Southwest Turkey and Black Bean Chili
A hearty Southwestern chili with a little Indian flare. The base of this chili is an incredibly flavorful broth seasoned with tomatoes, garlic, cumin, and smoky chipotle in adobo. Turkey breast is seasoned with blackening spices and roasted until falling-apart tender, then shredded and simmered into the soup base along with tender black beans. A dollop of tangy sour cream on top completes the meal. This is the perfect soup to warm up any day of the week!
Nutritional facts
Protein
41g
Carbs
56g
Calories
620kcal
Fat
27g
Ingredients
Canola and Olive Oil Blend, Canned Black Beans, Plum Tomato, Cumin, Golden Raisins, Cashews, Garlic, Sour Cream, Onion, Turkey, Chicken Base, Chipotle in Adobo, Blackened Seasoning, Red Bell Pepper
Contains milk, cashews, wheat, soybeans.
Reviews
4.0
Based on 222 reviews
Weird to put a sauce cup in a bath of chili. Very messy.
Krista · 03/20/25
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About Akhtar Nawab
Chef Akhtar Nawab is chef and owner of Alta Calidad in New York. He is also a founding partner and CEO of Hospitality HQ (HHQ), a creative consulting and management group that offers bespoke solutions for culinary-driven concepts across the country. Nawab's innovative cooking has earned him critical praise throughout the years, beginning with his experience in the kitchen at acclaimed restaurants like Gramercy Tavern, Craftbar, and Craft. The Kentucky-bred chef of Indian heritage has embraced Mexican cuisine, connecting the layered, complex cooking and ingredients of Mexico with the Indian food he grew up eating. Nawab's debut cookbook, Good For You: Bold Flavors with Benefits, was published in August 2020.
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