Monday, August 31, 2015

Turkey Black Bean Chili

Serves 6-8
  • 1 lb lean ground turkey, cooked
  • 3-4 C chicken broth
  • 1-2 C carrots, sliced
  • 1-2 C potatoes, diced (1/2 - 1 inch cubes)
  • 1 large onion
  • 4-5 cloves of garlic
  • 1 TBS chili powder
  • 1 TBS cumin
  • 1 TBS basil
  • 1 TBS oregano
  • 1 tsp salt
  • 1 tsp pepper
  • 1 TBS red whine vinegar (white distilled, or apple cider works just fine)
  • 2 (15 oz) cans diced tomatoes
  • 2 cans back beans, rinsed 
Garnish
  • El Toritos corn cake (our favorite)
  • avocado
  • cilantro
  • sour cream
  • cheese
  • tortilla chips

In a large pot boil chicken broth, carrots, and potatoes until tender. 
Add onion, garlic, chili powder, cumin, basil, oregano, salt, pepper, vinegar, tomatoes, and black beans.
Cook the chili on medium-high heat until everything is heated through and onion appears translucent.
(Depending on desired consistency, you may need to add more broth/water or a couple tablespoons of cornstarch to the chili.)
Garnish and serve.