Game Day Turkey & Black Bean Chili

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by Glenn Lyman

WCNC.com

Posted on January 29, 2013 at 1:22 PM

This is the chili you crave. A classic meaty “Bowl of Red.” Double the recipe for a tailgate or just to keep around. It’s even better the next day!
Serves 6

§  2 1/2pounds Ground Turkey

§  2 medium jalapenos (divided): one diced with onions one sliced for garnish

§  1 medium Vidalia onion, chopped

§  1-15 oz. can tomatoes, diced

§  1-32 oz. container tomato juice

§  1-14.5 oz. can condensed tomato soup, or 3 Tbl. tomato paste + 1 cup water

§  1 1/2 tablespoons chili powder, more if needed

§  1 teaspoon oregano

§  1 teaspoon onion powder

§  1 teaspoon garlic powder

§  1 teaspoon sugar

§  1 1/2 tablespoons ground cumin

§  1 1/2 tablespoons GCooks Fiesta Blast seasoning

§  1-15 oz. can Black beans, rinsed (divided)

§  3 green onions, chopped for garnish

§  canola oil

Directions
In a large skillet, brown all meat, in batches if necessary, and drain.

In 8 quart stock pot, cook onion and 1 jalapeno in a few tablespoons of canola oil over medium heat until softened. Add remaining ingredients up to black beans and stir to blend well. Add browned meat and bring to simmer. Partially cover and continue to simmer over medium-low heat for 1 hour, stirring occasionally. Add half of the beans to the pot. Smash the other half by hand into a thick paste and add, stirring to blend. Continue to simmer until thickened. Adjust seasoning and serve with chopped green onion and remaining pepper. 

Serve with your choice of garnishes like: sour cream, shredded cheese, cilantro and hot sauce.

“Eat Like You Mean It!

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