Week 9, Meal 1: Ground turkey and black bean chili


I’m digging the idea of using the slow cooker this week for my meals, but it’s a little bit of give and take.

On one hand, the meal is ready when I get home — not to mention the house smells great when I arrive — but it’s not easy prepping for a Crock Pot meal when you’re on a time crunch.

I was able to get through Week 9, Meal 1: Ground turkey and black bean chili and I enjoyed a well-spiced chili that was great on another cold winter night.

The Recipe (Yield: 4 servings)

1 T grapeseed or vegetable oil
2 lbs. ground turkey or dark meat turkey cut into 1 inch chunks (preferably the chunks. That way it will cook all day and be super tender)
1 yellow onion, small diced
2 cloves of garlic, minced
1 pasilla pepper, small diced
2 jalapeno peppers, small diced
1/2 6-oz. can tomato paste (3 oz)
1 1/2 tsp paprika
1 t ancho chile powder
1/2 t chipotle chile powder
1 t cumin
1 bottle of beer, preferably something south of the border (dos equis amber or negra modelo would be best)
1 15-oz. can black beans, drained
4 roma tomatoes, rough chopped with seeds
1 cup chicken stock
salt and pepper, to taste
2 T chopped cilantro for garnish
1/4 cup light or non fat sour cream for garnish

Let’s get the prep out of the way. Dice 1 pasilla pepper, 2 jalapeno peppers and 1 onion. Mince 2 cloves of garlic.

Roughly chop 4 roma tomatoes, leave the seeds.

Let’s get cooking. In a pan, heat 1 T of grapeseed or vegetable oil. Add 2 lbs. of ground or dark meat turkey. Season meat with salt and pepper and brown the turkey for about 3 minutes.

Add onion, garlic and peppers and cook for another 3 minutes until the onions and peppers get fairly tender.

Add 1 1/2 t of paprika, 1 t of ancho chile powder and 1/2 t of chipotle chili powder. Also, add 1/2 of a 6 oz. can of tomato paste and cook stirring so everything gets coated in the tomato paste. Cook until tomato paste starts to stick a little to the bottom of the pot.

Deglaze the pan with 1 bottle of beer. Reduce the chili until the beer is almost gone.

Add chopped tomato, 1 can of black beans and 1 cup of chicken stock.

Transfer the chili from the pot to the slow cooker.

Set the slow cooker to cook for 8 hrs. on low. When it’s done, garnish with some of the sour cream and a sprinkle of fresh chopped cilantro.

It’s a lighter chili in heartiness and flavor (though a dash of cayenne might spice it up some), but when completed with the sour cream and cilantro, you have a very fresh tasting, bright bowl of chili that will warm you to the core on the coldest nights

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3 thoughts on “Week 9, Meal 1: Ground turkey and black bean chili”

  1. On behalf of everyone reading this blog…..screw you for having a chef as a best friend. Every dish you have made since starting this blog has looked amazing. Seriously, has it REALLY been all that difficult to eat this food since starting this blog? Unbelievable. PS. I’m jealous.

    1. Now, CJ. To be fair, you can’t hate on me so much. I post every recipe and step-by-step pictures for everyone. And if I can do it, so can you. =)

  2. Looks great, Niyaz. We have some New Mexico style (and spiced) chili that Harry Goldschmitt made for our New Years day party frozen that I’ll have to get out and warm up.

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