Turkey Black Bean Chili

Rain, rain, rain, rain. Oh, then thunder, more rain. Peaceful rain and pellety rain. All day. And when it’s raining in Georgia, it’s raining all over the world. So, I’ve made chili. In my life, I’ve had beef, chicken, venison, and meatless chili. Tonight I made turkey chili. Now, it might seem strange to you for me to have gone for the turkey rendition. But please give me a little slack as it was JUST Thanksgiving and maybe turkey is infused to my subconscious.

Black Bean Turkey Chili
Inspired by National Turkey Federation

1 pound ground turkey
1 large onion, chopped
1 orange bell pepper, seeded and chopped
2 cloves garlic, minced
2 jalapeño peppers, seeded, de-ribbed, minced
1 T chili powder
1 1/2 t ground cumin
1 1/2 t McCormick’s Montreal Steak Seasoning
1/2 t dried oregano
1/2 t dried marjoram
1/4 t red pepper flakes, optional (I forgot, and it turned out fine. Oops; oh, well.)
1/4 t ground cinnamon
1 can (26 oz) whole tomatoes, undrained, coarsely chopped
16 oz black beans, rinsed, drained
1/4 c fresh cilantro, chopped
Cheddar cheese, grated

If you use dried black beans, put them in a slow cooker on high with about 3 inches of water for about 3 hours.

In a dutch oven, combine onion, bell pepper, garlic, jalapeño, chili powder, cumin, coriander, oregano, marjoram, red pepper flakes (if you remember), and cinnamon.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cook mixture over medium-high heat, stirring occasionally, until turkey is cooked thoroughly.

Stir in tomatoes (don’t try to squash them with your hand; you’ll make a mess).

Bring mixture to boil, reduce heat and simmer, uncovered, for 30 minutes.

Stir in beans (Make sure you drain the beans really well.) and cilantro. Keep cooking for 15 more minutes.

Serve with cheddar cheese and McCormick’s Montreal Steak Seasoning.

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