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Turkey and Pinto Bean Chili


  • 1 ½ cups dried pinto beans

  • 7 cups water

  • 1 teaspoon oil

  • 1 pound ground turkey

  • 1 tablespoon chili powder

  • 2 teaspoons cumin (optional)

  • 1 can (28-ounce) no-salt-added diced tomatoes

  • 1 cup onion, chopped

  • 1 cup bell pepper, chopped

  • 1 teaspoon salt


  1. Add beans and four cups water to a large bowl. Cover bowl and refrigerate for at least 8-12 hours.

  2. Drain the beans.

  3. Heat oil in a large pot over medium heat. Add ground turkey. Cook for 10 minutes. Use a spatula to break apart the turkey as it cooks.

  4. Add beans, seasoning, tomatoes, onion, bell pepper and three cups water. Stir to mix. Bring chili to a boil. Reduce heat to medium-low. Simmer for 75 to 90 minutes.

  5. Add salt. Stir to mix.

   Makes six servings.

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