On a cool Fall evenings, I often crave chili. While a pot that's simmered on the stove all day is intensely flavorful and satisfying, a quick week night rendition filled with aromatic spices, black beans, and chunks of turkey, is equally gratifying.
This recipe employs cooked turkey, but, if you prefer, feel free to substitute rotisserie chicken or ground turkey.
Don't forget the condiments — sour cream, fresh lime wedges, and grated cheddar cheese enhance the comforting richness of the dish. To serve this rapid chili to your family, get the recipe and
- 1 large white onion, coarsely chopped
- 2 bell peppers (any color), cut into 1-inch pieces
- 3 tablespoons vegetable oil
- 1 tablespoon chili powder
- 1 teaspoon chipotle chile powder
- 2 teaspoon packed brown sugar
- 1 (28-ounce) can whole tomatoes in juice
- 1 (19-ounce) can black beans, rinsed and drained
- 1/2 cup water
- 2 cups cooked turkey, cut into 1-inch pieces
- Accompaniments: sour cream; sliced avocado; chopped white onion; lime wedges
- Cook onion and peppers in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, 12 to 15 minutes.
- Add spices and brown sugar and cook, stirring, until fragrant, about 1 minute. Add tomatoes with juice, breaking them up with back of a spoon, then add beans, water, and 1 teaspoon salt and simmer, covered, 15 minutes.
- Stir in turkey and let stand, covered, until heated through, 5 minutes.
- Chili, Main Dishes