This easy, quick, hearty one pot meal hit the spot tonight. I made it extra mild for our guests, but if was just Shaun and I, I would have added a chile in adobo or two and some cayenne pepper. Sorry for the somewhat blurry photo. Our little guy was going for the avocado plate.
Turkey and Black Bean Chili
1 tbsp canola oil
1 20-oz package ground turkey breast
kosher salt and black pepper
2 15-oz cans black beans, undrained (I like Bush’s)
2 15-oz cans fire roasted diced tomatoes (I like Hunt’s)
1 tsp black pepper
1 tbsp chili powder
1 tbsp ground cumin
1/8 tsp onion powder
1/8 tsp garlic powder
1/4 tsp kosher salt
Avocado slices to top (optional)
Heat the oil in a large pan over medium high heat. Add the turkey and season with salt and pepper. Brown well. Add the beans and tomatoes and stir to combine. Add the seasonings and stir again. Bring the chili to a boil, then reduce heat to medium low and simmer for at least 15 minutes and up to 2 hours to let the flavors mingle. Serve warm with avocado slices.