Turkey and Black Bean Chili

Although the weather warmed up here post-Nemo, even reaching the upper-40s on Friday, they’ve plummeted this weekend as a new wave of snow made its way through the city. On chilly, snow days, especially those that fall on the weekend, few things are more satisfying than a warm bowl of something—soup, grits, oatmeal, pasta—to wrap up the day.

I’ve never been much of a soup person, except, of course, for cream-based soups (broccoli cheddar is my favorite). Something about the insubstantiality of a bowl of broth-bath soup has never really appealed to me. While my soup preferences have expanded over the years, especially since moving to Boston (this Southern girl has to do what she can to stay warm), my cold-weather favorite has always been a big, hearty bowl of chili.

Growing up, the chili my parents made was always traditional: chock full of vegetables (tomatoes, peppers, corn), numerous types of beans, and, of course, hamburger meat. However, to buy all of those different ingredients can get pricey, and finding somewhere to store them between shopping and cooking can be a challenge. For this reason, I never really made chili once I moved away from home—until I found this recipe. There are only four main ingredients, which makes it a cinch to cook (and simple to shop for), and the recipe calls for ground turkey instead of beef, making it slightly healthier than classic alternatives.

While the resulting chili is undoubtedly simple, it’s truly hearty, comforting, and delicious. It’s become my favorite chili recipe by far.

Turkey and Black-Bean Chili

1 pound lean ground turkey
2 cups black beans
1 cup chopped onion
2 cups tomato sauce
1 tablespoon chili powder (or more, to taste)
Salt and pepper, to taste

In a saucepan, brown the ground turkey. Add remaining ingredients and simmer for 30 minutes. Serve warm, plain or with cheese and tortilla chips. 

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