Black Bean Turkey Chili
This black bean turkey chili is one of the ultimate comfort foods! Not only is it healthy and easy to make, but it has the most incredible flavor. Ready in 30 minutes, this is definitely a keeper!
Servings 8 servings
Calories 294kcal
Ingredients
- 1 Tablespoon olive oil
- 2 ½ pounds ground turkey
- 4 Tablespoons chili powder
- 1 Tablespoon cumin
- 2 Tablespoon Worcestershire sauce
- 1-3 Tablespoon hot sauce depending on how spicy you want it (I used 1.5 Tbsp. of Franks Red Hot)
- 1 large onion, diced (they say to reserve some on the side for topping, I just put them all in)
- 2 bell peppers seeds removed and diced
- 1 can beer
- 1 14 ounce can tomato sauce
- ½ cup BBQ sauce
- 1 14 ounce can black beans drained and rinsed
- 2 cups corn (I used frozen)
Toppings:
- cheese, shredded
- sour cream
- green onion, chopped
- tortilla chips
- avocado
Instructions
- Heat olive oil in a large pot over medium high heat.
- Add ground turkey and brown, breaking it up with a wooden spoon.
- Once the turkey is browned add chili powder, cumin, Worchestershire sauce and hot sauce (if there's excess grease, drain before adding the spices). Mix well to coat the turkey.
- Add onions an peppers and cook for 10 minutes, stirring frequently.
- Add beer and deglaze the pan, scraping to get all the brown bits off of the bottom of your pan. Simmer for a 2-3 minutes to cook of the alcohol a bit.
- Add tomato sauce,BBQ sauce, beans and corn and let it simmer and bubble for 10 minutes, stirring once in a while. Serve immediately, reheat it later, or freeze.
Video
Notes
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- If there is excess grease after browning the meat, be sure to drain it before adding the spices. Otherwise, you'll just be removing the flavor with the grease.
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- Scrape all the brown bits off the bottom of the pan after you pour in the beer — that’s where all the flavor is!
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- In fact, scrape along the bottom every time you stir to make sure nothing is sticking. I usually stir every few minutes the whole time it's on the stove.
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- Simmer a bit longer if needed — it won't hurt anything. Just turn the heat to low so nothing burns on the bottom of the pot.
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- Ingredients to prep ahead- Dice onion and bell peppers. Drain and rinse beans.
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- Leftovers and storage- Homemade chili will last for 3-4 days covered in the refrigerator. You can also freeze it for up to 3 months! Reheat on the stovetop until warmed through.
Nutrition
Serving: 1serving | Calories: 294kcal | Carbohydrates: 24g | Protein: 36g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 78mg | Sodium: 426mg | Potassium: 774mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2311IU | Vitamin C: 44mg | Calcium: 44mg | Iron: 3mg