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Turkey and Bean Chili | www.tasteandtellblog.com

I know I talked last week about being all excited for Spring and the food that the season brings. And then today I’m posting a chili recipe. I know I’m full of contradictions!! But this chili was really good. And honestly – I’d eat chili any time of year, no matter what the weather!

I bought a subscription to Real Simple almost a year ago. I got a super good deal – it was next to free – so I thought, why not? And then the magazines started coming, and I remembered why not. It’s because I have a 1-year old, and absolutely no time to sit down and read magazines. But although I can’t say that I’ve read each magazine cover to cover, I can tell you that I have really come to love the recipes in this magazine. At first, they didn’t look very exciting, but the more of them that I’ve made, the more I realize that these simple recipes with few ingredients are sometimes the tastiest and best recipes. And this one is no exception. I don’t usually love ground poultry because it seems pretty dry and tasteless to me, but this recipe is different. The ground turkey went perfectly in it. There wasn’t one thing I would change about this recipe! And now I’m quite sad that my subscription is almost over…

Turkey and Bean Chili | www.tasteandtellblog.com

Turkey and Bean Chili
adapted from Real Simple February 2010

Serves 4

hands on time: 15 minutes
total time: 40 minutes

1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, chopped
1 pound ground turkey
2 tablespoons tomato paste
1 teaspoon ground cumin
2 teaspoons chili powder
1 28-ounce can diced tomatoes
2 15-ounce cans navy beans, drained and rinsed
salt and pepper
sour cream, for serving
cilantro, for serving

Heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until tender, 4 to 6 minutes.

Add the turkey and cook, breaking up with a spoon, until no longer pink, 3 to 5 minutes more. Stir in the tomato paste, cumin, and chili pepper and cook, stirring, for 1 minute.

Add the tomatoes (with their juices), the beans, ½ cup water, 1¼ teaspoons salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, 12 to 15 minutes. Serve with the sour cream and cilantro.

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9 Responses to Turkey and Bean Chili

  1. Rosa's Yummy Yums says:

    Surely scrumptious!



  2. ashley says:

    i love real simple! they have some really great recipes! i can't wait to try this one!

    and i vote you renew your subscription 🙂 its the only one i insist on keeping! love it!

  3. Maria says:

    Looks like a tasty chili recipe!

  4. Joanne says:

    Real Simple recipes are definitely highly underrated! And you're right. Chili any time of year sounds good to me.

  5. Cookie baker Lynn says:

    I'm with you – chili any time of the year. With cornbread, please.

  6. Emily says:

    I've heard lots of good things about that magazine. I need to try it out!

    This chili looks so delicious.

  7. grace says:

    real simple is a magazine i really enjoy perusing, and this looks like a winning recipe. yes, it can be 100 degrees outside and i'll still crave a massive bowl of chili. 🙂

  8. Natalie says:

    I subscribe to WAY TOO MANY magazines and sometimes have to skim through them…but Real Simple is the one I always read cover to cover! They have the best recipes!! This looks so yum!

  9. Melanie says:

    Needed something quick, warm and delish tonight. Crusty bread + turkey and bean chili = perfect dinner!

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