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Effortless Black Bean Chili
My mom found the inspiration for this chili in a slow-cooker cookbook. After a few updates, all of us love it (even those of us who steer clear of beans). We think it's even better served over rice. —Amelia Gormley, Ephrata, Pennsylvania
Ingredients
- 1 pound ground turkey
- 1 small onion, chopped
- 3 teaspoons chili powder
- 2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano
- 1 teaspoon chicken bouillon granules
- 1 jar (16 ounces) mild salsa
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/2 cup water
- Optional toppings: sour cream, finely chopped red onion, chopped cilantro and corn chips
Directions
- 1. In a large skillet, cook and crumble turkey with onion over medium-high heat until no longer pink, 5-7 minutes. Transfer to a 4-qt. slow cooker.
- 2. Stir in all remaining ingredients except toppings. Cook, covered, on low until flavors are blended, 6-8 hours. Top as desired.
Nutrition Facts
1 cup: 242 calories, 6g fat (1g saturated fat), 50mg cholesterol, 868mg sodium, 26g carbohydrate (9g sugars, 6g fiber), 20g protein.
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