This is a new Shoffner family favorite. I thought I would share it now that soup/chili season is upon us. I hope your family enjoys it as much as mine does :)
TURKEY BLACK BEAN CHILI
Ingredients
1 package JENNIE-O TURKEY STORE® Extra Lean Ground Turkey Breast
1 cup onion, coarsely chopped
1 red bell pepper, cut into 1/4-inch cubes
2 cloves garlic, minced
2 jalapeño peppers, seeded and minced, if desired
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried marjoram leaves
1/4 teaspoon crushed red pepper flakes, if desired
2 (14 1/2 ounce) cans of low sodium whole tomatoes, coursely chopped
1 (8 ounce) tomato sauce
1 (14 1/2 ounce) can black beans, rinsed and drained
1/4 cup fresh cilantro, chopped
1/4 cup low-fat cheddar cheese, shredded
Directions: In a large stockpot, combine extra lean ground turkey breast, onion, red bell pepper, garlic, jalapeño peppers, if desired, chili powder, cumin, coriander, oregano, marjoram, and red pepper flakes, if desired. Cook turkey mixture as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add tomatoes and tomato sauce; bring to a boil. Reduce heat and simmer uncovered for 10 minutes, stirring occasionally. Add beans and cilantro. Cook 10 more minutes. Top with cheese. Makes about 10 cups.
The original recipe is from the Jennie-O website. You can find it here. I tweaked the recipe just a little. Instead of canned whole tomatoes, I used diced flavored with basil, garlic and oregano, and instead of one bell pepper, I used several small sweet peppers. (See Images) I made the chili one morning before church. It took all of 20 minutes to throw together and only used ONE pot! Once it was cooked, I put it in the crock pot on low/warm and let it settle all day. The longer the flavors mixed, the tastier the chili became! It's fast, easy, delicious AND healthy. That's MY kind of chili!!
