Despite the rest of the country suffering from a deep freeze, the year has gotten off to an insanely warm start here in So Cal. I have had to turn on my air conditioner almost daily to cool my apartment down when I get home and yesterday at the farmers market everyone was wearing shorts and t-shirts (as evidenced by this adorable pic of Raul). In spite of these facts, I have been craving chili lately. I am trying to clear some room in my freezer so this was a great way to use up the turkey I had leftover from the Italian Wedding Soup. There were many, many recipes to sift through for chili, but not a lot for black bean chili so I had to come up with something I liked on my own. For my first try, I think this came out pretty well. I love spice and this came out smoky and tangy and full of wonderful flavors. Lucky for me, I have plenty of leftovers for my work lunches this week because I know the flavors will come together even more and be even better.
Turkey Black Bean Chili
Makes 2.5 servings
8 ounces ground turkey meat (93% lean)
2 teaspoons extra-virgin olive oil
1 small onion, diced
6 cloves garlic, minced
7 ounces fire roasted tomatoes in their juices
1 teaspoon cumin
2 teaspoons Aleppo pepper
2 chipotles in adobo, chopped
1-15 ounce can black beans, drained and rinsed
1 cup chicken stock
Salt and pepper to taste
Tortilla chips, shredded cheese, sour cream, green onions, etc for garnish.
In a large saute pan or Dutch oven heat olive oil over medium high heat. Add the turkey. Use the back of the spoon to break up the turkey meat. Season lightly with salt and pepper and cook until the turkey is cooked through. Remove the turkey from the pan with a slotted spoon.
Add the onions to the pan and cook until they have softened, about 5 minutes. Add the garlic and cook for about 2 minutes. Add the tomatoes, cumin, Aleppo pepper, and chipotle. Stir to combine adjust seasoning as necessary. Add the turkey, black beans, and chicken stock and bring to a boil. Reduce to a simmer, cover and let the mixture simmer for about 30 minutes. Serve warm with whatever garnishes you like.