Turkey and Black Bean Chili Recipe
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Easy, no hassle chili, made thick and delicious, a perfect dish for using that leftover holiday turkey.
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16 ounces ground turkey
1 large yellow onion, chopped
3 cloves garlic, chopped
1 green pepper, chopped
1 teaspoon salt
1/2 to 3/4 teaspoon freshly ground black pepper
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
3/4 teaspoon ground oregano
3/4 teaspoon dried marjoram
28 ounces *diced tomatoes (canned)
6 ounces *tomato paste
16 ounces can black beans, drained and rinsed
1/2 cup extra sharp cheddar cheese, grated
1/2 cup fresh cilantro leaves cut into thirds
:large, heavy skillet
In large skillet, over medium-high heat, combine ground turkey, chopped onion, green pepper, garlic, salt, and black pepper.
Cook until turkey no longer appears pink. Drain off any excess juices.
Add all the seasonings and combine.
Reduce heat to medium-low and add diced tomatoes, tomato paste* and black beans. Stir occasionally. Cover and simmer for 35-45 minutes. (To increase "heat," add red pepper flakes and chili powder to taste.)
Serve hot and garnish with shredded cheese and fresh cilantro.
variety of diced tomatoes and/or tomato paste is optional.
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