Black-Bean Turkey Chili

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"In this industry, you often don't eat when you need to," says Ronnie Killen. "What helped me lose weight was eating at the right times." He started having real meals with lean proteins, like this turkey chili. More Chili Recipes

By Ronnie Killen
March 2011

Gallery

Credit: © John Kernick

Recipe Summary

total:
1 hr 30 mins
Yield:
4
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Ingredients

Directions

  • In a saucepan, heat the oil. Add the turkey, season with salt and pepper and cook over moderate heat, breaking up the meat, until white throughout, 4 minutes. Add the garlic, onion, chile powders and the cumin and cook, stirring, until fragrant, 5 minutes. Stir in the tomatoes, tomato sauce and 1 cup of water; bring to a simmer. Cook over low heat, stirring occasionally, until thickened, 45 minutes. Add the beans and simmer for 15 minutes.

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  • Meanwhile, light a grill or heat a grill pan. Grill the tortillas over moderate heat until soft, 30 seconds per side; wrap in a towel.

  • Season the chili with salt and pepper and serve with the grilled tortillas.

Make Ahead

The chili can be refrigerated for up to 3 days. Reheat gently.

Notes

One Serving 460 cal, 46 gm carb, 16 gm fat, 3.1 gm sat fat, 36 gm protein, 12 gm fiber.

Serve With

Low-fat sour cream.

Suggested Pairing

Juicy, not-too-tannic Montepulciano is a good fit for tomatoey dishes.

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