Turkey and Black Bean Chili

Simple Turkey and Black Bean Chili perfect for fall!

AuthorSara Bojarski Prep Time: 0:10:00
Cook Time: 0:45:00
Total Time: 0:55:00
Serving Size: Serves 4 Ingredients
  • 1/2 Onion (diced small)
  • 1 1/2 tsps Chili Powder
  • 1/2 Teaspoon Cumin Powder
  • 3 Garlic Cloves (minced)
  • 1/4 Cups Dry White Wine (I used Pinot Grigio)
  • 1 1/4 lbs Ground Turkey
  • 2 tsps Liquid Smoke
  • 2 T Tomato Paste
  • 1/2 Cup Water
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper
  • 15 Ounce Can Black Beans (drained and rinsed)
  • 1 Cup Fire Roasted Corn
  • Cayenne (to taste)
  • Heat up a medium sized metal pot with 1 teaspoon of canola oil. Once hot, add in your onion and cook for about 5-8 minutes over a medium heat stirring frequently. Add in your chili powder, cumin and garlic and cook another 2 minutes.
  • At this point, deglaze the pot with your white wine, using your spoon to scrape up any browned bits from the bottom of the pot - cook 2 minutes. Now add in your ground turkey. With a spoon, break up the turkey and cook until there are no pink spots. Once the turkey us cooked through, add in your liquid smoke, tomato paste and 1/2 cup of water. Cook over a medium heat for about 15 minutes. (*I don't like my chili too watery, but if you like more liquid, just add more water or stock if you'd like).
  • Season the chili with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Add in your black beans and corn and cook another 5-8 minutes. Taste and season again if necessary. I add in a little cayenne for some heat! Serve with the Cilantro Lime Yogurt, Shredded Cheddar Cheese, and fresh diced tomato.