Turkey and Black Bean Chili |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I originally found this recipe in a Cooking Light magazine. I make it all the time as it has only a few ingredients, is quick and easy and tastes great. The prunes add a nice touch, but if you don't have any, you can substitute raisins. Serve with rice or whatever you like. Ingredients:
1 1/4 lbs ground raw turkey meat |
1 teaspoon vegetable oil |
1 1/4 cups chopped onions |
3 garlic cloves, finely chopped |
1 tablespoon chili powder |
2 teaspoons dried oregano |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/4 teaspoon ground red pepper |
2 1/4 cups water |
12 whole pitted prunes, chopped (about 1/4 pound) |
1 (15 ounce) can black beans, undrained |
Directions:
1. Cook turkey in a large nonstick skillet over medium-high heat until browned, stirring to crumble.
2. Drain in a colander.
3. Heat oil in skillet over medium heat.
4. Add onion and garlic, and sauté 7 minutes.
5. Add chili powder, oregano, cumin, salt, and red pepper; cook 1 minute. Return turkey to skillet; stir in 2 1/4 cups water, prunes, and beans.
6. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes.
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