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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
620
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
Reviews
4.0
Based on 70 reviews
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Jaskaran Virdi · 06/11/23
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About Akhtar Nawab
Akhtar Nawab is chef and owner of Alta Calidad in New York, Otra Vez in New Orleans, and Prather’s on the Alley in Washington, DC. He is also founding partner and CEO of Hospitality HQ (HHQ), a creative consulting and management group which 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 will be available August 2020.
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