Black Bean and Turkey Chili

  • Yield: 8 servings


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