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Turkey black bean chili
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5 from 15 votes

Turkey black bean chili

A lean and healthy turkey and bean chili, this is a year-round staple at my house. No one can resist its enticing smell and it disappears in no time...
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Main Dish, Soup / Stew
Cuisine: American
Diet: Diabetic, Gluten Free
Keyword: comfort food
Servings: 8
Calories: 287kcal
Author: Veronique Eichler

Ingredients

Emeril's essence creole seasoning (yields 2/3 cup)

Instructions

  • In a Dutch oven, heat 2 tbsp of olive oil over medium high heat. Add ground turkey, breaking into crumbles. Be careful not to stir too often or it will give out a lot of liquid and not brown properly. Remove from the pan and reserve in a bowl.
  • Add the rest of the oil, the onions, bell peppers, poblanos, and cook, stirring frequently, until onions are soft and start to brown.
  • Add garlic, Essence, chili powder, cumin, salt, cocoa powder (optional) and cook until the spices are fragrant.
  • Add the meat back in the pan, then add beer, tomatoes and tomato paste. Stir well and bring to a boil.
  • Add beans, reduce the heat and simmer covered for 1 hour minimum and up to 2 hours.
  • For best taste, prepare a day ahead and reheat gently an hour before eating.

Nutrition

Calories: 287kcal | Total Carbohydrate: 31g | Protein: 21g | Total Fat: 9g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 575mg | Potassium: 976mg | Dietary Fiber: 9g | Total Sugars: 9g | Vitamin A: 2001IU | Vitamin C: 69mg | Calcium: 91mg | Iron: 4mg