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Black Bean Turkey Chili with Corn Muffins and Whipped Honey

August 26th, 2009

chili2

You have to dig a recipe that can be made one day ahead and refrigerated, or up to three weeks ahead and frozen. This flavorful chili from Cooking for Two: Perfect Meals for Pairs was accompanied with a corn muffin recipe but I usually buy the Jiffy corn muffin mix instead. It’s a fraction of the price and is always consistent. You can dress the mix up with an ear of fresh corn, cheddar cheese or jalapenos.  It’s a rainy day treat with the spicy chili and honey butter slathered corn bread. 

Black Bean Turkey Chili with Corn Muffins and Whipped Honey

2 tablespoons olive oil
3/4 large yellow onion, coarsely chopped (about 1 1/2 cups)
2 large cloves garlic, minced
1/2 large yellow bell pepper, chopped
1 teaspoon ground cumin
1 pound ground turkey
1/2 tablespoon chili powder
1/2 teaspoon cinnamon
2 (15 ounce) cans black beans, well drained
1 (14 1/2 ounce) can diced tomatoes with their juices
Salt and pepper

Optional Garnishes:
2 tablespoons sour cream
2 tablespoons grated sharp cheddar cheese
2 tablespoons sliced red or green onion
hot sauce

Heat the oil in a large, heavy pot over medium high heat. Add the onion, garlic, bell pepper, and cumin. Saute until the onion is soft and golden, stirring frequently, about 10minutes.

Add the turkey and brown for 10 minutes, then stir in the chili powder and cinnamon. Add the black beans and tomatoes with their juices, and bring to a boil. Reduce the heat to medium. Simmer uncovered until the liquid is
reduced by half, stirring occasionally, about 30 minutes.

Transfer 2 cups of the chili to a food processor or use a hand/immersion blender. Blend to a coarse paste, then return to the pot. Simmer the chili to thicken further, if desired. Season the chili with salt and pepper to taste.

To serve, spoon into two large soup bowls, garnish with the toppings, as desired, and arrange the Corn Muffins alongside.

Whipped Honey

 1/2 stick unsalted butter
2 tablespoons honey

Soften the butter. Add the honey and fold it into the creamy butter. Keep creaming the two together until completely blended. Place the mixture in a small dish, level off with a knife, and place in the refrigerator until 15 minutes before serving.

 

 

Filed under: Poultry & Game Birds, Soups

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2 Comments

2 responses so far



  • 1 sara Aug 26, 2009 at 7:40 pm

    Looks amazing! I must make this! :) Gorgeous photos!

  • 2 Kristine Aug 27, 2009 at 6:31 pm

    I tried this recipe tonight and it got rave reviews! I added a few red pepper flakes and a can of green chiles for some extra kick. Thanks for sharing.

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