Turkey & Black Bean Chili

Adapted from Mat Martinez


  • 1 1/2 tablespoons olive oil
  • 1 pound ground turkey
  • 1/4 cup sweet white onions, chopped
  • 2 large cloves garlic, sliced
  • 1 tablespoon paprika (I use 1/2 tablespoon)
  • 3/4 tablespoon cumin (I use 1 teaspoon)
  • 1 1/2 teaspoons table salt
  • 1 1/2 teaspoons black pepper
  • 3/4 tablespoon dried oregano (I use 1 teaspoon)
  • 1 1/2 tablespoons cornstarch (I skip this)
  • 4 tablespoons coarsely chopped green chilies (I skip this)
  • 1 (14oz) can whole stewed tomatoes (I drain the tomato juice into the pot and then roughly chop the tomatoes if they are too large)
  • 2 whole chipotle peppers in adobo sauce (This is spicy! If you want it mild, use only one chipotle pepper and remove the seeds)
  • 1 cup fresh corn (I use frozen)
  • 1 cup finely chopped zucchini, about 1 small
  • I can black beans, drained
  • 1 1/2 cups chicken stock

  1. Heat oil in a large skillet over medium-heat. Add the onion, garlic, and turkey; cook until browned.
  2. While the turkey is browning, add all the spices.
  3. Add the rest of the ingredients and cook until the zucchini is tender, approximately 10 minutes.

Turkey & Vegetable Chili

Dinner, Main Course
By Matt Martinez Serves: 4

Ingredients

  • 1 1/2 tablespoons olive oil
  • 1 pound ground turkey
  • 1/4 cup sweet white onions, chopped
  • 2 large cloves garlic, sliced
  • 1 tablespoon paprika (I use 1/2 tablespoon)
  • 3/4 tablespoon cumin (I use 1 teaspoon)
  • 1 1/2 teaspoons table salt
  • 1 1/2 teaspoons black pepper
  • 3/4 tablespoon dried oregano (I use 1 teaspoon)
  • 1 1/2 tablespoons cornstarch (I skip this)
  • 4 tablespoons coarsely chopped green chilies (I skip this)
  • 1 (14oz) can whole stewed tomatoes (I drain the tomato juice into the pot and then roughly chop the tomatoes if they are too large)
  • 2 whole chipotle peppers in adobo sauce (This is spicy! If you want it mild, use only one chipotle pepper and remove the seeds)
  • 1 cup fresh corn (I use frozen)
  • 1 cup finely chopped zucchini, about 1 small
  • I can black beans, drained
  • 1 1/2 cups chicken stock

Instructions

1

Heat oil in a large skillet over medium-heat. Add the onion, garlic, and turkey; cook until browned.

2

While the turkey is browning, add all the spices.

3

Add the rest of the ingredients and cook until the zucchini is tender, approximately 10 minutes.

Rating: 5 out of 5.

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