This smoky turkey and black bean chili makes a weeknight dinner from pantry staples. Mashing some of the beans thickens the chili without flour, and lime adds brightness just before serving.
Ingredients and directions
Prep 10 minutes · Cook 25 minutes · Serves 4 (one-quarter of the pot each).
Ingredients
- 1 tsp olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 lb 99% lean ground turkey breast
- 2 garlic cloves, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 (15 oz) can no-salt-added black beans, drained and rinsed
- 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
- 1 cup low-sodium chicken broth
- 1 tbsp fresh lime juice
- ¼ tsp fine salt, or to taste
Directions
- Heat oil in a Dutch oven over medium heat. Add onion and bell pepper and cook, stirring, for 5 minutes.
- Add turkey and break it into small crumbles. Cook for 6–8 minutes. Stir in garlic, chili powder, cumin and paprika for 30 seconds.
- Mash about half the black beans with a fork. Add all the beans, tomatoes, broth and salt. Simmer uncovered for about 12 minutes, stirring occasionally, until thickened and the turkey reaches 165°F.
- Stir in lime juice, taste for salt and divide into four equal servings.
Make-ahead tips
Refrigerate in shallow containers within two hours and use within three to four days. Add a splash of broth when reheating if the beans have thickened the chili.
How to track this recipe in the WW app
Add the ingredients and serving count to the WW Recipe Builder. Include any toppings or sides you serve. This recipe was developed independently and is not an official WeightWatchers recipe.