Time for another Chili recipe (I make A LOT of Chili around here). I promised my Vegetarian Chili (and it is coming!), in the meantime, here is a quick and easy adaption of my Everyday Beef + Bean Chili. This time I used ground Turkey Breast, Black Beans, Corn and some Ancho Chili Powder to make a Weight Watchers Turkey and Black Bean Chili.
I know I mentioned that I am in the midst of a full blown Soup-Making-Frenzy, in which I’m making pots of Soup, Chili and Stew nearly every two days. And while I am working hard to give you non-food-you-eat-out-of-a-bowl posts this Chili was screaming to be posted because it is so good. I may need an intervention!
- The Ancho Chili Powder has a kick to it and gives this simple chili a bit of complexity. If you don’t want as much of kick, I suggest using this ratio of chili powder instead of what is listed (2.5 tablespoons chili powder and 1.5 teaspoons ancho chili powder)
- I used ground turkey breast (white meat) or chicken for this Chili. If you decide to substitute dark ground turkey or chicken, be sure to drain the fat off after Step 2 in the cooking instructions and recalculate the Points Plus value.
- 2 teaspoons olive oil
- 4 to 5 cloves garlic, chopped
- 1 medium yellow onion, chopped
- 2 stalks celery, chopped
- ¾ pound ground turkey breast
- 3 tablespoons chili powder
- ½ tablespoon ancho chili powder
- 1 tablespoon ground cumin
- 2 teaspoons oregano
- 2 bay leaves
- 1½ teaspoons kosher salt
- ½ teaspoon crushed red pepper flakes
- 28-ounce can crushed tomatoes
- 8-ounce can tomato sauce
- 2 cans (3 cups) black beans, drained and rinsed
- 1 cup vegetable (or chicken) broth
- ½ cup organic frozen sweet corn kernels
- chopped cilantro for garnish
- chopped red onion or shallot for garnish
- Measure chili powder, ancho chili powder, cumin, oregano, salt, red pepper flakes and bay leaves into a small dish.
- Rinse and drain beans (if using canned beans). Pull out food processor and toss in garlic cloves.
Process until finely chopped. Leaving chopped garlic in processor bowl, add in celery.
. Process until finely chopped. Leave both celery and garlic in bowl and toss in quartered onion.
Pulse until onion is chopped but not watery.
- Heat olive oil in a soup pot over medium high heat. Add onion, garlic, and celery mixture. Cook 4 to 5 minutes, stirring occasionally, until soft.
- Add turkey, break up with a spoon. Cook, stirring occasionally, until turkey is cooked through and no pink is showing.
- Add spices, cook for 1 minute, stirring continuously.
- Toss in beans, broth, tomato sauce, and crushed tomatoes.
Bring to a boil, cover and keep lid slightly ajar, lower to a simmer and cook for 30 minutes.
- Add in corn, cook uncovered an additional 15 minutes.
- Garnish with fresh chopped cilantro and red onion or shallot. Enjoy!