Turkey and Black Bean Chili
A weeknight stew built on ground turkey and two cans of beans, simmered until the sauce clings instead of pools.
- Serves
- 6
- Prep
- 15 min
- Cook
- 1 hr 15 min
- Written
Method
-
Warm the olive oil in a Dutch oven over medium heat and cook the onion and bell pepper until softened, about 6 minutes.
-
Add the garlic and cook until fragrant, about 30 seconds.
-
Add the ground turkey, breaking it up with a spoon, and cook until no pink remains.
-
Stir in the chili powder, cumin, smoked paprika, and cayenne and cook until the spices smell toasted, about 1 minute.
-
Add the crushed tomatoes, black beans, and stock, and bring to a simmer.
-
Partially cover and simmer, stirring occasionally, until the chili has thickened and clings to the spoon, about 45 minutes.
-
Stir in the jalapeño for the last 10 minutes of cooking.
-
Ladle into bowls and top with lime, cilantro, and sour cream.
Notes
Ground turkey throws off less fat than beef, which is exactly why it needs the long simmer — an uncovered stretch at the end lets the liquid reduce down around the meat instead of leaving it sitting in a thin broth. Buy turkey that isn’t labeled extra-lean; a little fat keeps it from drying out over the hour it spends on the stove.
Kidney or pinto beans work in place of black beans without changing anything else. Leftovers thicken further overnight and are better for it — ladle over rice, or split a pot of cornbread alongside.