Even though, I used canned black beans for this recipe (it’s just so much faster!), you can also prepare it with dried beans. If you want to make this chilli vegetarian, just use one more can of beans instead of turkey.
3 tbsp olive oil
2 leeks, thinly sliced
2 carrots, chopped
1 pound ground turkey
1 can (19 oz /540 ml) black beans, drained and rinsed
½ cup canned marinated artichoke hearts, rinsed and sliced
1 cup vegetable stock or water
1 can ( 28 oz/796 ml) diced tomatoes with juice
1 cup fresh parsley
1 tsp dry paprika
½ tsp dry basil
salt and pepper to taste
Heat oil in a large pot on medium heat. Add leeks.
Cook leeks, stirring frequently for 1 minute.
Cook until vegetables begin to caramelize, about 5 minutes.
Add ground turkey, stir well.
Add paprika, dry basil, salt and pepper, stir and cook for about 5 minutes.
Add tomatoes and vegetable stock and bring to boil.
Turn heat to medium-low and simmer for 5 minutes.
Add black beans, artichoke hearts and parsley; stir and bring to boil.