Ping Diet · https://pingdiet.com/turkey-black-bean-chili
Turkey and Black Bean Chili
Lean ground turkey, black beans, tomatoes and peppers simmered with chili powder and cumin. One pot makes six bowls, and it's better the next day.
Developed by the Ping Diet team
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Makes
- 6 bowls
Ingredients
6 servings
- 1 tbsp olive oil
- 1 lb lean ground turkey, 93% lean
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 2 tsp ground cumin
- 2 cans black beans, 15 oz each, drained and rinsed
- 2 cans diced tomatoes, 14.5 oz each, with their juice
- 1 cup low-sodium vegetable broth
- salt
- lime, cut into wedges, to serve
- cilantro, chopped, to serve
Method
- Heat the olive oil in a large pot over medium-high heat. Add the turkey and cook, breaking it up, for 5 to 6 minutes, until no pink is left.
- Add the onion and pepper and cook for 4 to 5 minutes, until softened. Stir in the garlic, chili powder and cumin and cook for 1 minute.
- Add the black beans, tomatoes with their juice and broth. Bring to a boil, then lower the heat and simmer uncovered for 20 to 25 minutes, stirring now and then, until thickened.
- Taste and add salt. Serve with lime wedges and cilantro.
Food safety and storage
- Cook ground turkey to 165°F.
- Cool leftovers in shallow containers and refrigerate within 2 hours.
- We'd eat leftovers within 3 to 4 days, the window USDA gives for most refrigerated leftovers.
- Chili freezes well for 2 to 3 months. Reheat to 165°F.
Nutrition per serving (estimate)
255 kcal · protein 21 g · carbs 23 g · fiber 10 g · fat 10 g · sugars 6 g · sodium 715 mg
Estimated from USDA FoodData Central; salt and pepper to taste not counted. Values change with brands and portion sizes.