Spicy-Turkey Black Bean Chili |
| Name: |
Emily Watson |
| Base: |
Laughlin AFB |
| Recipe: |
1 tablespoon olive oil
1 pound turkey hot turkey Italian sausage, casing removed
3 green bell peppers, diced
4 onions
6 garlic cloves, minced
1 tablespoon cumin
2 teaspoons dried oregano
½ teaspoon cayenne pepper, optional
3 bay leaves
28-ounce can crushed tomatoes, no salt added
*Two 15-ounce cans black beans, rinsed and drained
15-ounce can fat-free refried beans
4-ounce can diced green chiles, rinsed and drained
4-ounce can sliced jalapeno peppers, rinsed and drained, optional
In a large non-stick Dutch oven or skillet, heat oil. Add turkey, bell peppers, onions, garlic, cumin, oregano, cayenne and bay leaves. Cook, stirring as needed, until turkey is browned and vegetables are softened, 6-8 minutes.
Add tomatoes, beans, chiles and jalapenos. Bring to boil. Reduce heat and simmer, covered stirring as needed, until flavors are well blended, about 45 minutes. Discard bay leaves before serving.
Serves 12
*You can substitute 1 can red kidney beans, rinsed and drained, if preferred.
This can be made in a crockpot and cooked all day on low. Brown Italian sausage, bell peppers, onions and garlic before adding to crockpot. Add spices and remaining ingredients, cover and cook on low.
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