Brian Anthony's Fall Turkey Black Bean Chili-Soup 🥣

Updated: Oct 19, 2021

It's like low-fat, low-carb, high protein, no-lactose, warm hug from Jesus during the Fall/Winter Season. (FYI: This would be perfectly paired with those 🍪 chocolate chip cookies previously posted for desert. Perfectly reasonably calorie balancing.)



What's the big difference between Turkey Black Bean Chili and Turkey Black Bean Chili Soup, you ask? Viscosity of broth, vegetables, and amount of liquid. Spicy or HOT, brothy or not...this soup category one-pot-wonder will have you screaming OLÉ all the way through Holidays into the new year!


Ingredients

  • 2 teaspoons of EVOO (Extra Virgin Olive Oil

  • 5 cloves of garlic minced fine

  • 2 white or yellow onions, chopped med fine

  • 1 packet of chili powder seasoning

  • 1 teaspoon dried oregano or Italian seasoning

  • 1 teaspoon thyme

  • 3 teaspoons salt

  • 1 teaspoon fresh-ground black pepper

  • 2 cups canned crushed tomatoes - 15-ounce can ea.

  • 1 quart boxed chicken stock or vegetable stock

  • 2 cans black beans - 15-ounce can ea.

  • 1.5 pounds of Jennie-O All-Natural 93/7 Ground Turkey

  • 3 diced small carrots

  • 3 diced small celery stalks

  • 2 dried Bay Leaves

The COOL topping:

  • Half cup of 0% Fat Greek Yogurt.

  • Half lemon or lime juice.

  • 1/2 teaspoon cumen.

  • Couple of shakes of Tapatio.

  • Stir to combine and season with salt and pepper to taste.


Instructions

  • Prep all veggies ahead of time for when ready to cook.

  • Optional: For those who "like it hot", add 1/2 diced fine fresh green chili (or 1 can of diced green chilis).

  • In a large pot on medium heat add olive oil to cover the bottom of the pot and sautée all onions, carrots, garlic and celery with some salt to draw out the moisture and soften the veggies.

  • Sauteé all vegetables till they are al dente /ælˈdɛnte "to the tooth" and add your ground turkey meat to the pot and cook that until browned.

  • Stir in the chili powder and all seasonings into the browned meat with bay leaves for a bout 2 minutes. (OPTIONAL: You can also add a palm full of sweet and smokey Trader Joe's Smoked Paprika if you are feeling "extra". 😉)

  • At this point, add the canned crushed tomatoes to the pot and stir for about 2 minutes until combined.

  • Add the black beans followed by your stock of choice and simmer on low for 20 mins so the beans start to break down into the broth adding some viscosity to the liquid (makes for a velvety smooth broth).

  • Don't forget to fish out the bay leaves before serving!

Variations

  • If you are feeling adventurous, add in 1 can of garbanzo beans or 1 can of kidney beans and add 1/2 a bag 🌽 of Trader Joe's Frozen Fire Roasted Sweet Corn! DELISH!.

  • Add Sauteed Diced Squash or Roasted Diced Pumpkin to the pot for some additional FALL VIBES and filling satisfaction.

Add-on Toppings!

  • Gluten-Free Corn Tortilla Chips either home made (very easy) or store bought.

  • Almond Milk or Cashew Milk Shredded Cheddar Cheese. I'm obsessed with DAIYA! Daiya is the best tasting lactose-free cheese substitute on the market -- take it from some like me who's been CURSED with a stomach issues for a lifetime.

  • Pico de Gallo

  • Cilantro - it's a MUST FOR ME...but some people think it tastes like soap - so do what God tells your taste buds to do.

  • Avocado - duh.

Warning: If your body cannot digest legumes (see link) - DO NOT MAKE THIS (and if you do do not come for me)...or at least have some enzymes handy or you will not be happy for at least a week. Just sayin'... #realtalk #disclaimer





Topping pics...


Homemade Gluten Free seasoned tortilla chip topping.

Fresh Guac topping is always an option!






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