Sunday, November 1, 2009
Wednesday Night Dinner: Turkey and Black Bean Chili
It got cold this week in Tucson, for a few days anyway, and this meal ended up being the perfect way to usher in lower temperatures. Just a simple turkey and black bean chili topped with shredded cheese and sour cream.
Turkey and Black Bean Chili
two cans of black beans, drained
two cans of diced tomatoes
three tablespoons of tomato paste
one medium diced yellow onion
salt and pepper
Saute the onions till translucent, then add ground turkey and brown. Add diced tomatoes, black beans and tomato paste. Season with a few teaspoons of spices and let simmer. If it looks too thick, add a little chicken broth, maybe about half a cup. Taste and add more spice if necessary. Allow chili to simmer for at least 30 minutes. Serve with sour cream and shredded cheese.