Turkey Chili with Black Beans
This spicy main dish is made with ground turkey, black beans, onion, bell pepper and tomatoes, all seasoned with cinnamon and allspice for a unique 'Greek' flare.
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Makes 4 servings
|1||pound ground turkey breast|
|1||can (about 14-1/2 ounces) fat-free reduced-sodium chicken broth|
|1||large onion, finely chopped|
|1||green bell pepper, cored, seeded and diced|
|2||teaspoons chili powder|
|1/2||teaspoon ground allspice|
|1/4||teaspoon ground cinnamon|
|1||can (15 ounces) black beans, rinsed and drained|
|1||can (14-1/2 ounces) crushed tomatoes in tomato purée|
|2||teaspoons apple cider vinegar|
- Heat large nonstick skillet over high heat. Add turkey, chicken broth, onion and bell pepper. Cook and stir, breaking up turkey. Cook until turkey is no longer pink.
- Add chili powder, allspice, cinnamon and paprika. Reduce heat to medium-low; simmer 10 minutes. Add black beans, tomatoes and vinegar; bring to a boil.
- Reduce heat to low; simmer 20 to 25 minutes or until thickened to desired consistency. Garnish as desired.
|Serving Size:||about 1-1/3 cups chili (without garnish)|
|Total Fat||2 g|
|Calories from Fat||7 %|
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