Warm up your home with the rich and hearty flavors of this Turkey Black Bean Chili, a comfort food classic elevated by slow cooking in a Hestan CopperBond Pot.
With tender turkey, black beans, and a medley of spices, it’s a delicious and satisfying main dish that’s perfect for family gatherings or cozy evenings.
Course: Main Dish
Prep Time: 10-minutes
Cook Time: 8-hours
Yield: 6 servings
- 1.5 lbs ground turkey
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 1 cup chicken broth
- Grated cheddar cheese, sour cream, and chopped green onions for garnish (optional)
- In a Hestan CopperBond 6 Quart Pot, brown the ground turkey over medium-high heat, breaking it into crumbles as it cooks. Once browned, transfer the turkey to a plate and set aside.
- In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
- Return the browned turkey to the Hestan CopperBond 6 Quart Pot and add the crushed tomatoes, black beans, kidney beans, diced green chiles, chili powder, ground cumin, smoked paprika, dried oregano, salt, and pepper. Stir to combine.
- Pour in the chicken broth and mix well.
- Cover the Hestan CopperBond 6 Quart Pot and set it to low heat. Let the chili simmer for 7-8 hours, allowing the flavors to meld and develop.
- Serve your delicious Turkey Black Bean Chili hot, garnished with grated cheddar cheese, sour cream, and chopped red or green onions if desired. It’s a satisfying main dish that’s perfect for chilly days and gatherings. Enjoy!