- 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
- In a large pot, heat the olive oil over medium heat and add the onion to saute for about 4 minutes.
- Stir in the garlic and jalapeno. Continue stirring for ~1 minute.
- Add in the cumin and cayenne and continue to stir for about 2 minutes.
- Pour in all of the black beans, vegetable stock, and half of the cilantro. Bring to a boil.
- Reduce the heat and simmer for 15 minutes. Then remove from heat.
- While the black bean mixture has just a few minutes left, cook your ground turkey until done.
- 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.
- 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.
- Salt & pepper to taste and ENJOY!!
- 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