Turkey Black Bean Chili with Sriracha and Yogurt
- 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
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.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.