Quick Black Bean Turkey Chili

It was a cold and rainy day. I found myself hungry and needing to make something of the seasoned ground turkey I had been defrosting in my fridge. With a can of black beans I decided to make my old standby dish, but little did I know I was going to put my foot in it, if I do say so myself.


2 T olive oil
.5 medium chopped
1 medium carrot diced
3 cloves garlic minced
1 T chili powder
1 t cumin
1 t dried oregano
1 t ground coriander
1 t chicken flavor Better Than Bouillon paste
.75 lb ground dark meat turkey
1 14-oz can low salt black beans, drained and rinsed
1 14-oz can fire roasted plum tomatoes and their juice
1 cup water
Kosher salt and fresh ground black pepper to taste
.5 t Walkerswood jerk seasoning (optional)
Cooked brown rice and chopped avocado to serve

Heat oil in medium saucepan over medium flame. When hot add onion and carrot, season with a little salt and pepper and sauté until onions are translucent, 3-4 minutes. Add next 6 ingredients and incorporate in the onion and carrot mixture. Sauté for 1 minute.


Add ground turkey to the pot, breaking up and mixing with the vegetables and seasonings. Cook until brown and meat releases its juices.


Add drained beans.


Add tomatoes and their juices. Break up tomatoes with the spoon. Add water. At this point should your palate require that Jamaican heat of jerk or scotch bonnet peppers stir in Walkerswood.


If used judiciously it gives complex flavor to an otherwise straightforward chili.

Reduce to a simmer, cover and cook for 20 minutes.


You can let it cool and freeze for another rainy day or have a nice hot bowl of it over brown rice and topped with creamy avocado.


My leftovers never made it to the freezer as I had to have another bowl for dinner and nestled the hot stew in a crispy cold salad the next day for lunch. I will make it again. Could be perfect for nachos this football season.


2 Comments Add yours

  1. Heather Harris says:

    Turkey Chili, okay!

    Where do I get Walkerswood jerk seasoning and Better Than Boullion paste?
    Also, does white meat ground turkey make a difference?

    1. SCHOP! Girl says:

      Thanks for reading Heather. That Walkerswood was a gift from my Jamaican sister in law but depending on where you live I am sure you can find it in a Caribbean grocery store or in the specialty isle of a good supermarket. Check out the link for more details.

      Better Than Boullion can be found at most markets. I bought mine at Fairway. There are different flavors (chicken, turkey, beef, vegetable) that come in regular and organic. It has a little MSG in it, but it is a great product to control the strength of your broth and your salt intake plus it has great taste.

      Like regular white meats, ground white meat turkey tends to be drier because it has little to no fat. It also needs a little more attention and diligence when in the browning process by continuing to break it up with the spoon. If it is essential that I use it, I will cook it, move it to the cutting board to manually chop it up and return it to the pan and proceed with the recipe.

      Please make more than you will need in one sitting. Cool it and freeze it in separate containers for one of those nights when you have a craving and you don’t feel like cooking. Good luck and let me know how it turns out for you.

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