Two-Step Turkey & Black Bean Chili

The week of Thanksgiving is usually a busy time for most, including me.  I'm cleaning my house like a maniac (wondering how on God's green earth my house ever got so dirty), battling the crowds at the grocery store to get the shopping done (holiday shoppers are psycho, I swear), beginning the food prep for the big day (serving anywhere from 15-25 people is no small feat, I tell ya!), and taking care of my 2½ year old on top of it all (can't complain about this one ♥).

When it's finally time to cook dinner all I want is something quick and easy that won't get me any flack from the fam.  This chili really is the easiest ever and I'm happy to say that it was well received by my daughter (her exact word were, "Yummy yummy yum!") and my husband, who went back for seconds.  I hope it'll take the stress out of one of your evenings this week as you prepare for your holiday feast  If you don't get to making this one until after Thanksgiving, just shred up some of that leftover turkey you've got in the fridge and use it in place of the ground turkey.

Well, now I'm off to get my Sugar Coated Pecans in the oven in hopes of getting them in the mail to my Grandmother before Thursday; they're her Thanksgiving favorite.  One more thing to mark off my to-do list.  Have a happy and safe Turkey Day, everyone!

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  • 1 lb ground turkey breast
  • 1 28 oz can  tomatoes, diced (undrained) or crushed
  • 1 16 oz jar salsa (Hot if you like hot, mild if you like mild.)
  • 1 15 oz can black beans, drained and rinsed
  • 1 tbsp chili powder

  1. In a large saucepan over medium high heat, brown ground turkey until no longer pink.
  2. Add remaining ingredients and bring to a boil.  Reduce heat and simmer for 20 minutes, stirring occasionally.

  • Optional toppings: shredded cheese, diced onions, Frito's Corn Chips, pickled jalapenos or sour cream.
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