Turkey Black Bean Chili

From Jeanette's Healthy Living

Toasted cumin seeds and cocoa powder add depth to this chili recipe. Chipotle chili powder adds some smokiness and heat.

1 tablespoon olive oil

2 medium onions, chopped

6 cloves garlic, minced

1 pound ground turkey

1 tablespoon dried oregano

1 tablespoon ground toasted cumin

2 tablespoons chili powder

1 tablespoon ancho chili powder

½ teaspoon chipotle chili powder

2 teaspoons ground coriander

1 tablespoon unsweetened cocoa powder

5 cups cooked black beans (if using canned beans, rinse and drain well)

1 28-ounce can whole tomatoes

salt and pepper, to taste

1 cup bean cooking liquid or 1 chicken broth


Chopped avocado, minced scallions, non-fat Greek yogurt or low-fat sour cream

Heat olive oil in a large stock pot over medium heat.  Add onions and cook until tender and lightly browned, about 5 minutes.  Add garlic and cook another minute.

Add ground turkey and cook until browned and cooked through. Add oregano, cumin, chili powder, ancho chili powder, chipotle chili powder, coriander, and cocoa powder.  Stir well and cook until fragrant, about a minute.  Add black beans, tomatoes, bean cooking liquid, and salt and pepper to taste.

Pour chili into a crockpot and cook on low 6 hours to develop flavors.  Alternatively, continue cooking chili on the stovetop on low heat for 1 hour.

Serve with desired garnishes.

Serves 10-12.