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Home > Recipes > Turkey Black Bean Chili with Sriracha and Yogurt

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Turkey Black Bean Chili with Sriracha and Yogurt

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Recipe by Liz DellaCroce of The Lemon Bowl
Servings:
8
Prep Time:
10 min
Cook Time:
45 min
Print Recipe

Ingredients

  • 1 pound turkey breast, ground
  • 2 tablespoons cumin
  • 1 tablespoon chili powder
  • 1 tablespoon paprika, smoked
  • 1 teaspoon coriander, ground
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 medium onion, diced
  • 2 garlic cloves, grated
  • 2 chipotle peppers in adobo, minced (optional)
  • 2 sweet bell peppers, seeded and diced
  • 6 ounces light beer, or sub chicken broth
  • 2 cups chicken broth
  • 1 15-ounce can fire roasted diced tomatoes
  • 2 tablespoons barbecue sauce, homemade or store-bought
  • 2 15-ounce cans beans, I used black and kidney - drained and rinsed
  • ½ cup corn, fresh or frozen
  • 1 cup plain Greek or low fat yogurt, for serving
  • fresh cilantro and sriracha, optional garnish

Nutrition Information

Serving size: 2 cups
Calories: 280
Carbohydrate: 33g (11%)
Protein: 24g (48%)
Total Fat: 6g (9%)
Saturated Fat: 1.5g (8%)
Trans Fat: 0g
Cholesterol: 40mg (13%)
Sodium: 720mg (30%)
Calcium: 15%

*These values are approximate. Per serving, based on a 2,000 Calorie diet.

Instructions

Heat a large saucepot over medium-high and spray with cooking spray. Add turkey, cumin, chili powder, smoked paprika, coriander, salt and pepper. Cook until turkey is browned, stirring occasionally, 7-9 minutes. To the pan, add onion, garlic and peppers. Cook until vegetables are softened, 6-8 minutes. Add beer to deglaze, scraping up brown bits on bottom of pan using a wooden spoon.

Stir in chicken broth, tomatoes and barbecue sauce then return to a boil before adding in beans and corn.

Reduce heat to simmer and cook for 20-30 minutes or longer. Serve with a dollop of plain yogurt, sriracha and cilantro.

Note: Can be stored in an air-tight container in the refrigerator for up to 7 days and will keep in freezer for up to 3 months.

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