Thursday, September 10, 2009

Turkey Black Bean Chili

There is a spice store that I had heard the girls on the What's Cooking board talk about called Penzeys Spice Co. Well a while back I stumbled across one on Metcalf by my lawyers office so I decided to make a stop while I was down there! They have catalogs that have all of their spices and wonderful recipes in them. I made this recipe out of the catalog! It was so good, my favorite chili, hubby thought it was quite tasty as well. I served it over the red-lobster biscuits I have blogged about!

Turkey Black Bean Chili
1 med. onion (we didn't use)
1 garlic clove (or 1/4 tsp minced garlic) I used 2 tsp minced because we love it!
1 lb. ground turkey
4 Tb. chili powder (I used 3 as we don't like stuff too hot)
1 tsp. ground cumin
1/2 tsp. penzeys freshly ground pepper
1/4 tsp. salt (Optional)
14 oz. chicken broth or 14 oz water mixed with 1 tsp. chicken soup base
2 16oz cans black beans (I only used 1 can) (1 drained and 1 undrained) I subbed 2 tbl flour to thicken the sauce
1 16 oz can kidney beans
2 14.5 oz cans diced tomatoes (I used 1 can tomato sauce)
1 16 oz bag from corn or the kernels from 4 large ears (I used 1 can of corn)

Put the onion, garlic and turkey in a large stock pot. Heat over medium-high heat, stirring often, until the turkey is cooked through. Add the spices and cook, stirring, about 5 mins. Add the chicken broth and stir well to get the browned bits up from the pan. Add the beans, tomatoes, and corn. Cook for 10-15 mins. Serve with tortilla chips, cheddar cheese, and/or sour cream. Vegetarian version: substitute the turkey with tofu or meatless crumbles and use all of the bean liquid instead of the chicken broth.


Prep time: 10 mins
Cook time: 30 mins
Serves: 6-8

I got dutch cocoa, Greek seasoning, Herbes de Provence and Bouquet Garni while I was there and will be replacing my seasoning with theirs because it is awesome!