Good anytime and quick too! This is a go-to recipe for a light, meaty chili in a hurry. A drained can of black beans, canned chopped tomato, and a pound of ground turkey, along with one onion, bell pepper, garlic and chili powder, is all you need.
I buy frozen one pound tubes of turkey for about a dollar a pound in the frozen deli case -- a defrosted package of ground turkey in the meat department is much more expensive (costing more than ground beef), but the flavor is not different enough for the extra expense, at least to this chintzy chef. Cans of black beans (or pinto/red) and chopped tomato are ready to heat up and cheap at any grocery. Onions and garlic are the other budget ingredients; I used yellow bell pepper, but green is a cheaper substitute.
- 1 lb. ground turkey, defrosted - I use pre-frozen tubes from the frozen case, as it is cheaper.
- 15 oz. can of black beans - OK to substitute pinto or red beans. Drain out liquid.
- 15 oz. can of chopped, diced or crushed tomato (or fire-roasted, for extra flavor).
- 1 whole onion - chopped.
- 1 whole bell pepper - chopped -- OK to use red, yellow or green bell pepper.
- 1 tbsp. chopped garlic - fresh or from the jar.
- 1 tsp. of chili power - add an extra tsp., for an extra flavorful chili.
- 1/2 teaspoon ground cumin - optional
- Salt and pepper to taste.
Saute chopped onion, bell pepper and garlic for 5 minutes, or until soft. Add turkey, chili powder, ground cumin and cook until done, 5-10 minutes. As turkey cooks break it apart into small to medium chunks. Pour in can of chopped tomato and drained black beans. Bring to a simmer, reduce heat to low, and cook covered for 20-30 minutes. I like to serve my chili with a little chopped onion and shredded cheese on top -- my wife likes hers with low-fat sour cream.
Serve over white or brown rice if you like - but this well-rounded dish is hearty enough to enjoy on its own.