A delicious and mostly healthy creamy chili. This recipe is perfect served with cornbread on a cool day.
Makes 6 servings
Ideal slow cooker size: 4-5 quart
1 diced onion
1 Tbsp olive oil
2 cups beef broth (or 2 cups water + 1 tsp shirley j beef bouillon)
1 lb ground turkey
1 (14.5 oz) petite diced tomatoes with juice
2 (14.5 oz) cans black beans, rinsed and drained
1 (14.5 oz) can refried beans (or you can make your own)
1 cup salsa (mild, medium or hot…whatever you prefer)
1 Tbsp chili powder
1 Tbsp cumin
1/4 cup lime juice
Fresh cilantro, to taste
Salt and pepper
1. Heat the olive oil in a pan over medium high heat. Add in the onion and cook for about 4 minutes. Then add in the ground turkey and brown for about 5 minutes. Add onions and turkey to slow cooker.
2. Add in the beef broth, tomatoes, black beans, refried beans, salsa, chili powder and cumin.
3. Cover and cook on LOW for about 6 hours.
4. Stir a bit and then add in lime juice and salt and pepper to taste.
5. Ladle into serving bowls and top with as much (or as little) cilantro as you want!
Note: You can also serve this with cheese and sour cream, but I didn’t need it because of the creaminess of the refried beans.
Recipe adapted from Kalyn’s Kitchen
This was a delicious chili! I loved the addition of the refried beans. What a great way to add creaminess, without adding a ton of cheese and sour cream. The lime juice gave it a flavor burst and, of course, the cilantro is my favorite thing ever! 4 stars.