Tasty Tuesday: Turkey & Black Bean Chili

It’s time again for Tasty Tuesday. On Tuesdays I typically share a recipe, a cooking tip, or some combination of both. :-) You can always find all the Tasty Tuesday posts by clicking on the words “Tasty Tuesday” in the menu bar above or in the list of categories on the right.

Astute readers will notice that today is not Tuesday.  Well, what can I say?  It’s not Tuesday but I’m still sharing a recipe.  Last night I mentioned on Facebook that I made chili for dinner, and I was besieged by a barrage of (drat –I’m looking for a word that starts with “b” but I’m not finding it) requests for the recipe.

It all came about because two nights ago I made a new recipe from of the America’s Test Kitchen‘s cookbooks.  I am a huge huge fan of America’s Test Kitchen, and I have always had great luck with their recipes.  Until now.

The Vietnamese-style Carmel Chicken with Broccolini was basically inedible.  Blech.

But I’m sure it was my own fault.  Probably did something wrong, or the fish sauce was too old, or who knows what?

So last night I made a tried-and-true recipe to be certain I wouldn’t have two bombs in a row.  I have no idea where this recipe came from, no photos of it, nothing.  But I do promise you, it is easy, yummy, quick, and almost all of the ingredients sit in the pantry until you are ready to make it.  Definitely my kind of recipe!  So here you have it:

Barb’s Turkey & Black Bean Chili

Printable version of Barb’s Turkey Black Bean Chili

1 Tablespoon olive oil
½ yellow onion, diced (about 1 cup)
1 teaspoon minced garlic (about 2 cloves)
1 – 1½ lbs. ground turkey
salt to taste
1 Tablespoon chili powder
1 can (15 oz) diced tomatoes with chilies
1 can (6 oz) tomato paste
1 can (15 oz) corn kernels, drained (or about 1 cup if you prefer to use frozen corn)
1 can (15 oz) black beans, drained and rinsed

In a large pot, heat the oil over medium heat until just smoking.  Cook the onions until they are tender, about 5 minutes.  Add the garlic, stir, and cook for about 2 more minutes.  (While this is cooking, I usually “salt the turkey” which just means that I sprinkle a bit of kosher salt on the raw turkey.  You can use table salt, sea salt, or no salt, if you like.  It’s just a matter of what you like to use.)

Add the turkey and chili powder to the meat, and brown the turkey until it is mostly cooked through (a bit more than 5 minutes, for me), stirring regularly to heat all sides of the meat.  Add the diced tomatoes, tomato paste, corn, and black beans, and bring it to a simmer.  Simmer for at least 15 minutes, stirring occasionally.  (I like to simmer longer, if time allows, as the flavors cook together and the meat becomes even more tender.)

And that’s it!  How easy is that?  My husband likes to mix the chili with rice, and some of my friends put grated cheese on it.  If I have guests I’ll serve it with salad and crusty bread, but if it’s just us we often just have chili for dinner and maybe fruit for dessert.

One more thing: this recipe freezes beautifully.  I usually spoon it into the muffin tin and freeze overnight.  Once the chili is frozen, I pop it out of the tin and put the muffin-size chunks into a freezer bag.  That way it’s easy to pull out  just as much as I need.


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