- 2 T. olive oil
- 1 onion, diced
- 1 T. minced garlic
- 2 tsp. death sauce*
- 1 T. chili powder
- 1 (15-oz.) can diced tomatoes
- 1 (15 oz.) can black beans, rinsed and drained
- 2 c. turkey stock
- 2 c. chopped, cooked turkey
- Sour cream and grated cheese for garnish (optional)
Heat the olive oil in a large saucepan over medium-heat, and add the onion once the oil is hot. Sauté the onion for 3-4 minutes, until translucent, then add the garlic, and sauté for another minute. Add the death sauce*, and chili powder and stir to combine.
Add the tomatoes, beans, and stock to the pot. Bring to a boil, then lower the heat and simmer on low, uncovered, for about 30 minutes. Check pot occasionally during this time, and add water if necessary to keep the mixture from scorching. After 30 minutes, add the chopped turkey and cook for another 2 minutes. Remove from the heat, and serve hot, garnished with sour cream and cheese, if desired.
* To make death sauce, open a can of chipotle peppers in adobo sauce and puree until a paste forms. This is death sauce. It's a great addition to any dish you want to add some heat to. I love adding a small amount to some mayo to make a spicy sandwich spread.
- Yields: 4 servings
- Preparation Time: 45 minutes