Vegan Turkey Chili with Turmeric & Black Beans
Total time1 hr
Prep time15 min
Cook time45 min
4.9(18)
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Learn more →Ingredients
6 servings
- 2 tbsp extra virgin olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1½ lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- ½ tsp black pepper
- 1 tsp salt, plus more to taste
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 medium sweet potato (about 10 oz), peeled and cut into ½-inch cubes
- 2 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tbsp tomato paste
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
- 1 avocado, sliced (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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