You are here: Home » Recipes » Black Bean and Turkey Chili Black Bean and Turkey Chili Recipe by Favorite Recipes Press 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. PrintEmail Ingredients 1 tablespoon olive oil1 pound ground turkey1 large onion, chopped2 medium carrots, chopped2 -- ribs celery, chopped3 cloves garlic, minced4 -- (29-ounce) cans black beans4 cups (about) chicken broth1 -- (6-ounce) can tomato paste1 tablespoon cumin or to taste1 tablespoon Mrs. Dash seasoning1 teaspoon ground red pepper1 -- (12-ounce) package vacuum-packed corn1 cup cooked rice -- Shredded sharp Cheddar cheese -- Sour cream -- Tortilla chips Instructions 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. 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, 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).