Recipe by COLLEGE INN® Broth
"Serve this hearty turkey and black bean chili garnished with sour cream, chopped avocado, and cilantro."
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shredded cooked turkey
1 (14.5 ounce) can
COLLEGE INN® Light & Fat Free Beef Broth
1 (15 ounce) can
low-sodium black beans, undrained
DEL MONTE® Ketchup
chopped dried apricots
What made this so good was the sauce. The aroma of this being made was delicious. I was happy to have it fill my home. I'm giving it four stars just because it's hard for me to wrap my palate around turkey in chili instead of beef. It was a little wierd for me, but the sauce practically made up for it. Very tasty dish!
This received rave reviews from the whole family. It is a great and unique use for leftover turkey - especially the dark meat that so often goes to waste in our house! I had to double the recipe for my crowd and ran short of a few ingredients, so I made the following changes: I added a can of corn instead of the second can of back beans; I added 1.5 cups of turkey stock instead of the second can of beef broth; instead of 2 tsp cumin, I used 3/4 tsp ground cumin (all I had left), 1 tsp cumin seeds, and 1/2 tsp coriander.
My husband and 5 year old son ate the entire batch in one day. A great use for leftover turkey with ingredients we had in the house. Would taste even better with chicken!
I love chili. I've never thought about using leftover turkey for it though. I bet I'll be making chili on Friday next week now.
* Percent Daily Values are based on a 2,000 calorie diet.
COLLEGE INN(R) Turkey Black Bean Chili
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 62
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