chile peppers you may desire. Add beef broth 3/4 cup at a time, until thinned to desired consistency. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.) Bring chili to simmer. Ladle hot chili into bowls; top with grated cheddar cheese and serve.

BLACK BEAN, CORN & TURKEY CHILI

Steps:

• 1. Heat the oil in a 4-quart saucepan over medium-high heat. Add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder. Cook until the turkey is cooked through, stirring often to separate meat.
• 2. Stir the broth, picante sauce, sugar, beans and corn in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes, stirring occasionally.

GROUND TURKEY AND BLACK BEAN CHILI

Steps:

• Heat oil in a large (4 quart), saucepan or dutch oven over medium heat. Add pepper, onion, carrot and garlic and saute until tender, 6-8 minutes. Add chili powder, cumin and cayenne; stir to blend. Increase heat to medium high and add turkey; break up with back of spoon and saute until turkey is no longer pink, about 3 minutes. Add beans, broth and tomato paste and bring to a boil. Reduce heat and simmer until liquid thickens, stirring occasionally, about 1 hour. Season with salt and pepper to taste. 260 calories, 10 grams fat per serving

JESSICA'S EASY TURKEY AND BLACK BEAN CHILI

Steps:

• In a large pot, over medium-high heat, saute garlic and onion in oil until onions become slightly tender.
• Add ground turkey, stir occasionally until cooked throughout.
• Once cooked add remaining ingredients (be sure NOT to drain canned items), stirring after each item is added.
• Reduce heat and simmer for 15 minutes or so, until heated through and flavors are well blended.

SUMMER TURKEY AND BLACK BEAN CHILI

Steps:

• In a 4 quart pot over medium heat, heat 1 teaspoon olive oil. Add onion and cook 3 minutes. Add garlic and cook 2 minutes more or until onions are soft. Transfer cooked onion/garlic mixture to a plate and set aside. Return pot to stove.
• In same pot heat remaining 1 teaspoon olive oil. Add ground turkey and cook until no longer pink, about 8 to 10 minutes.
• Return onion/garlic mixture to the pot. Add green chilies, black beans, cumin, chili powder, cayenne pepper, salt and pepper. Stir to combine well. Add chicken broth.
• Bring to a boil. Reduce heat and simmer slowly for 20 to 25 minutes. Alternatively, it could be simmered on low in a crock pot for 6 hours.

BLACK BEAN TURKEY CHILI

Steps:

• Heat the safflower oil over medium heat in a 6-quart saucepan.
• Add the onions and garlic and sauté until softened, about 5 minutes.
• Stir in the peppers, chilies, chili powder, and cumin.
• Add the chicken broth and cook 25 to 30 minutes.
• Add turkey, corn, and black beans to the broth.
• Stir in salt, pepper, and cornmeal and simmer 10 to 15 minutes.
• Serve with bowls of garnish arid warm corn tortillas or corn muffins.
• 4-6 grams fat; 250-275 calories.

BLACK BEAN, CORN AND TURKEY CHILI

Steps:

• Heat the oil in a 4-quart saucepan over medium-high heat. Add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder. Cook until the turkey is cooked through, stirring often to separate meat.
• Stir the broth, picante sauce, sugar, beans and corn in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes, stirring occasionally
• • Serving Suggestion: Serve with warm restaurant-style tortilla chips. For dessert serve sliced watermelon and brownies.
• With Swanson Chicken Stock:
• Serving size 1 serving;
• Calories 298;
• Total Fat 11g;
• Saturated Fat 2g;
• Cholesterol 58mg;
• Sodium 885mg;
• Total Carbohydrate 31g;
• Dietary Fiber 8g;
• Protein 22g

AUNT PATSY'S TURKEY& BLACK BEAN CHILI

Steps:

• 1. heat oil on medium heat. Add onions cook 5 minutes or until translucent. Add turkey and cook until turkey is no longer pink. Stir in garlic,seasonings,corn,beans and diced tomatoes. turn heat down to low and simmer 20- 30 minutes.

TURKEY & BLACK BEAN CHILI

Steps:

• Cook turkey (or beef) in a skillet, drain extra oil and fat. In a large sauce pan, cook over medium-low heat the onion, peppers, carrots, and garlic in hot oil until golden brown and tender. Sprinkle with chili powder and cumin. Cook stirring frequently 7 to 8 min. Add cooked turkey (or beef) and mix. Add beams, broth, salsa, and tomato paste. Bring to a simmer and reduce heat to med. Stir occasonally. Cook 45 min or until thickened.

TURKEY AND BLACK BEAN CHILI

Steps:

• Cook turkey in a large nonstick skillet over medium-high heat until browned, stirring to crumble.
• Drain in a colander.
• Heat oil in skillet over medium heat.
• Add onion and garlic, and sauté 7 minutes.
• Add chili powder, oregano, cumin, salt, and red pepper; cook 1 minute. Return turkey to skillet; stir in 2 1/4 cups water, prunes, and beans.
• Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes.

TURKEY AND BLACK BEAN CHILI

Steps:

• 1. Heat oil over medium heat in a stock pot or dutch oven. Add onions and garlic and cook until soft. 2. Add turkey and spices. Cook until turkey is well browned, stirring often to separate meat. 3. Stir in broth, salsa, beans and corn and heat to a boil. 4. Reduce the heat to low and simmer for 30 minutes. 5. Serve with green onions, sour cream and cheese as a garnish.

TURKEY BLACK BEAN CHILI

Steps:

• 1. In a large pot, heat 1 tbsp. of olive oil over medium-high heat. Once hot, add ground turkey. Salt and pepper liberally, brown until cooked through. Remove cooked turkey from pot and place on a plate with several paper towels to drain excess fat. 2. In the same pot, heat 1 tbsp. of olive oil and add chopped onion, green pepper, jalapeno and celery over medium-high heat. Cooked until onion is translucent, add garlic. Cook for an additional minute, add back ground turkey. Mix in the chili powder, Mexican chili powder and cumin. 3. Stir in tomatoes, black beans and broth. Reduce heat to medium-low, so the chili cooks at steady simmer for 2 1/2 - 3 hours. 4. 30 minutes prior to serving chili, saute freshly-cut corn in a pan over medium-high heat for 3 - 5 minutes. Add corn to chili. Add additional salt/pepper if needed. 5. Serve hot topped with toppings of choice! I prefer freshly-grated cheddar and sour cream.

BLACK-BEAN TURKEY CHILI RECIPE - (4.6/5)

Steps:

• In a saucepan, heat the oil. Add the turkey, season with salt and pepper and cook over moderate heat, breaking up the meat, until white throughout, 4 minutes. Add the garlic, onion, chile powders and the cumin and cook, stirring, until fragrant, 5 minutes. Stir in the tomatoes, tomato sauce and 1 cup of water; bring to a simmer. Cook over low heat, stirring occasionally, until thickened, 45 minutes. Add the beans and simmer for 15 minutes. Meanwhile, light a grill or heat a grill pan. Grill the tortillas over moderate heat until soft, 30 seconds per side; wrap in a towel. Season the chili with salt and pepper and serve with the grilled tortillas.