Turkey and Bean Chili




Tonight we are having Turkey and Black Bean chili for dinner over brown rice.   HOWEVER, the black beans that I had cooked a few days ago that were in the fridge were past their prime, and I only had one can of black beans, so we are having turkey, black bean, and garbanzo bean chili 🙂    Here’s the recipe.   This is my basic recipe, you can use whatever meats and beans that you prefer.   I like this  chili with 1 pound ground beef and 1 pound italian sausage or even breakfast sausage, I also use ground pork sometimes.   it is a very versatile recipe, and you can add the optional veggies if you would like.   I did, but you don’t have to.   This is an adaptation of a dear friend’s recipe that she got from another friend.   The original recipe is here

Here’s the variation that I made today…..

Turkey and Bean Chili

  • 2 pounds lean ground turkey
  • 1 onion, diced
  • 2 jalapenos, seeds and membranes removed and FINELY diced
  • 3 cloves garlic, minced
  • 3 zucchini, diced (optional)
  • 1 ear of corn, cut from cob (or 1/2 cup frozen corn) (optional)
  • 2 cans of beans (drained and rinsed…today I used 1 can black beans and 1 can garbanzo beans)
  • 1 small can tomato paste
  • 1 15 oz can diced tomatoes
  • 1 15 oz can tomato sauce
  • 1 bottle beer (can use chicken broth, beef broth, or even water)
  • 3 tbsp. chili powder
  • 2 tbsp. ground cumin
  • salt and pepper to taste

In dutch oven saute onions and jalapenos until softened.   Add ground meat and brown over high heat until meat is cooked through.  Add tomato paste and cook until tomato paste is slightly browned….the color will get richer and deeper.   Add remaining ingredients, stir and simmer over medium low heat for 30-90 minutes.   The longer it cooks the better it will taste.   (OR you can put it in the crockpot and cook on low for several hours).     If it is too thick, or gets too thick add water or chicken broth until desired thickness.


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