Spicy Turkey Black Bean Chili

This soup is satisfying in every way. The flavors come together so well and will bring joy to your tastebuds.

In the winter months, I make soup every week, usually on Monday. Then we eat the leftovers throughout the week. I wasn’t sure how this would turn out, but it ended up being our favorite soup yet! We used ground turkey because it’s our favorite meat, but you could totally use ground beef. This could even be made vegan by omitting the turkey and adding another can of black beans.

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I was satisfied with every bite. It’s a bit on the spicy side, which we are totally into. If you’re not, use less red pepper flakes and pepper. Oh, and jalapeno. I finished it off with some parsley at the end just for something a little extra. I topped my bowl with some cheese and crackers. I will definitely be eating this for lunch this week!

Spicy Turkey Black Bean Chili

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients

  • 1 lb ground turkey
  • 2 tbsp oil
  • 1 tsp minced garlic
  • 1 red onion, chopped
  • 2 medium carrots, chopped (or do as I did and use 10 baby carrots)
  • 1 green bell pepper
  • 1/2 jalapeno, chopped
  • 4 tsp ground cumin
  • 3 tsp chili powder
  • 1 tsp oregano
  • 1/2 tsp red pepper flakes
  • 3 tbsp tomato paste
  • 1 15 oz can sweet corn, drained
  • 2 15 oz cans black beans, rinsed and drained
  • 32 oz vegetable or chicken broth
  • 1/2 lime
  • salt and pepper to taste

Instructions

  1. Heal oil in a large pot. Add onions, garlic, and a little bit of salt and pepper. Cook until onions are translucent.
  2. Add in the jalapeno, carrots, bell pepper, oregano, cumin, chili powder, and red pepper flakes. Cook until all the veggies are soft. Add a splash of water if necessary!
  3. Add in the beans, corn, tomato paste, and broth. Bring to a boil, and then turn down to simmer. Cook, covered, for 20 minutes.
  4. While the soup is cooking, cook your ground turkey in a separate pan. Break apart and cook until brown. Set aside.
  5. Take 2 cups of your soup and put into a blender. Don’t blend too much. Blend until chunky. Make sure to blend for a few seconds and then take the lid off. The soup will be hot and the heat will cause the lid to pop off. I added an ice cube to the 2 cups before putting it into the blender.
  6. Return the blended soup to pot and add in cooked turkey. Add in the lime juice, salt, and pepper. Mix well and cover for another 10 minutes.
  7. Serve. Top with cheese, sour cream, crackers, etc.

Enjoy!

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