Wednesday, May 20, 2009
We have finally gotten some much needed rain in Central Florida. Along with several inches of wet stuff over several days (I've lost count), cooler temperatures are here too. I am sure the rain has put a damper (pun) on some spirits, especially vacationers, but not in this household. We have seen it as a blessing and seized the opportunity to hunt down well hidden new-born calves, drag pastures, plant landscape plants and make Chili, which warms us from within and gives us sustainability and energy to complete the listed tasks. Where the throw down comes in to play: Who/what will last longest, Gene, the rain or the Chili? Of course, out of the three, Gene wins. But for the other two, I am hoping for a tie! This flavorful chili is quick and easy and tastes so much better than canned chili. It is so comforting to come in from wet, chilly tasks (or play) to a bowl of this chili. We like to use ground turkey in the recipe, but you could easily omit it to make it vegetarian.
BLACK BEAN CHILI
1 tablespoon vegetable oil
1 onion, diced
2 cloves garlic, minced
1 pound ground turkey
3 (15 ounce) cans black beans, undrained (or use a combination of various beans)
1 (14.5 ounce) can crushed tomatoes
1 1/2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon dried basil leaves
1 tablespoon red wine vinegar (may substitute fresh lime juice to taste)
1. Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add turkey and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil and vinegar. Reduce heat to low,
cover and simmer 60 minutes or more, until flavors are well blended.
My note: serve over cornbread or corn chips, top with sour cream, cilantro, grated cheddar cheese and, or Avocado slices