Black Bean and Turkey Chili

  • Yield 8 servings

Transform this dish into individual casseroles by ladling the chili into small baking dishes and topping with crumbled corn bread or corn muffins and a mixture of Monterey Jack and Cheddar cheeses.


1 tablespoon olive oil
1 pound ground turkey
1 large onion, chopped
2 medium carrots, chopped
2 -- ribs celery, chopped
3 cloves garlic, minced
4 -- (29-ounce) cans black beans
4 cups (about) chicken broth
1 -- (6-ounce) can tomato paste
1 tablespoon cumin or to taste
1 tablespoon Mrs. Dash seasoning
1 teaspoon ground red pepper
1 -- (12-ounce) package vacuum-packed corn
1 cup cooked rice
-- Shredded sharp Cheddar cheese
-- Sour cream
-- Tortilla chips


  1. Heat the olive oil in a Dutch oven. Add the turkey. Cook for 5 minutes or until cooked through, stirring frequently. Add the onion, carrots, celery and garlic. Cook for 10 minutes or until the vegetables are tender.
  2. Add the beans, broth, tomato paste, cumin, Mrs. Dash seasoning and red pepper. Bring to a boil. Reduce the heat to low. Simmer for 2 hours, adding more broth if the chili becomes too thick,
  3. Stir in the corn and rice. Cook until heated through. Serve with cheese, sour cream and tortilla chips.

Recipe reprinted with permission from The Junior League of Boston, Boston Uncommon, a Culinary Journey Through Boston's Distinctive Neighborhoods (The Junior League of Boston, 2007).



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