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 mins
Cook Time2 hours hrs
Total Time2 hours hrs 30 minutes mins
Course: Main Dish, Soup / Stew
Cuisine: American
Diet: Diabetic, Gluten Free
Keyword: comfort food
Servings: 8
Calories: 287kcal
Author: Veronique Eichler
Emeril's essence creole seasoning (yields 2/3 cup)
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.
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