Turkey Black Bean Chili

Photo: Annabelle Breakey; Styling: Karen Shinto

• 2 tablespoons safflower oil or olive oil 
• 1 medium onion, chopped 
• 1 yellow or orange bell pepper, chopped
• 1 large poblano chile, chopped
• 2 garlic cloves, minced
• 1 pound ground turkey 
• 2 cans (28 oz. each) diced tomatoes 
• 2 cans (15 oz. each) black beans, preferably reduced-sodium, rinsed and drained
• 3 tablespoons tomato paste
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 1/2 teaspoons agave nectar or 2 tsp. sugar
• Juice of 1 lime
• Kosher salt (optional)
• Shredded cheddar cheese and chopped cilantro (optional) 

Preparation

1. 1. Heat oil in a large pot over medium-high heat. Sauté onion, bell pepper, chile, and garlic, stirring often, 5 to 6 minutes. Add turkey, increase heat to high, and cook, stirring often and breaking meat into chunks, until it's no longer pink, 4 to 5 minutes.
2. 2. Stir in tomatoes, beans, tomato paste, chili powder, cumin, and agave. Cover and bring chili to a boil, stirring often. Reduce heat and simmer, stirring occasionally, until flavors are blended, 45 minutes to 1 hour. Stir in lime juice. If you like, add salt to taste and serve with cheese and cilantro.
3. Make ahead: Up to 3 days, chilled. To transport, bring to boiling and pack in a preheated thermos.
4. Note: Nutritional analysis is per 1 1/2-cup serving.

Kevin Nelson, Terra Bistro, Vail Mountain Lodge & Spa, Vail, Colorado, Sunset
JANUARY 2011