Turkey & Black Bean Chili

Yes, it may be hot outside....ok it's VERY hot outside, but for some reason that is when I am most often craving foods that are best known for the cooler weather. So today, although the thermometer is over 100+ degrees, I am firing up the stove top and making a pot of chili.

This is an easy & tasty chili that is a healthier version of your traditional chili. It is also a recipe that one can use if they are diabetic & the low sodium content makes it blood pressure friendly.


2 lbs. ground turkey
2 pint jars homemade chicken stock (or use 2 [14-1/2] oz cans of low sodium, fat free store bought stock)
1 large onion, rough chopped
1/4 c. diced bell pepper
2-3 tsp. chili powder
1/4 tsp.ground cinnamon
1/4 tsp. paprika
2 (15-oz) cans black beans, drained & rinsed (or 1 family size can)
1 (30-oz) can crushed tomatoes
2 tsp. apple cider vinegar


In a large preheated stock pot, add turkey onion and bell pepper. Cook until turkey is no longer pink. Drain fat if any.

Stir in chicken stock, chili powder, cinnamon and paprika. Reduce heat to medium-low; simmer 10 minutes.


Add in black beans, tomatoes and cider vinegar. Bring mixture to a boil.

Reduce heat and simmer for 20 to 25 minutes or until thickened as desired.

Click HERE for printable recipe