The Sunday Review: Turkey & Black Bean Chili

Last week JennieO ground turkey was BOGO at the grocery store. You best be believin’ I stocked up. I’ve only recently started buying ground turkey but have quickly fallen in love with it. Toward the end of summer we were eating lots and lots of turkey burgers. I figured to save me time & thinking ahead of defrosting something, I would just keep a packaged of the ground turkey out for dinner last Sunday night. JennieO’s website has a lot of great recipe suggestions so I headed there and found this recipe.

Turkey Black Bean Chili


Level of Difficulty: Super, super easy

What I did Differently: The recipe called for 28 oz can of whole tomatoes, cut up. Well, I used 2-14 oz cans of diced tomatoes and since I don’t totally love all things tomato, I drained one of the cans before I put it in the pot. Then, I added a whole can of chicken broth.

Serving Suggestions: I served this with saltine crackers, shredded cheese & sour cream and a salad on the side.

PROS: It was good & healthy! And it made enough that I had at least 3 servings worth of leftovers…2 of which are in my freezer. Perfect for the mornings I’m running behind and don’t have time to throw a lunch together!

CONS: Cons? What cons? Seriously…this would was great all the way around.

Will we make it again?: I’m sure I will, but not necessarily any time soon. We don’t eat a lot of soups…especially not chili. But, I’m definitely keeping this in my cooking arsenal. It’d be a great dish for a tailgater or something like that too!

With Thanksgiving coming up later this week, I’m not trying any new recipes…before Thanksgiving we’ll just be keeping it simple and after Thanksgiving we’ll be eating a whole lotta leftovers!

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