Comfort Food in a Bowl

Winter is in full swing in Baltimore. So today I’m thinking about warm beaches and warm food. Since only the latter is a reality at this point, I’m making my family’s favorite for dinner: Turkey Black Bean Chili. This recipe is in heavy rotation at my house, it’s one of the few meals that everyone loves and requests. It’s loaded with veggies and delicious spices, including one that may surprise you: Cinnamon. To add even more staying power, we enjoy it served over brown rice or quinoa.

This gluten free comfort food is easy to prepare, nutritious and versatile: add additional veggies or spice it up with a hotter chili powder, salsa, or your favorite hot sauce. It freezes well and can also double as a burrito or taco filling. What can’t this chili do?

Turkey Black Bean Chili

Ingredients:

2 tablespoons olive oil

1 cup chopped onion

1 red bell pepper, chopped

1 orange bell pepper, chopped

1/2 cup of carrots, finely chopped

3 cloves garlic, minced

1 tablespoon tomato paste

1 pound lean ground turkey

2 cans (16 oz.) black beans, drained and rinsed

3 cups gluten free chicken or bone broth

1 (16 oz.) jar of salsa

Spice Mixture (blend together in small bowl):

2 tbsp. Mild Chili Powder

1 tbsp. Ground Cumin

1 tbsp. Ground Cinnamon

1 tsp. Salt

1 tsp. Black Pepper

• In a large pot, heat olive oil over medium heat. Add onions, bell peppers, carrots and garlic. Cook until tender, about 5-8 minutes.
• Add Spice Mixture and cook, stirring frequently for 3-4 minutes until spices are fragrant. Add tomato paste and cook another 2 minutes until lightly browned.
• Add turkey and cook, stirring frequently with a spoon to break up the meat. Cook until turkey is no longer pink.
• Add beans, broth and salsa and bring to a simmer.
• Reduce heat to medium and continue to simmer, stirring occasionally for 45 minutes or until the chili has thickened.

Optional toppings: Avocado, Sour Cream, Cheddar Cheese, Chopped Cilantro.