Gluten-Free Turkey and Black Bean Chili

Ingredients

• 1.5 lb Ground Turkey
• 2 15 oz cans Black Beans
• 28 oz Diced Tomatoes
• 1 cup Diced Onion
• 1 cup Diced Green Bell Pepper
• 2 tbsp Chili Powder
• 1 tbsp Cumin
• 2 cloves Garlic
• 4 cups Chicken Broth
• 1 tbsp Cornmeal
• 1 tbsp Lime Juice

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven over medium-high heat (375°F / 190°C). Add the 1.5 lb ground turkey and cook, breaking it up with a spoon, until it is no longer pink and is browned, about 8-10 minutes. Carefully drain off any excess fat from the pot.
2. 2Add the 1 cup diced onion and 1 cup diced green bell pepper to the pot with the browned turkey. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. You should be able to easily pierce them with a fork and they will look slightly translucent.
3. 3Stir in the 2 cloves minced garlic, 2 tbsp chili powder, and 1 tbsp cumin. Cook for 1 minute more, stirring constantly, until the spices are fragrant. The mixture will smell aromatic.
4. 4Pour in the 28 oz diced tomatoes (undrained), the 2 (15 oz) cans black beans (drained and rinsed), and 4 cups chicken broth. Stir everything together. Increase the heat to high and bring the mixture to a boil.
5. 5Once boiling, reduce the heat to low, cover the pot, and let the chili simmer for 30 minutes. Stir occasionally to prevent sticking. The chili should be bubbling gently.
6. 6Uncover the pot and stir in the 1 tbsp cornmeal. Continue to simmer, uncovered, for 10 more minutes, stirring more frequently as the chili thickens. It will become noticeably thicker and coat the back of a spoon.
7. 7Remove the pot from the heat. Stir in the 1 tbsp lime juice. Serve the chili hot.

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