By Kira Wills, Guest Blogger
I go through periods where I am obsessed with an ingredient. I’ll put it in everything, much to the annoyance of anyone who frequently eats my food. I just want to explore the versatility of a product, and broaden my culinary horizons. Picasso had his blue period; I had my black bean period.
I discovered these magic beans years ago and put them in everything from salads to soups to shrimp nachos. A few months ago, I found a recipe for slow-cooker black bean chili while searching for something different to make for dinner. It had dozens of great reviews and seemed pretty simple, so I decided to make it. It was an unmitigated disaster. I’m not one to cry over bad chili, but I was tempted, mainly because I acted against my better judgment and didn’t rinse the beans, per the recipe’s instructions.
Epic mistake, and I knew better. Saturday Chef Rule #8: Trust your instincts! Listen to that voice inside your head. Always rinse!
I loved the idea of black bean chili with ground turkey, and the flavors were there, so I created my own. I traded the slow cooker for my trusty Dutch oven. I rinsed each can of black beans so thoroughly they lightened in color. I added more vegetables and decreased some of the spices. After a lot of tweaking and dozens of cans of black beans, I finally got a chili I love. It’s flavorful, but not overly spicy (if you want spicy, double the chili powder and add some cayenne). It’s mild enough that my ten-year-old niece will happily gobble up two bowls of it and not realize that she willingly ate a ton of vegetables.
In fact, it was her idea to garnish it with cheddar cheese.
So open up some black beans, and start your black bean obsession period today!
RECIPE
Turkey Black Bean Chili
1 lb. ground turkey or 1 can chick peas
1 yellow onion, minced
2 tablespoons Extra Virgin Olive Oil
2 cloves garlic, minced
2 cups of bell peppers, multi-colored, chopped*
1 teaspoon dried basil (or 5 to 8 fresh basil leaves, chopped)
2 tablespoons of tomato paste
3 15oz cans of black beans, thoroughly rinsed
1 14oz can of diced tomatoes and juice
3 cups low-sodium chicken or vegetable broth
½ tablespoon chili powder
1 ½ teaspoon dried oregano
2 tablespoons cider vinegar, divided
Salt, pepper
Add ground turkey hot, heavy-bottomed Dutch oven over medium-high heat. Season lightly with seasoning salt or salt and pepper. Cook until, stirring often, until turkey is no longer pink and nearly cooked through. Place in bowl and set aside.
In the same pot, heat olive oil over medium-high heat. When oil shimmers, add minced onions. Season lightly with salt and pepper. Sautee onions until they are just beginning to brown, about 5 minutes. Add bell peppers and minced garlic (if you’re using fresh basil, add the thinly sliced leaves here). Cook for about 2 minutes. Add can of diced tomatoes and juices and tomato paste. Stir and cook until tomatoes are heated through, about 2 to 3 minutes. Add the well-rinsed black beans, ground turkey and enough chicken broth to just cover the mixture, about 3 cups. Stir to combine. Season with chili powder, dried oregano, dried basil, salt and pepper.
Stir to combine and cook until chili begins to boil. Add 1 tablespoon of apple cider vinegar. Reduce heat to low. Simmer partially covered for 30 minutes. I just crack the lid a little bit to let steam escape.
After 30 minutes, stir, taste and adjust seasonings as needed. Simmer for another 15 to 20 minutes, stirring occasionally. Chili should be tightening up. Taste once more and add remaining tablespoon of vinegar and cook for 10 more minutes, uncovered. Plate and garnish with sour cream or cheddar cheese. Enjoy!
*Vegetarian option: Use vegetable broth instead of chicken and add one can of rinsed chic peas instead of turkey.
NOTE: This recipe is also perfect for leftover turkey. I know you have about 6 pounds of it languishing in the freezer. Thaw and slice about 2 to 3 cups of turkey into bite-size pieces and add it to the chili with the black beans and spices.
