Tonight in the Moxham house it is Johnny's night to choose our meal. He chose one of my favorites- chili. Perfect for today's chilly weather. I use a recipe from a magazine called "Cooking for Health". This recipe is by Richard Sax and Marie Simmons. From an old issue that I have saved-April 1993.
Ground Turkey and black bean chili
6 servings
1 T olive oil
2 cups finely chopped red pepper
1 c. Chopped onion
1/2 c. Finely chopped carrot
2 large garlic cloves, minced
4 t. Chili powder
2 t. Ground cumin
1 lb. ground turkey breast
2 15 oz. cans black beans, rinsed, drained
3 c. Canned low-salt chicken broth
1T. Tomato paste
Heat oil in heavy larger saucepan or Dutch oven over med-low heat. Add bell pepper, onion, carrot and garlic; sauté until tender, about 12 minutes. Add chili powder and cumin; stir to blend. Increase heat to med-high and add turkey; break up with spoon and sauté until turkey is no longer pink, about 3 minutes. Add beans, broth and tomato paste and bring to boil. Reduce heat and simmer until liquid thickens, stirring occasionally, about 1 hour. Season with salt and pepper.
Can be prepared 1 day ahead. Cover and chill. Reheat over med heat before serving.
Enjoy all!
Donna
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