Black Bean Turkey Chili

One of my family's all time favorite recipes, this black bean chili is perfect for a fall (or winter) day. Hubby loves it so much, I end up making it in the middle of the summer, too. I prefer to cook mine in my slow cooker, and I can't say enough about what a difference the proper slow cooker makes. I was so frustrated with things always burning to the sides in my old slow cooker, but this one is a lifesaver! Also, I usually use fresh basil, since it grows in my garden, but I don't have oregano yet.

• 1 tablespoon olive oil

• 1 onion, diced

• 2 cloves garlic, minced

• 1.5 pounds of ground turkey

• 1 tablespoon ground cumin

• 3 (15 oz) cans black beans (regular, not low sodium), undrained

• 3-4 diced Roma tomatoes*

• 1-2 jalapenos, diced and seeds removed*

• 1 (6 oz) can tomato paste

• 1 1/2 tablespoons chili powder

• 1 tablespoon dried oregano

• 1 tablespoon dried basil leaves

• 1 bay leaf

• 1 tablespoon red wine vinegar

Slow cooker method-

Heat the oil in a skillet over medium heat; cook onion and garlic until onions are translucent. Add turkey and ground cumin and cook, stirring, until meat is brown. Transfer turkey/onion mixture to crock pot.  Stir in beans, tomatoes, jalapenos, tomato paste, chili powder, oregano, basil, bay leaf and vinegar. Cook for on low for 4 hours or more, until flavors are well blended.  Remove bay leaf before serving.

Stove top method-

Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add turkey and ground cumin and cook, stirring, until meat is brown. Stir in beans, tomatoes, jalapenos, tomato paste, chili powder, oregano, basil, bay leaf and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.  Remove bay leaf before serving.



Enjoy!!

*Time saver substitution- for tomatoes/jalapeno use 1 (14.5 ounce) can diced tomatoes and 1 can Rotel tomatoes with green chili.

Hugs,

-J