Turkey and Black Bean Chili Recipe

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Easy, no hassle chili, made thick and delicious, a perfect dish for using that leftover holiday turkey.
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  • 16 ounces ground turkey
  • 1 large yellow onion, chopped
  • 3 cloves garlic, chopped
  • 1 green pepper, chopped
  • 1 teaspoon salt
  • 1/2 to 3/4 teaspoon freshly ground black pepper
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 3/4 teaspoon ground oregano
  • 3/4 teaspoon dried marjoram
  • 28 ounces *diced tomatoes (canned)
  • 6 ounces *tomato paste
  • 16 ounces can black beans, drained and rinsed
  • 1/2 cup extra sharp cheddar cheese, grated
  • 1/2 cup fresh cilantro leaves cut into thirds
Container:large, heavy skillet
20 mins
1 hr
  • In large skillet, over medium-high heat, combine ground turkey, chopped onion, green pepper, garlic, salt, and black pepper.
  • Cook until turkey no longer appears pink. Drain off any excess juices.
  • Add all the seasonings and combine.
  • Reduce heat to medium-low and add diced tomatoes, tomato paste* and black beans. Stir occasionally. Cover and simmer for 35-45 minutes.  (To increase "heat," add red pepper flakes and chili powder to taste.)
  • Serve hot and garnish with shredded cheese and fresh cilantro.


*Using a seasoned variety of diced tomatoes and/or tomato paste is optional. 

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