Pick of the week....

Cold weather is kind of here.  I know I'll receive grief by saying this but I'd like the colder weather to stay.  I am not crazy about one day 54 degrees the next 40 degrees and then back up to the 50s.  It's Decmeber in New England so let's have it feel that way!  I'm not ready for snow yet, don't get me wrong.  Just a little cooler is fine with me.

To go along with the cooler weather, my pick of the week is a Ground Turkey and Black Bean Chili.
This recipes makes 6 servings and it's from a Bon Appetit April 1993 issue.  It's a family favorite especially when served either on top of rice or with homemade corn bread for dunking.

Gound Turkey and Black Bean Chili

What you'll need:

1 T. olive oil
2 cups finely chopped red bell pepper
1 cup chopped onion
1/2 cup finely chopped carrot
2 large garlic cloves, minced
4 t. chili powder
2 t. ground cumin
1 pound ground turkey breast meat
2 15 oz. cans black beans, rinsed and drained
3 cups canned low sodium chicken broth
1 T. tomato paste (I always use the whole can)


Heat oil in a heavy large sauce pan.  Add pepper, onion,carrot and garlic; saute until tender, about 12 minutes.  Add chili powder and cumin; stir to blend.  Increase heat to medium-high and add turkey; break up with spoon and saute until turkey is no longer pink; about 3 minutes.  Add beans, broth and tomato paste and bring to boil.  Reduce heat to simmer chili until liquid thickens, stirring occasionally, about 1 hour.  Season with salt and pepper.


Enjoy during the colder weather!

Best,

Donna