As soon as the temperature drops below 50, something in me decides it’s time to make soup. It’s one of my favorite things to do, actually. And, had I known how easy it is to make homemade soup, I would have started making it years ago! The most difficult thing about it is deciding what kind to make.
This week, it was Turkey Black Bean Chili. I know there are those who think that beans in chili are blasphemy, but, I say, the more the better! So, I put black beans AND pinto beans in mine.
You have to try this, it’s so easy, and so good. And, you can play around with some of the ingredients so it’s just a little bit different every time.
Turkey Black Bean Chili with Poblano and Leeks
1 1/2 lbs ground dark turkey meat
1/3 cup olive oil
1/2 cup chopped leeks
1 medium sized poblano petter, diced
1/2 bell pepper, red, yellow, or orange, whichever you prefer
3 heaping tsps of minced garlic
3 cans of crushed tomatoes (I like the fire roasted kind
1 1/2 cups organic chicken broth
1 can of spicey black beans, strained
1 can of pinto beans, strained
3 Tbsp of chili powder
2 tsp oregano
1 tsp cayenne pepper
Salt and pepper to taste
1 tbsp turmeric powder
1 tbsp cacao nibs
1 extra tbsp of garlic
* Heat the oil and leeks in a large pot for a few minutes on medium heat, just until the leeks are starting to get a little soft
* Add the peppers and garlic and heat for 2-3 minutes, until soft
* Add turkey meat and heat until browned, stirring and breaking up as you go
* Make sure all ingredients so far and mixed well and that the turkey is broken up into small pieces
* Add tomatoes, chicken broth, beans, and all spices.
* Stir well and heat to a boil
* Reduce heat and simmer for 30 minutes on low.
* Serve with whatever topping you like or just as is with chips, cornbread, or all alone, it stands alone deliciously.