Friday, August 6, 2010

Turkey & Black Bean Chili

2 lbs. ground turkey
2 pint jars homemade chicken stock (or use 2 [14-1/2] oz cans of low sodium, fat free store bought stock)
1 large onion, rough chopped
1/4 c. diced bell pepper
2-3 tsp. chili powder
1/4 tsp.ground cinnamon
1/4 tsp. paprika
2 (15-oz) cans black beans, drained & rinsed (or 1 family size can)
1 (30-oz) can crushed tomatoes
2 tsp. apple cider vinegar

In a large preheated stock pot, add turkey onion and bell pepper. Cook until turkey is no longer pink. Drain fat if any. Stir in chicken stock, chili powder, cinnamon and paprika. Reduce heat to medium-low; simmer 10 minutes. Add in black beans, tomatoes and cider vinegar. Bring mixture to a boil. Reduce heat and simmer for 20 to 25 minutes or until thickened as desired.

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