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Turkey Black Bean Chili

Total Time
1 hr 15 mins

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.

Turkey Black Bean Chili

Photo: Annabelle Breakey; Styling: Karen Shinto
 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)
Step 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

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

Make ahead: Up to 3 days, chilled. To transport, bring to boiling and pack in a preheated thermos.

Step 4

Note: Nutritional analysis is per 1 1/2-cup serving.

Nutrition Facts

Amount Per Serving
Calories 251Calories from Fat 31
% Daily Value *
Total Fat 8.8g14%

Saturated Fat 1.6g8%
Cholesterol 45mg15%
Sodium 538mg23%
Total Carbohydrate 27g9%

Dietary Fiber 6.4g26%
Protein 16g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.