YOUR SOLIN GENERATED RECIPE
Smoky Two-Bean Chili Bowl with Fresh Herbs
Savor the warm, hearty flavors of a smoky two-bean chili bowl, enriched with lean ground turkey, tender black and kidney beans, and a medley of aromatic spices. Finished with a burst of fresh cilantro, this dish is versatile enough for breakfast, lunch, or dinner, delivering a satisfying and balanced meal.
INGREDIENTS
4 oz Lean Ground Turkey
1/2 cup Black Beans, cooked
1/2 cup Kidney Beans, cooked
1/2 cup Diced Tomatoes
1/4 cup Chopped Yellow Onion
1 Garlic Clove, minced
1 tsp Olive Oil
1/2 tsp Chili Powder
1/2 tsp Ground Cumin
1/4 tsp Smoked Paprika
2 tbsp Fresh Cilantro
PREPARATION
In a medium pot, heat olive oil over medium heat and add the chopped onion. Sauté until softened, about 3-4 minutes.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the lean ground turkey, breaking it up with a spoon. Cook until browned and almost fully cooked.
Mix in the chili powder, ground cumin, and smoked paprika, coating the turkey evenly with spices.
Add the black beans, kidney beans, and diced tomatoes to the pot. Stir to combine all ingredients.
Bring the chili to a simmer and let it cook for about 8-10 minutes, allowing the flavors to meld. If needed, add a splash of water to reach your desired consistency.
Remove from heat and garnish with fresh chopped cilantro.
Serve warm in a bowl. Enjoy this smoky, hearty dish for a satisfying breakfast, lunch, or dinner.