Author Notes
Ground turkey makes all the different to turn this chili con carne into a 'light' version perfect for the summer time! —mtlabor
Ingredients
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4
garlic cloves, minced
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1
onion, diced
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1
green bell pepper, diced
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35 ounces
can whole tomatoes, chopped and juice reserved
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3 tablespoons
chili powder
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2 tablespoons
cumin
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salt and pepper to taste
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1 pound
ground turkey breast
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14 ounces
can seasoned black beans, drained
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1 cup
shredded cheddar cheese
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jalapenos, chopped (optional)
Directions
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In a large dutch oven, combine the garlic, onion, bell pepper, tomatoes & juice, chili powder and cumin. Bring to a boil under medium high heat. Season with salt and pepper to taste. Reduce heat and simmer for about 8 to 10 minutes.
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Bring the heat back up to medium high and add in ground turkey. Break up the turkey and add in black beans. Season with salt and pepper to taste. Bring to a boil, then reduce heat to a simmer and continue to cook for another 8 to 10 minutes, or until turkey is cooked through.
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Ladle chili into bowls and top with shredded cheese and jalapenos.
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