Turkey Black Bean Chili
Thomas J. Story
From Kevin Nelson, executive chef at Terra Bistro at Vail Mountain Lodge & Spa, here’s a Turkey Black Bean Chili that’s an ideal workout lunch incorporating carbs, protein, and some liquid.
This recipe, and others like it, can be found in the article “These Are Hands Down the Easiest (and Tastiest) Camping Meals.”
How to Make It
Step 1
1
Heat oil in a large pot over medium-high heat. Sauté onion, bell pepper, chile, and garlic, stirring often, 5 to 6 minutes. Add turkey, increase heat to high, and cook, stirring often and breaking meat into chunks, until it's no longer pink, 4 to 5 minutes.
Step 2
2
Stir in tomatoes, beans, tomato paste, chili powder, cumin, and agave. Cover and bring chili to a boil, stirring often. Reduce heat and simmer, stirring occasionally, until flavors are blended, 45 minutes to 1 hour. Stir in lime juice. If you like, add salt to taste and serve with cheese and cilantro.
Step 3
3
Make ahead: Up to 3 days, chilled. To transport, bring to boiling and pack in a preheated thermos.
Step 4
4
Note: Nutritional analysis is per 1 1/2-cup serving.
Ingredients
2 tablespoons safflower oil or olive oil
1 medium onion, chopped
1 yellow or orange bell pepper, chopped
1 large poblano chile, chopped
2 garlic cloves, minced
1 pound ground turkey
2 cans (28 oz. each) diced tomatoes
2 cans (15 oz. each) black beans, preferably reduced-sodium, rinsed and drained
3 tablespoons tomato paste
3 tablespoons chili powder
2 teaspoons ground cumin
1 1/2 teaspoons agave nectar or 2 tsp. sugar
Juice of 1 lime
Kosher salt (optional)
Shredded cheddar cheese and chopped cilantro (optional)
