Turkey and Black Bean Chili Bowls
A speedy and savory chili made with lean ground turkey, hearty black beans, and diced tomatoes, seasoned to perfection and served over instant rice with a sprinkle of cheese and crushed tortilla chips.
- Prep: 10 min
- Cook: 18 min
- Total: 28 min
- Servings: 1
- Cuisine: Mexican
- Difficulty: Easy
- Cost: $3.19/serving
Dietary
- Nut-Free
- Soy-Free
- High-Protein
- High-Fiber
Tags
- quick
- healthy
- comfort food
- savory
- spicy
Ingredients
- 4 ounce ground turkey (lean)
- 0.5 tablespoon olive oil
- 0.25 yellow onion (diced)
- 1 clove garlic (minced)
- 0.5 cup canned diced tomatoes (undrained)
- 0.5 cup black beans (rinsed and drained)
- 0.5 teaspoon chili powder
- 0.25 teaspoon ground cumin
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
- 0.5 cup instant white rice
- 1 tablespoon shredded cheddar cheese
- 0.25 cup corn tortilla chips (crushed)
Instructions
- Cook the instant white rice according to package directions. Set aside.
- Heat olive oil in a small saucepan or deep skillet over medium heat. Add the diced yellow onion and cook for 3-4 minutes until softened.
- Add the minced garlic and ground turkey to the skillet. Cook, breaking up the turkey with a spoon, until no longer pink, about 5-7 minutes. Drain any excess fat if necessary.
- Stir in the canned diced tomatoes, rinsed black beans, chili powder, ground cumin, salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 5-7 minutes to allow flavors to meld.
- Spoon the cooked instant white rice into a bowl. Top with the turkey and black bean chili. Sprinkle with shredded cheddar cheese and crushed corn tortilla chips before serving.
Notes
Adjust the spice level to your preference by adding a pinch of cayenne pepper or a dash of hot sauce. Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition (per serving)
- Calories: 485
- Protein: 33.7 g
- Carbohydrates: 48 g
- Fat: 19.3 g
- Fiber: 10.9 g
- Sodium: 1250 mg
- Saturated Fat: 5.4 g
- Sugar: 5.7 g
- Cholesterol: 70 mg