<h1>Turkey Black Bean Chili [Tried & True-ly Yummy]</h1>

Recipe found on:http://ldsliving.com/story/71389-400-calorie-meals-that-actually-taste-good?page=3

This Turkey Black Bean chili definitely holds a lot of different complementary foods in one pot, but also seemed LITE, refreshing and filling. Not sure about you, but I am not always so fond of eating a huge delicious meal...to then feel like I cannot move off of the couch comfortably! HA... So this dish will sure to please you and the family, but keep you on your feet :) Whats nice about this recipe is that it can be cooked on your stove top or in your crock pot!

**I would also suggest adding some sweet whole kernel corn to this too! I think that would add a nice salty sweet element. Going to add that next time.

Here is what you will need...

Turkey Black Bean Chili

Serves 4–6

This colorful chili works great in the crock pot or stove top. Be creative and add a variety of veggies—I usually clean out the produce bin when I make this recipe. Freeze leftovers for a fast weeknight meal.

· 1 pound lean ground turkey

· 1 teaspoon olive oil

· 1–2 cups sliced carrots, diced potatoes, chopped bell pepper (optional)--[I added orange bell pepper, our families fav. colored pepper]

· 1 large onion, diced --[used dried onion flakes, a couple Tbsp worth]

· 4–5 garlic cloves, chopped

· 1–2 jalapeño peppers, seeded and sliced (optional)--[I didn't add]

· 1–2 tablespoons each to taste: chili powder, cumin, basil, oregano --[I only used half-1 Tbsp of the cumin and basil]

· 1–2 teaspoons each to taste: kosher salt, coarse ground black pepper

· 2 cans fire-roasted diced tomatoes

· 1–2 cans low-sodium black beans, drained and rinsed 

· 1–2 whole bay leaves

· 1 tablespoon red wine vinegar [Don't leave this out!...really brings all the flavors together!]

AND**I would also suggest adding some sweet whole kernel corn to this too!

Directions:

1. Brown turkey in a nonstick skillet with oil over medium-high heat. Add carrots or vegetables if desired. When meat is almost done and vegetables are soft, add onion, garlic, and jalapeños, stirring occasionally until onions are tender. Transfer meat mixture to slow cooker or continue on the stovetop in a larger pot.

2. Add spices, salt and pepper, tomatoes, and beans. Stir to combine ingredients. Drop in bay leaves. Heat through, stirring occasionally. If using a slow cooker, allow chili to warm through on low setting for 1–2 hours. If using stove top, simmer chili for 20–30 minutes. Add vinegar just before serving and remove bay leaves.

3. Garnish with fat-free sour cream or Greek yogurt, sliced green onions, Monterey jack cheese, cilantro, or chopped avocado. Serve with toasted corn tortilla and cheese quesadillas, if desired.

Enjoy the cold weather a little longer with this 

hearty cold-weather meal :)