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Turkey and Black Bean Chili Recipe

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This recipe for Turkey and Black Bean Chili, by , is from Taste of Townsend, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kay Smith


2 tsp. Extra Virgin olive oil
1 onion, chopped
1 green bell pepper, seeded and chopped
4 garlic cloves, minced
pound ground skinless turkey
1 (15 oz.) can black beans, rinsed and drained
1 (14 oz.) can diced tomatoes
1 tbsp. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
tsp. salt
cup shredded fat-free sharp cheddar cheese
cup fat-free sour cream
cup sliced scallions

Heat the oil in a large nonstick saucepan over medium-high heat.
Add the onion, bell pepper, and garlic.
Cook, stirring occasionally, until softened, about 5 minutes.
Add the turkey and cook, breaking it apart with a wooden spoon, until no longer pink, about 3 minutes.
Stir in the beans, tomatoes, chili powder, cumin, oregano, and salt; bring to a boil.
Reduce the heat and simmer covered, until the vegetables are very tender, about 30 minutes.
Serve with cheese, sour cream, and scallions.




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