Turkey and Black Bean Chili
Courtesy of Joseph T. Bonanno Jr.
1 lb. ground turkey
1 onion, chopped
1 cup celery, chopped
½ cup carrot, shredded
1 fresh jalapeno pepper, seeded and minced
2 cloves garlic, finely chopped
1 ½ Tbsp chili powder
1 tsp ground cumin
½ tsp salt
2 28-ounce cans crushed tomatoes
2 28-ounce cans black beans, drained and rinsed
In a large non stick skillet, cook the ground turkey, onion, celery, carrot, chili pepper, and garlic over medium heat for about 6 minutes, until the turkey loses its pink color, stirring often to break up the turkey. Drain off any excess liquid and transfer the mixture to a large soup pot.
Add the chili powder, cumin, and salt, and stir for 1 minute. Stir in the crushed tomatoes and black beans and bring to a simmer. Reduce the heat and simmer uncovered for about 30 minutes, stirring occasionally. Serve hot.
Makes 8 servings.