One-Pot Cowboy Turkey Black-Bean Chili Recipe

American cuisine · 450 calories

One-Pot Cowboy Turkey Black-Bean Chili recipe

About this recipe

This hearty and robust One-Pot Cowboy Turkey & Black-Bean Chili is a garden-fresh, protein-packed delight that combines the smoky charm of a street-style classic with the comfort of a home-cooked meal. Featuring tender turkey mince, black beans, and vibrant vegetables, this chili is perfect for spice lovers and meat enthusiasts alike. With no or , it's a simple yet flavorful dish suitable for a united family lunch. The dish is cooked entirely in one pot, making cleanup effortless, while delivering satisfying depth and warmth with every bite.

Ingredients

  • 454 g Southcliffe Turkey Mince 454G
  • 400G Trs Canned Black Beans 400G
  • 1 Piece Red Bell Pepper, 1pcs | Gopuff
  • 1kg 1kg Green Pepper
  • 1 stick Organic Celery Stick
  • - La Chinata Sweet Smoked Paprika
  • 100 G Trs Ground Cumin Jeera Powder
  • 100G Trs Chilli Powder 100G
  • 50G Pepper Black Ground BWFO
  • - Tata Salt
  • 1 Ltr Ktc Sunflower Oil
  • 10G Rajah Bay Leaves 10G
  • - Borough Broth Company Free-Range Organic Chicken Bone Broth
  • 500 Ml Cj Beksul Apple Vinegar 500ml
  • 199G La Costena Sliced Green Jalapeno Peppers, 199G
  • 480G Epicure Roasted Red Peppers
  • - Amul Masti Dahi

Instructions

  1. 1. Heat the vegetable oil in a large pot over medium heat. Add the turkey mince and cook, stirring occasionally, until browned, about 5-7 minutes.
  2. 2. Stir in the diced red and green bell peppers, celery, jalapenos smoked paprika, cumin, chili powder, black pepper, and salt. Cook for 3-4 minutes until the vegetables begin to soften.
  3. 3. Add the drained black beans, bay leaf, and chicken stock to the pot. Stir well and bring the mixture to a gentle simmer.
  4. 4. Cover the pot and let the chili cook for 20-25 minutes, stirring occasionally to prevent sticking. Adjust the heat to maintain a low simmer.
  5. 5. Once the chili has thickened and the flavors have melded, stir in the apple cider vinegar for a tangy finish. Remove the bay leaf before serving.
  6. 6. Serve the chili hot in bowls, garnished with sliced green spring tops and smoky red pepper crema if desired. Enjoy!