Turkey And Black Bean Chili - cooking recipe

Ingredients

1 Tbsp. olive oil
1 c. diced (1/4-inch) red bell pepper
1/2 c. diced (1/4-inch) carrot
1 Tbsp. chili powder or more to taste
2 (16 oz.) cans black beans, drained and rinsed or 3 3/4 c. cooked black beans (1 1/2 c. dried)
1 Tbsp. tomato paste
salt and freshly ground black pepper
1 c. chopped onion
1 clove garlic, finely chopped
2 tsp. ground cumin
1 lb. ground turkey
3 c. reduced-sodium canned chicken broth, fat skimmed
chopped cilantro, diced tomato, chopped fresh green chili peppers or low-fat yogurt (for toppings)

Preparation

Heat the oil in a large wide saucepan over medium-low heat. Add the onions, peppers, carrot and garlic and cook, stirring until the vegetables are very tender and the onions are golden, about 8 minutes. Sprinkle with the chili powder and cumin and stir to blend, letting the spices toast for a minute or so. Add the turkey and cook, stirring and breaking up the meat until the turkey loses its pink color, about 5 minutes. Add the beans, broth and tomato paste. Bring to a simmer over medium heat. Reduce the heat and simmer, uncovered, stirring occasionally until the liquid has reduced and the chili has thickened, about 1 hour. Correct the seasonings and serve with bowls of toppings. Makes 8 servings.