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Spicy Black Bean Stew w/ Turkey

  • Author: Brita Britnell
  • Total Time: 35 minutes
  • Yield: 4 1x


  • 1 pound of ground turkey
  • 2 tablespoons of olive oil
  • 1 small red onion, finely chopped
  • 6 large cloves of garlic
  • 2 medium jalapenos, seeded and finely chopped
  • 2 teaspoons of cumin
  • 1/2 teaspoon of cayenne
  • 3 cans of black beans, drained and rinsed
  • 3 cups of vegetable stock
  • 3/4 cup fresh cilantro, chopped and divided in half
  • 2 tablespoons of lime juice
  • salt & pepper to taste
  • optional: sriracha sauce and sour cream/ plain greek yogurt


  1. In a large pot, heat the olive oil over medium heat and add the onion to saute for about 4 minutes.
  2. Stir in the garlic and jalapeno. Continue stirring for ~1 minute.
  3. Add in the cumin and cayenne and continue to stir for about 2 minutes.
  4. Pour in all of the black beans, vegetable stock, and half of the cilantro. Bring to a boil.
  5. Reduce the heat and simmer for 15 minutes. Then remove from heat.
  6. While the black bean mixture has just a few minutes left, cook your ground turkey until done.
  7. Optional: take half of the black bean mixture (or all if you want it extra smooth) and process it in a food processor or blender until it reaches your desired consistency.
  8. Mix the purred black bean stew back in with the rest of the stew and stir in the ground turkey, remaining cilantro, and lime juice.
  9. Salt & pepper to taste and ENJOY!!
  10. I love mine topped with a dollop of plain greek yogurt and a good serving of sriracha sauce


Adapted from The Yellow Table Cookbook’s Spicy Black Bean Stew

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes