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Delicious and flavor-packed Turkey Black Bean Chili that is ready in less than an hour start to finish! Gluten-Free and Freezes Great!
Measure spices (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).
Chop garlic, celery, and onion.
If you want to use the food processor to save time, place garlic in first, process until finely chopped, add celery, repeat. Quarter peeled onion and place into the bowl of food processor with already chopped garlic and celery. Pulse until just chopped (you do NOT want the onion 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 ground 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 drained beans, broth, tomato sauce, and crushed tomatoes.
Bring to a boil, cover, keeping lid slightly ajar and lower to a simmer. Cook for 30 minutes, stirring occasionally.
Add in corn, cook uncovered an additional 15 minutes.
Top with your favorite garnishes and Enjoy!
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.