Posts Tagged ‘beans’

Turkey and White Bean Chili


1 package of ground Turkey

2 envelopes of McCormack White Chicken Chili seasonings

1 large Vidallia onion

1 red bell pepper

1 green bell pepper

4 ribs of celery

3 small cans of undrained Canellini beans (or pinto beans or black eyed peas, or any other kind of beans you want)

Salt and pepper


Dice the onion, peppers, and celery.  Set aside.

Brown the ground turkey in a pan.  Season to taste with salt and pepper.  Remove from the pan and set aside.

In a large pot, sautee the onions until translucent.  Add the diced peppers and celery.  Sautee until they give a little and all the rawness is cooked out.  They should still have some firmess to them (don’t overcook and kill them).

Add the seasoning packets and a glass of water.  I know the packets say Chicken Chili, but trust me — it’s much better with ground turkey. Stir thoroughly.  Add the cooked ground turkey into the pot.  Stir thorougly.  Add the beans and again, stir thoroughly.

Get your potato smasher out of the drawer.  Go to town on the chili and smash down the beans and smooooosh everything together. The smooshed beans thicken the sauce.

Turn heat down low and let simmer for 15 – 20 minutes.  Stir occasionally.  Take off heat and let cool down.  Stir every now and then as it cools.

The longer this sits, the better it gets.



Big Beef and Bean Burritos

Big and beefy and loaded with goodies!  That’s how I like my burritos.  None of this wimpy “throw a spoonful of stuff in and cover it with a little cheese” crap…   These will definitely fill you up and keep your engine running!

1 pkg large Burrito/Flour Tortilla rounds
1 lb. Ground Beef
1 large can of Black Beans
1 can of Petite Diced Tomatoes
1 pkg Burrito Seasoning or Taco Seasoning
1 sm can Diced Green Chiles
1 can Enchilada Sauce
1 jar Salsa of your choice
1 pkg Shredded Mexican Cheese blend (or any other kind you like)
Green Leaf Lettuce
Black Olives
Sour Cream
Preheat oven to 350 degrees. 


Brown the ground beef and drain.  Add the can of black beans, juice and all.  Mix together.  Add the diced tomatoes with its juices and mix together.  Add the diced green chiles and the seasonings and mix together.  Make sure the mixture is evenly mix and heated through.

Spoon a little of the Enchilada Sauce around the bottom of a rectangular baking dish to help keep the burritoes from sticking while they cook.

Take a Flour Tortilla, spoon in the mixture, roll it, fold in the ends, roll again, and place in the baking dish.  Continue with as many as you can to fill the pan.

Spoon the rest of the Enchilada Sauce over the burritoes (or enough to totally cover them and run down the sides).

Sprinkle the shredded cheese over the top.

Cover with foil and bake at 350 degrees until everything is heated through again and the cheese is melted on top, about 25-30 minutes.

Assembly and Serving:

While they are baking, dice the tomatoes, slice the black olives, and chop the lettuce. 

When the burritoes are done, remove them from the baking dish and put them on a platter or individual plate.

Top with salsa, diced tomatoes, black olives, lettuce, and sour cream.  Slice the avocado and put it on last (to keep from oxidizing too soon).


Wicked YUMMY!

Making More Magic:

Try ground chicken instead of the beef for yummy chicken and black bean burritos.  I don’t recommend ground turkey, though.  It’s too delicate for this and will get lost.

You can use any other fillings you like, too — leftover pulled pork, shredded beef or chicken — the combinations are endless.

You can also top this with anything you want — black bean and corn salsa, pepperjack cheese…  get creative!