Here is a great recipe that can be effortlessly made and served at your next picnic or BBQ. The crock pot is a great way to cook in the heat of the summer as it doesn’t make the kitchen hot and the meal can be kept warm and served straight from the crock pot.
Serve some chips and salsa on the side or as an appetizer. Black Bean Chili is a fun, casual meal that is bound to satisfy.
- 2 large onions, finely chopped
- 2 fresh jalapeno peppers, diced
- 2 tsp. olive oil – plus more for browning meat if needed
- 1 lb. extra lean ground turkey
- 1 quart chicken stock, simmer to reduce to 2 cups
- 3 cans (15 oz.) black beans, rinsed and drained
- 1 can (15 oz.) refried pinto beans
- 2 cans (14.5 oz.) petite dice tomatoes
- 4 T fresh cilantro chopped
- 5 T chile powder
- 1 T ground cumin
- 1/4 cup fresh squeezed lime juice, plus sliced limes to squeeze into chili
- 1/2 cup chopped fresh cilantro, plus more for garnish if desired
- Heat olive oil in heavy frying pan, add chopped onions and saute 4-5 minutes, until softened and barely starting to brown. Add onions to crockpot. Add ground turkey to same pan, adding more oil if needed, then brown turkey well, breaking up as it cooks. Add turkey to crockpot.
- While onions and turkey are being cooked, put chicken stock into saucepan and simmer until reduced to 2 cups. When stock is reduced, add refried beans and whisk to blend into stock, then add to crockpot.
- While stock is reducing, place a colander in the sink and add canned black beans. Rinse beans well with cold water until no more foam appears. (This removes some of the salt from canned beans and makes them much more digestible.) Then add beans, stock-refried beans mixture, tomatoes, 4 T cilantro, chile powder, and ground cumin to crockpot. Cook on low 6-8 hours, or until beans are soft and flavors are well blended. When chili is done, stir in lime juice and chopped fresh cilantro and let cook 15 minutes. Serve hot, with slices of lime and additional chopped cilantro to add as garnish if desired.