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Black Bean Chili using meat crumbles or ground round (listed below), received a "definitely a keeper" comment from readers when we first shared it. Here's our update, using ground turkey.

3 (15-oz.) cans black beans
1 large sweet onion, chopped
1 lb. ground turkey
1 Tbsp. olive oil
4 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. pepper
1 (14-oz.) can low-sodium fat-free chicken broth
2 (14.5-oz.) cans petite diced tomatoes with jalapeño peppers

Toppings: sour cream, shredded Cheddar cheese, lime wedges, sliced jalapeño peppers, chopped fresh cilantro, chopped tomatoes, corn chips

Drain and rinse 2 cans black beans. (Do not drain or rinse third can.)

Sauté chopped onion and ground turkey in hot oil a large Dutch oven over medium heat 8 to 10 minutes or until turkey crumbles and is no longer pink. Stir in chili powder and next 3 ingredients; sauté 1 minute. Stir in drained and undrained beans, chicken broth, and diced tomatoes. Bring to a boil over medium-high heat; cover, reduce heat to low, and simmer 10 minutes. Serve chili with desired toppings.