Ingredients1 h 15 m servings 657 cals
- Put black beans in a large pot with water water to cover; bring to a boil. Reduce heat to medium-low and cook at a simmer until tender, 30 to 40 minutes; drain. Return beans to the pot.
- Heat olive oil in a large cast-iron skillet over medium heat. Cook and stir turkey in the hot oil until completely browned, about 10 minutes; add sweet onion and continue cooking and stirring until the onion is translucent, about 10 minutes more. Add to the black beans.
- Stir tomatoes, corn kernels, maple syrup, molasses, Hungarian paprika, chili powder, garlic powder, chipotle chile powder, cayenne pepper, and sea salt into the black bean mixture; bring to a simmer and cook until heated through, 15 to 20 minutes. Top servings of chili with yogurt and green onions.
Per Serving: 657 calories; 18.3 g fat; 82.4 g carbohydrates; 45.2 g protein; 87 mg cholesterol; 541 mg sodium. Full nutrition
ReviewsRead all reviews 3
This was great! I used dried pinto beans instead of black beans (since that's what I had), and we used cooked turkey I already had in the refrigerator (from the Simple Classic Roasted Turkey on ...
AMAZING! I added two small cans of tomato sauce, two tablespoons of brown sugar and doubled the molasses.