Soups forum: Black Bean and Turkey Chili - *Low Fat
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I am so not a big fan of Ground Turkey, but I have to say that this pretty well disguises it and it's can actually be very tasty when jazzed up with some good spice. The black beans give this a different kind of taste than traditional kidney beans and is a really nice change. I used Rotel brand tomatoes - the hottest variety, but if you're not into "heat" try using the mild version. This is very easy and satisfying considering there is very little fat.
3 Cans of Black Beans
1 1/4lb of Ground Turkey
1 Onion Diced
2 Garlic Cloves chopped fine
1 Large Celery Stalk diced
2 14oz cans of Rotel diced Hot tomatoes with Habanero peppers*
2 teaspoons Cumin
2 teaspoons Chili Powder
1/2 teaspoon Cayenne
1 tablespoon Olive oil
1 1/2 tablespoon Red Wine Vinegar
(makes about 6 servings)
In a small dutch oven, heat the oil and add the ground turkey. Saute until it starts to brown. Add the diced onions, celery, garlic and cook for about 5 minutes until the onion is soft and transparent. Mix in the Cumin, Chili Powder and Cayenne. Now add the beans (plus liquid) and tomatoes. Add the vinegar and season to taste with salt and pepper. Turn the heat down and simmer on low for about an hour, stirring occasionally. If it gets too thick, add a little water or tomato juice.
I served this with yellow rice and the total calories for a fairly good portion would be around 450-500 calories.
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