High-Flying Gluten-Free Turkey Black Bean Chili Recipe - Breads from Anna

High-Flying Gluten-Free Turkey Black Bean Chili Recipe

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MAKES 6 SERVINGS • PREP TIME: 20 minutes • COOK TIME: 35 minutes

This recipe, created by Chef Rebecca KatzI own all of Rebecca’s cookbooks because she is focused on health and flavor!  Every recipe I have tried is a success and easy to prepare.This recipe came from her book The Healthy Mind Cookbook. I own all of her cookbooks and tell all my friends and family this is a must and is available on amazon if you would like to read more. 

 Ingredients:

  • 4 cups cooked black beans, or 2 (15-ounce) cans, rinsed
  • Freshly squeezed lime juice
  • Sea salt
  • 3 tablespoons extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 1 large clove garlic, minced
  • 1 jalapeño, deribbed, seeded, and minced
  • 2 teaspoons chili powder
  • 1 teaspoon ancho chile powder
  • 1 teaspoon smoked paprika
  • 1 heaping teaspoon ground cumin
  • 1 teaspoon dried oregano, gently crushed in your hand
  • ½ heaping teaspoon ground cinnamon
  • 1 pound ground white or dark turkey meat, or a combination
  • 1 (28-ounce) can crushed tomatoes
  • 2 red bell peppers, chopped into bite-size pieces
  • 1 tablespoon Grade B maple syrup
  • Freshly squeezed lime juice

 CILANTRO AVOCADO CREAM (OPTIONAL)

  • 1 avocado, halved and scooped out
  • 2 tablespoons water
  • ¾ teaspoon freshly squeezed lime juice
  • 2 teaspoons coarsely chopped fresh cilantro
  • ¼ teaspoon sea salt

Directions:

In a bowl, combine the drained, rinsed beans with a spritz of lime juice and a pinch of salt; set  aside. In a 6-quart pot, heat the olive oil over medium heat. Add the onions and a pinch of salt and sauté for 3 minutes, until the onions are translucent. Add the garlic, jalapeño, chili powder, ancho chile powder, paprika, cumin, oregano, and cinnamon and sauté for another minute. Add the turkey and ¼ teaspoon of salt, breaking up the meat with a wooden spoon, and brown for about 3 minutes. If the pan is dry or the spices stick, pour in a little juice from the tomatoes to deglaze the pan, stirring with the wooden spoon to loosen any bits stuck to the pan. Add the tomatoes and another pinch of salt, then the peppers and beans and another pinch of salt. Stir to combine. Bring it to a simmer over medium low heat, then cover and simmer for 20 minutes, stirring occasionally. Remove the cover and simmer for 10 minutes more, stirring occasionally. Stir in the maple syrup. Taste, and add lime juice and salt as needed.

To make the cilantro avocado cream (which is an optional garnish), put the avocado, water, lime juice, cilantro, and salt in a blender and process until very smooth, about 1 minute. Transfer to a small bowl. Serve the soup in individual bowls garnished with a dollop of the cilantro avocado cream.

CHEF REBECCA KATZ NOTES: Chili powder is a spice mix made of ground chile peppers (including cayenne), paprika, cumin, garlic, onion, and black pepper. If you use my favorite chili powder blends in this chili, keep the ancho chile powder and, for the 2 teaspoons of chili powder, sub in 2 teaspoons of Chili Dark Powder, 1 teaspoon of Chili New Mexico Powder, and 1 teaspoon of Chili California Powder, all from wholespice.com. If fresh red bell peppers are not available, jarred roasted red bell peppers will do in a pinch. If you don’t want to haul out your blender or food processor to make the cilantro avocado cream, place all the ingredients in a bowl and mash them together using the back of a fork. It won’t be smooth and creamy, but it will still be yummy.


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