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Spicy Turkey and Black Bean Chili
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes with green chilies
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 cup low-sodium chicken broth
  • Salt and black pepper to taste
  • Chopped cilantro, for serving

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the ground turkey and cook until it is no longer pink, breaking it up with a spoon as it browns.
  • Add the diced onion, red bell pepper, and minced garlic to the skillet. Cook for 3 to 4 minutes until the vegetables soften.
  • Transfer the turkey mixture to the slow cooker. Stir in the black beans, diced tomatoes with green chilies, chili powder, cumin, cayenne pepper, and chicken broth.
  • Season with salt and black pepper. Cover and cook on low for 6 to 7 hours.
  • Stir the chili well before serving. Ladle into bowls and top each serving with chopped cilantro.

Notes

If the chili tastes too spicy after cooking, stir in an extra can of drained black beans to mellow the heat. Leftovers thicken overnight, so add a splash of broth when reheating to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Large Skillet