Recipes

1. As the weather cools down, there’s nothing quite like a warm bowl of homemade chili. This flexible recipe uses everyday ingredients often available at a Redwood Empire Food Bank food distribution, like lean ground turkey and hearty black turtle beans, that can be used along with tomatoes and savory seasonings for a comforting bowl of chili.

Dried black turtle beans are an affordable, versatile pantry staple that adds fiber and plant-based protein to this satisfying dish. With a little planning to soak and cook the beans, you can turn simple ingredients into a delicious meal for the whole family. Short on time? Canned black beans work, too! Add extra vegetables or serve the chili over rice to make the meal go even further.

Makes: 6 servings

Prep Time: 15 minutes, plus soaking time for dried beans

Cook Time: 60 minutes

Ingredients

• 1 cup dried black turtle beans or 1 can (15 ounces) black beans
• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound lean ground turkey
• 1 can (14.5 ounces) crushed tomatoes
• 1½ tablespoons chili powder
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• ½ teaspoon ground cumin
• 1 tablespoon red wine vinegar
• 3–4 cups water or low-sodium broth, as needed
• Salt and black pepper, to taste

Instructions

1. Prepare the beans. If using dried black turtle beans, rinse them and remove any small stones or damaged beans. Place them in a large bowl, cover with several inches of water, and soak overnight for 8–12 hours. Drain and rinse before cooking. If using canned beans, simply drain and rinse them, then set aside.
2. Cook the dried beans. If using dried beans, transfer them to a large pot and cover with fresh water by about 2 inches. Bring to a boil, then reduce the heat and simmer until tender, usually 45–90 minutes. Add water as needed to keep the beans covered. Drain and set aside. Skip this step if using canned beans.
3. Sauté the vegetables. Heat the vegetable oil in a large pot over medium heat. Add the diced onion and cook for 4–5 minutes, until softened. Stir in the garlic and cook for another 30 seconds.
4. Brown the turkey. Add the ground turkey, breaking it up with a spoon. Cook for 6–8 minutes, until browned and cooked through, reaching an internal temperature of 165°F.
5. Add the beans and seasonings. Stir in the cooked dried beans or drained and rinsed canned beans, crushed tomatoes, chili powder, oregano, basil, cumin, red wine vinegar, and 3 cups of water or broth. Add more liquid as needed to reach your preferred consistency.
6. Simmer the chili. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for 30–45 minutes, stirring occasionally to allow the flavors to develop. Remove the lid during the final 10–15 minutes if you prefer a thicker chili.
7. Season and serve. Taste and add salt and black pepper as needed. Serve warm with your favorite toppings, such as shredded cheese, chopped cilantro, diced avocado, or sour cream.

Final Thoughts

This Ground Turkey & Black Turtle Bean Chili is a hearty, flexible meal that makes the most of affordable pantry staples. Add bell peppers, corn, or other vegetables for extra flavor, or serve it over rice to stretch the meal further. Leftovers can be refrigerated for 3–4 days or frozen for up to 3 months.