Chunky Turkey & Black Bean Chili

Serves 8

Turkey black bean chili

Nothing warms up a cold February night quite like a pot of piping-hot chili.

2 Tbs. olive oil
4 lbs. boneless skinless turkey thighs, cut into 1-inch cubes
2 10-oz. cans Ro-Tel tomatoes
1 15-oz. can organic black beans, rinsed & drained
1 cup chopped brown onion
3 cloves garlic, sliced thin
2 Tbs. ancho chile powder
1 Tbs. ground cumin
2 Tbs. sweet paprika
1 Tbs. chipotle flakes (optional, for heat!)
2 Tbs. Worcestershire sauce
2 Tbs. brown sugar
4 cups organic chicken broth, heated
Salt & pepper to taste

  1. In large pot, heat olive oil over medium-high heat. Add turkey thighs, and sauté, stirring often, until just barely cooked through.
  2. Place turkey in slow cooker with remaining ingredients, and stir well to combine. Cook on high 4 hours. Check occasionally, and add more broth if needed. Best if refrigerated overnight and re-heated.

per serving: 410 cal; 59g pro; 10g total fat (3g sat fat); 20g carb; 200mg chol; 940mg sod; 6g fiber; 7g sugars

From article: Take Your Time