Make Ahead

Greenberg's Cilantro-y Turkey Chili With Black Beans

January 28, 2012
2 Ratings
  • Serves A Crowd
Author Notes

When I first watched this chili in the making, I complained constantly about the fact that my friend's recipe omitted seemingly crucial ingredients like garlic while containing a large amount of cilantro, an herb that I have always hated. However, the Greenberg family recipe for chili proved me wrong and, in the process, made a cilantro lover out of me. This chili is simple, light, and wonderfully permeated with cilantro. This recipe is also excellent because the ratios make for easy modification, so it works for either a crowd or a simple family dinner. It made a believer out of me, so I hope it does the same for you! Incidentally, my friend told me that the recipe draws inspiration from a Betty Crocker recipe for chili while making some changes which simplify and focus the individual flavors of the dish. —EdibleExeter

What You'll Need
  • 4 pounds ground turkey (although ground beef or a vegetarian option would work here as well)
  • 8 medium onions, chopped
  • 4 15 oz. cans of crushed tomatoes
  • 4 15 oz cans of black beans
  • 4 tablespoons chili powder (approximate)
  • 2 tablespoons ground cumin (approximate)
  • Salt and Pepper to taste
  • Mushrooms (if you have them but not necessary)
  • 4 bunches Cilantro
  • Optional Monterey Jack Cheese, Sour Cream, and Basmati Rice
  1. Cook & stir ground turkey (I usually have some olive oil in the pan to start…1 to 2 T) & onions in pot until cooked through & onion is tender.
  2. Stir in crushed tomatoes, reserved black bean liquid, diced tomatoes & seasonings.
  3. Heat to boiling. Reduce heat, simmer uncovered for 1 hour.
  4. Stir in beans and mushrooms. Simmer, stirring occasionally about 15 minutes.
  5. Put chopped cilantro in last & let it warm up.
  6. Serve over basmati rice, and enjoy!
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