Preparation Time: 10 minutes / Cook Time: 2 hours
(Cook the night before and reheat for a quick dinner.)
1 cup of dry black beans
4 cups water
1 arbol or jalapeno chili
2 small bay leaves
1 tbsp. vegetable oil
1/2 pound coarsely ground turkey, white meat
1/2 large yellow onion, diced
1/4 tsp. salt (optional)
1/4 tsp. freshly ground black pepper
2 cloves garlic, peeled and minced
1 green bell pepper, seeded and diced
1/2 tbsp. chili powder
1/2 tbsp. ground cumin
2 canned chipotle chilies, stemmed and minced
1 cup low-sodium chicken broth
1 tbsp. low-fat or fat-free sour cream
1. Place the beans in a large pot with the water, the arbol or jalapeno chili, and bay leaves. Bring to a boil. Reduce to a simmer and cover. Cook until tender, about 1 hour. Remove and discard the chili and bay leaves. Do not drain the beans.
2. Heat the vegetable oil in a large heavy pot over medium-high heat. Cook the turkey, stirring often and breaking up with a spoon, until evenly browned.
4. Stir in the garlic, green pepper, chili powder, cumin, and chipotles. Cook, stirring often, for 3 minutes, or until aromas are released.
5. Stir in the black beans with their liquid and the chicken broth. Cook uncovered for 40 minutes, or until the flavors have blended and the chili has thickened. Divide into four bowls and add 1-1/2 teaspoons of sour cream on top. Serve.