Two-Bean Turkey Chili

 Two Bean Turkey Chili

Prep:     15 minutes
Cook:     50 minutes
Makes:   6 servings


Use canned beans for a quick meal on the table.  Mix and match varieties – kidney, pinto, black, and so on.

2 tablespoons extra virgin olive oil
1 large Spanish onion, chopped
3 cloves garlic, minced
1 red and 1 yellow pepper (or 2 red peppers), chopped
2 pounds freshly ground turkey
1 tablespoon ground cumin
2 tablespoons chili powder
2 1/4 cups cooked kidney or pinto beans, drained, or 1 can (15 ounces)
2 1/4 cups cooked white beans, drained, or 1 can (15 ounces)
1 can (28 ounces) plum tomatoes, chopped, with liquid
1 tablespoon balsamic vinegar
Tabasco sauce or cayenne pepper, to taste
Chopped black olives, scallions, and 1 tablespoon grated Parmesan or Romano cheese per serving


In a 5-6 quart soup pot, heat the olive oil and saute the onion, garlic, and peppers for 10 minutes over medium heat. 

Add the turkey and saute for another 5 minutes.  Add the cumin and chili powder and cook for 5 minutes more.

Add the cooked beans, chopped plum tomatoes and their liquid, and balsamic vinegar.  Cook, covered, for 15 minutes.

Add Tabasco or cayenne to taste and cook, covered, for another 15 minutes.  Serve piping hot garnished with chopped olives, scallions, and grated cheese.

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