Turkey-Black Bean Chili

This chili doesn’t need to simmer all day to taste like it did.

Ground turkey cooks with onions and garlic until browned, then a heavy-handed dose of chili powder, cumin, and oregano builds a spice base with serious depth.

Black beans and beef broth go in next, followed by picante sauce mixed with cornstarch, which thickens the whole pot into a glossy, clingy sauce that coats every spoonful.

Thirty minutes from start to bowl, and it’s got all the warmth and body of a slow-simmered chili without the wait.

Variations

• Slow cooker version: Brown the turkey and spices on the stove, then transfer everything to a slow cooker on low for 4 hours
• Extra veggies: Add diced bell pepper and corn kernels with the beans for more color and texture

Kitchen Tips

• Mix the cornstarch into the picante sauce before adding it to the pot so it doesn’t clump
• The cornstarch trick gives this chili a thicker, more velvety consistency than most quick chilis
• Let it simmer the full 10 minutes uncovered so the sauce reduces and concentrates