Monday, October 4, 2010

Turkey and Black Bean Chili

I don't cook often - I am more of a baker - but I found a couple intriguing recipes in the October issue of Fitness magazine.  Tonight, I ventured to the grocery store (even though we picked up the usual staples last night) and bought what I needed for Turkey and Black Bean Chili.  I wasn't a fan of chili until recent years, but it's grown on me.  Plus, I am a sucker for anything with a southwestern flavor AND this recipe has chocolate in it... not kidding.

Two chipped nails and a sliced thumb later, Scott and I had a delicious dinner, just right for a chilly fall night.  As a bonus, we finally broke in our mini-prep food processor (after the thumb-slicing incident, we thought it might be quicker and safer).  Scott also helped by pouring us some wine, running the mini-prep, opening the canned ingredients, and cleaning up while the chili simmered.  Good times!

Turkey and Black Bean Chili

Makes: 4 servings
Prep time: 12 minutes
Cook time: 23 minutes

Ingredients:
1 tablespoon canola oil
1 cup chopped onion
2 garlic cloves, minced
1 green bell pepper, diced
1 pound lean ground turkey
2 15-ounce cans low-sodium black beans, drained and rinsed (I just used regular...and I only had one can but it still worked well)
1 14.5-ounce can diced tomatoes with green chilies
1 14.5-ounce can tomato sauce
1 cup frozen corn
1 tablespoon chili powder
1 tablespoon unsweetened cocoa powder
1 teaspoon oregano
1 ounce semisweet chocolate, cut into tiny pieces (or chopped on high in the food processor!)


1) In a soup pot, heat the canola oil over medium-high heat.  Add the onion, garlic and bell pepper; cook, stirring occasionally, about 3 minutes.

Maybe I shouldn't drink wine and chop?

 
Onion, garlic and bell pepper

 2) Add the turkey and sauté 5 minutes or until no longer pink, crumbling the meat with a spoon as it cooks.  Add the beans, tomatoes, tomato sauce, corn, chili powder, cocoa powder and oregano.  Bring to a boil.  Reduce heat, stir in the chocolate and simmer 15 minutes.  Ladle into bowls and serve.  (We topped it with a little shredded cheese...)

...with the turkey
...with beans, tomatoes, tomato sauce, corn, chili powder, cocoa powder and oregano
...and now the chocolate!

Scott went back for a second helping :)


Nutrition facts per serving: 518 calories, 39 g protein, 59 g carbohydrate, 15 g fat (3.8 g saturated), 15 g fiber

And for dessert...




9 comments:

  1. Sounds yummy! A great dinner idea on a chilly fall night. Glad that Scott helped out. I will have to try it sometime soon.

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  2. That looks great! Though I've never heard to chocolate in chili. Us on the other hand like to add a bottle of beer to our chili.

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  3. I have a great chicken chili recipe that I need to pass along to you.

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  4. Yum... can't wait to try it, Laura!

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