Turkey and Black Bean Chili

Author

Helen Park

Servings

3 quarts

Category

Side Dish

Appetizer

Ingredients

• 4 Tbsp vegetable oil divided
• 1 pound ground turkey
• 1 cup onion diced ¼”
• ½ cup jalapeno, seeded and diced ¼”
• 2 tsp fine sea salt
• 1 Tbsp granulated garlic
• 4 Tbsp Amahari blend
• 4 Tbsp tomato paste
• 1 28oz can diced tomato
• 1 quart chicken stock (or vegetable stock, or water)
• 1 can black beans, drained and rinsed
• 1 Tbsp Apollonia blend
• -
• Shredded cheese
• Tortilla chips
• Sour cream
• Pickled jalapeno
• Hot sauce
• Chopped scallion

Directions

1. In a heavy bottom pot, heat 2 tablespoons of oil until smoking hot and crumble in the ground turkey to sear for 5 minutes or until golden brown.
2. Add the onion, garlic, salt, and 2 more tablespoons of oil and continue cooking over medium heat for 5 more minutes or until the onions and jalapeno have softened.
3. When ready add the garlic, Amahari, and tomato paste and stir well to combine
4. Add the diced tomato, chicken stock, and beans and bring the pot to boil over high heat, stirring occasionally.
5. Reduce the heat to simmer for 1 hour or until the chili is thickened and flavorful.
6. Stir in the Apollonia blend and enjoy with toppings!