Black Bean and Turkey Chili Recipe
04. Jan, 2009 
7 Comments
I made this chili last week as the beginnings of my post-Christmas detox. Anybody else craving simple, light, healthy food yet? In actual fact, I made this between Christmas and New Years and am trying to start my detox over since it didn’t really stick. (In case you are curious in this house detoxing means only one dessert, only one large glass of wine and something healthy for dinner with lots of vegetables! I don’t mean a liquid only diet or a cabbage soup for a week.)
Rachael Ray’s recipes aren’t known for their healthfulness but I found this recipe for Uptown Down-Home Chili really good and healthy by making a few changes which are below. I actually found this recipe in Rachael Ray 365: No Repeats–A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook) but it is also posted on the food network website. It is so much harder to find healthy winter comfort food then healthy summer food! (See my tea mug behind the bowl? Desperately trying to keep warm here.)
Black Bean and Turkey Chili (serves 6)
2T extra-virgin olive oil, divided
1 lb. ground turkey
1 lb. ground chicken breast
2 T grill seasoning
½lb mushrooms, chopped
1 medium onion, chopped
3 ribs celery, chopped
1 large red pepper, chopped
2 cloves garlic, chopped
1 T Worcestershire sauce
3 canned chipotle peppers, chopped
1 T ground cumin
1 bottle beer
1 (15oz) can black beans, drained
1 (15oz) can crushed tomatoes
1 C chicken stock
3 T fresh thyme leaves
3 T cheddar, shredded for garnish
2 T chopped cilantro, for garnish
3 T plain yogourt, for garnish
Heat a large dutch oven over medium heat. Add 1T olive oil, the meat and grill seasoning. Use a fork to crumble the meat together and brown it evenly. Should take about 5 minutes. Remove the meat to a plate and add the other tablespoon of oil. Add the mushrooms and begin to brown for a few minutes. Once they start to soften push them to the outside of the pot and add the onions, celery peppers and garlic. Sweat until soft and then mix all together. Return meat to the pan and add Worcestershire, cumin, chipotle and stir. Then add beer and simmer while you deglaze (scrape up all the bits from the bottom with a wooden spoon). When the beer has reduced by half add the beans, tomatoes stock and thyme and simmer for ten minutes. Season to taste. Serve topped with shredded cheese, yogourt and cilantro.
Similar Recipes:
Black Bean and Beef Chili Stew
Red Lentil and Yam Curry
Tomatillo, Chicken, and White Bean Chili
Originally started as a way to document and learn to cook, the site chronicles my journey as I learn a few new things, create recipes, and have a disaster or two.
i had to read your post twice, after i saw “healthy” and “rachel ray” together!
this sounds really good. i will be trying this, i think i have some ground turkey in the freezer.
I think I will have to try this ~ it looks delicious
What a tasty looking chili! I like teh use of the turkey in it.
Sara – I know, I wanted to make something easy and comforting – which does make me think RR but finding a healthy option was a little more challenging.
linda – Let me know if you do!
Kevin – I love turkey in chilis, so good.
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Deborah
Term Life Insurance
That sounds like my kind of detox! What a great way to keep warm.
K – I just made this for dinner tonight, it was REALLY good! And not as heavy as ordinary chili seems to always be. I substituted non fat sour cream for the Yogurt, which still cut the chipotle spice nicely