Recipe: Turkey Black Bean Chili with Sriracha and Yogurt
Sunday, April 17, 2016

 Recipe Serves: 8

• 1 pound ground turkey breast
• 2 tablespoons cumin
• 1 tablespoon chili powder
• 1 tablespoon smoked paprika
• 1 teaspoon ground coriander
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 medium onion - diced
• 2 cloves garlic - grated
• 2 chipotle peppers in adobo - minced (optional)
• 2 sweet bell peppers - seeded and diced
• 6 ounces light beer (or sub chicken broth)
• 2 cups chicken broth
• 15 ounce can fire roasted diced tomatoes
• 2 tablespoons barbecue sauce
• 2 15-ounce cans of beans (we used black and kidney) - drained and rinsed
• ½ cup corn - fresh or frozen
• 1 cup plain Greek or low fat yogurt - for serving
• fresh cilantro and sriracha - optional garnish
Heat a large saucepot over medium-high and spray with cooking spray. Add turkey, cumin, chili powder, smoked paprika, coriander, salt and pepper. Cook until turkey is browned, stirring occasionally, 7-9 minutes. To the pan, add onion, garlic and peppers. Cook until vegetables are softened, 6-8 minutes. 
Add beer to deglaze, scraping up brown bits on bottom of pan using a wooden spoon.
Stir in chicken broth, tomatoes and barbecue sauce then return to a boil before adding in beans and corn.
Reduce heat to simmer and cook for 20-30 minutes or longer. Serve with a dollop of plain yogurt, sriracha and cilantro.
Can be stored in an air-tight container in the refrigerator for up to 7 days and will keep in freezer for up to 3 months.
By Liz of The Lemon Bowl
This column was printed in the April 17, 2016 - April 30 edition.

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